- Cook Time
- Prep Time
- approximately 6 to 8 ServingsServings
- 16 ounces Florida orange juice
- 1/2 cup Soy sauce
- 1/4 cup fresh lime juice
- 10 garlic cloves
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon Paprika
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 3 whole chickens, Salt and pepper, to taste
1 Combine orange juice, soy sauce, lime juice, garlic, cumin, oregano, paprika, pepper, and oil in blender; blend until smooth.
2 Pour mixture over chicken; cover and marinate in refrigerator for 8 to 24 hours. Discard marinade and pat chicken dry with paper towels.
3 For rotisserie: place chicken on rods and roast according to manufacturer’s directions or until internal temperature reaches 165° F. Remove and let cool.
5 For oven: preheat oven to 450° F. Season the cavity of the chicken with salt and pepper.
6 Tie legs together to hold shape; tuck wings under body.
7 Place chicken in roasting pan. Roast chicken 20 minutes. Reduce oven temperature to 375°F.
8 Continue roasting for about 1 hour 20 minutes or until internal temperature reaches 165° F. Remove from oven and let cool.
Source: The Florida Department of Citrus