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Published: Tuesday, 5/26/2009

Cuban-Style Gingered Chicken

1 whole chicken, 4 to 6 pounds


2 tablespoons finely minced ginger

3 cloves garlic, minced

teaspoon allspice

teaspoon cinnamon

2 teaspoons ground cumin

2 tablespoons brown sugar

cup chicken broth

2 tablespoons lime juice

cup orange juice

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce, optional

2 teaspoons salt

to teaspoon black pepper

Minced cilantro, garnish

In small bowl combine all marinade ingredients except salt, pepper, and cilantro. Place chicken in large plastic bag, such as an oven roasting bag. Pour marinade over chicken. Seal bag and place in refrigerator for 8 hours to overnight, turning occasionally to ensure even distribution of marinade.

Remove chicken from refrigerator 30 minutes prior to cooking to bring to room temperature. Preheat oven to 350 degrees. Remove chicken from marinade and place breast side up in a roasting pan. Dispose of leftover marinade. Sprinkle chicken with salt and pepper. Place chicken in hot oven and roast 20 minutes per pound, approximately 1 hour and 30 minutes for a 4-pound chicken. When done, internal temperature of chicken at thickest part of thigh will read 180 degrees. Remove chicken from oven and rest for 10 minutes before carving. Serve sprinkled with cilantro

Yield: 4 servings

Source: National Chicken Council

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