Pollo a la Brasa con Citron


  • 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. Pour mixture over chicken; cover and marinate in refrigerator for 8 to 24 hours.
  2. 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 degrees F. Remove from rotisserie and let cool.
  4. For oven: preheat oven to 450 degrees F. Season the cavity of the chicken with salt and pepper. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Roast chicken 20 minutes. Reduce oven temperature to 375 degrees F. Continue roasting for about 1 hour 20 minutes or until internal temperature reaches 165 degrees F.
  5. Remove from oven and let cool.

Makes approximately 6 to 8 servings.

Recipe and photo used with permission from: Florida Department of Citrus

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