Cuban Chicken


Cuban Chicken - GFCFSF


  • 1 4lb roasting chicken
  • 1 teaspoon salt
  • 1 cup orange juice
  • 1/4  cup light brown sugar
  • 2 shallots -- minced
  • 1 bay leaf -- crumbled
  • 1 tablespoon dijon mustard
  • 2 garlic cloves
  • 1 ripe papaya -- peeled and cubed
  • 1/4  teaspoon thyme -- dried
  • 1/2  teaspoon salt
  • 1/4  teaspoon pepper


Rinse the chicken and pat dry,  rub evenly with salt.  Combine orange juice, brown sugar, bay leaf and shallots in a large ziploc bag, mix well.  Add the chicken, close ziploc removing as much air as possible.  Refrigerate for 6-24 hours, turning occasionally.

Preheat oven to 375*F.  Transfer the chicken to a shallow roasting pan, reserving the marinade.  Put the marinade in a food processor bowl, add mustard, garlic, papaya, thyme, salt and pepper.  Process until smooth.  Divide mixture in half.  Cover the chicken with about one quarter of the sauce and roast approximately 1 hour and 15 minutes uncovered, basting with the remaining quarter every 30 minutes.   Place the other half of the marinade sauce in a small saucepan, set aside.

When chicken is done, remove it to a warm serving platter and cover loosely with foil.  Scrape up all the brown bits and pour off all but 3-4 tablespoons drippings and discard.  Place drippings in the saucepan with the marinade.    Cook 4-5 minutes on med-high heat until boiling.

I serve this with black beans, salsa, fried amarillos, white rice, and the "gravy" from the pan.  AMAZING!  Can substitute mango for papaya.


Cuban Chicken – GFCFSF
Cuban Chicken – GFCFSF - Sauce Before Blending
Cuban Chicken – GFCFSF - Sauce After Blending