Baja Chicken is marinated in orange, lime, garlic, jalapeño, spices and olive oil. It is then baked in such a way that emulates the smoky complex flavors that Baja cuisine is known for. This chicken is tender, juicy and flavorful. Such a family favorite that can served in many different ways.
Zest both the limes and orange(s)and place zest into a medium sized mixing bowl.
Juice the citrus and add juice to zest.
Slice jalapeños and add to juice.
Whisk oil into citrus juice.
Peel garlic and crush with garlic press. Whisk into oil juice mixture.
Whisk in spices.
Remove chicken form packaging and remove giblets from inner cavity of chicken.
Using a sturdy pair of kitchen shears, remove back bone by cutting just beside the spine of the bird on one side and repeating on the other side of the spine.
Place chicken skin side down on cutting board. Using a chefs knife, carefully first cut through the cariledge of breast bone (doing this first will make cutting through the breast bone easier). With another motion carefully slice through the breast bone now splitting the chicken in half.
Place the two chicken halfs in a large glass bowl and pour marinade over chicken, making sure all chicken is covered in marinade. Cover bowl with plastic wrap and refrigerate for 12-18 hours. Approxiatmatley 8-10 hours into marination turn the chicken over and spoon marinade over top of chicken.
Preheat oven to 425℉.
Remove chicken from marinade and place into a large roasting pan skin side up.
Spread congealed oil from marinade over tops of chicken. (see notes below)
Bake uncovered for 50-60 mins or until internal temperature reads 165℉. (Keep a watchful eye on chicken at around the 40 min marker. If chicken is becomming too dark too quickly, lower temperature to 350℉ and continue baking until chicken reaches its ideal internal temperature.)
*Please as many organic ingredients as possible. Recipe Notes
Congealed oil is the oil that has solidified in the refrigerator while marinating.