Birds of Paradise

Name: Birds of Paradise
Cuisine: American
Ingredients: 1½ cups fresh herb leaves (a combination of mint, flat-leaf parsley, and cilantro, about ½ cup each); 1½ cups fresh herb leaves (a combination of mint, flat-leaf parsley, and cilantro, about ½ cup each); 1½ cups fresh herb leaves (a combination of mint, flat-leaf parsley, and cilantro, about ½ cup each); 1½ cups fresh herb leaves (a combination of mint, flat-leaf parsley, and cilantro, about ½ cup each); 1 teaspoon table salt; 2 3½-pound chickens, cleaned; ¾ cup freshly squeezed lime juice; ¾ cup freshly squeezed orange juice; 2 tablespoons grated orange zest; ¾ cup extra-virgin olive oil; 6 to 8 garlic cloves, minced; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon kosher salt or coarse sea salt, or more to taste; 1 teaspoon kosher salt or coarse sea salt, or more to taste; 1 cup water; ⅓ cup chopped fresh cilantro

Preparation info

Serves
5 to 6

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

This paradise comes from the Caribbean. The herb paste helps the chickens develop flavor while cooking, and the mojo sauce bathes them on the table.

Ingredients

Name-your-Herb Paste with Mint, Parsley, and Cilantro

1½ cups fresh herb leaves (a combination of mint, flat-leaf parsley, and cilantro, about ½ cup

Americas
United States
Main course
Gluten-free

Method

The night before you plan to barbecue, make the herb paste. Combine the herbs, garlic, and salt in a blender or food processor. Process until the herbs are finely chopped. Add the oil in a slow stream, mixing thoroughly.
Cover the chickens well with the paste, massaging inside and out and over and under the skin, working the mixture as far as possible under the