Authentic Cuban Butter Roast Chicken (Pollo Asado): A Flavorful Family Recipe for Juicy Perfection
There’s nothing quite like the aroma of a perfectly roasted chicken wafting through the kitchen, especially when it’s infused with the vibrant, heartwarming flavors of Cuban cuisine. This Cuban butter roast chicken, affectionately known as Pollo Asado, is more than just a meal; it’s a culinary journey passed down through generations. This particular recipe, cherished by my Cuban grandmother, promises a chicken that is consistently tender, incredibly juicy, and bursting with authentic flavor every single time. It’s the kind of dish that brings families together, transforming ordinary evenings into memorable feasts.
Imagine succulent chicken with golden, crispy skin, marinated in a rich, savory butter and spice blend. Served alongside fluffy white rice and our classic Cuban black beans, it creates a complete and truly authentic Cuban dinner experience that will transport your taste buds straight to the heart of Havana.
If you’re a connoisseur of perfectly roasted chicken and have a love for the bold, comforting tastes of Cuban food, then this recipe is an absolute must-try. It’s surprisingly easy to prepare, making it a fantastic option not just for special occasions like holidays, but also for adding warmth and flavor to cold winter evenings or any family dinner. Get ready to impress your guests and delight your family with this foolproof, deeply flavorful Cuban classic!
Why This Cuban Butter Roast Chicken Stands Out
What makes this Pollo Asado recipe truly special? It’s the meticulous combination of simple yet powerful ingredients and a roasting technique that locks in moisture and maximizes flavor. The secret lies in a rich butter-based marinade generously applied both under and over the chicken’s skin, ensuring every bite is moist and flavorful. Unlike many dry roasted chickens, this method guarantees a succulent interior with a beautifully golden and crispy exterior. It’s a testament to the fact that authentic, delicious food doesn’t have to be complicated.
Essential Ingredient Notes for Optimal Flavor
The magic of this Cuban Butter Roast Chicken lies in the quality and preparation of its ingredients. Each component plays a crucial role in building the dish’s signature flavor and texture. For exact quantities and detailed instructions, please refer to the complete recipe card below.
- Whole Chicken: I recommend using a 5 lb whole chicken for this recipe, as it typically yields enough for 4 servings and roasts beautifully. A key step for even cooking and optimal results is to take the chicken out of the fridge approximately one hour before you plan to cook it. This allows the chicken to come closer to room temperature, ensuring it cooks more evenly throughout. Furthermore, a room-temperature chicken allows the butter mixture to spread more easily and penetrate the skin effectively, infusing more flavor into the meat.
- Aromatic Spices: Our signature Cuban flavor profile comes from a well-balanced blend of traditional spices. I use a combination of sazon, adobo, cumin, oregano, salt, and pepper.
- Sazón: A staple in Latin American cuisine, sazon contributes a beautiful golden color and a savory, umami depth.
- Adobo: This all-purpose seasoning blend adds a foundational layer of garlic, oregano, and black pepper, enhancing the overall savory profile.
- Cumin: Provides an earthy warmth that is characteristic of Cuban dishes.
- Oregano: Adds a classic herbaceous, slightly peppery note.
- While this blend is highly recommended for authentic flavor, feel free to omit any spice you dislike or don’t have on hand. However, for the most genuine Cuban experience, try to stick to the original blend.
- Unsalted Butter: The butter is absolutely critical for both flavor and moisture. Make sure to use unsalted softened butter. Softened butter is much easier to mix with the spices and, most importantly, simpler to spread both on and under the chicken’s skin. Using unsalted butter also gives you complete control over the total salt content in your dish, allowing you to season to your preference.
- Fresh Garlic: Minced fresh garlic is indispensable. Its pungent, aromatic flavor is a cornerstone of Cuban cooking and provides a deep, savory base for the marinade.
- Cilantro: Freshly chopped cilantro adds a bright, herbaceous note that complements the rich spices and butter. If you’re not a fan of cilantro, you can omit it.
- Lemon (or Lime) Juice/Zest: A touch of citrus, whether from lemon or lime, brightens the entire dish. The acidity helps tenderize the chicken slightly and adds a refreshing tang that cuts through the richness of the butter and spices.
Mastering the Art of Cuban Butter Roast Chicken
Creating this delicious Pollo Asado is a straightforward process, but paying attention to a few key steps will ensure a beautifully cooked, juicy, and flavorful chicken every time. Follow these instructions for perfect results:
- Prepare Your Oven: Start by preheating your oven to 400 degrees F (200 degrees C). A hot oven is essential for achieving that desirable crispy skin while ensuring the chicken cooks thoroughly.
- Prep the Chicken: To ensure even cooking and a compact shape that roasts uniformly, tie the chicken legs together with kitchen twine. This helps prevent the leg meat from overcooking before the breast is done. Also, tuck the wing tips underneath the breast. This not only keeps them from burning but also creates a neater presentation. Pat the chicken dry thoroughly with paper towels; this is crucial for crispy skin.
- Craft the Flavorful Butter Mixture: In a small bowl, combine the softened unsalted butter with the minced garlic, fresh cilantro, lemon juice/zest, oregano, cumin, sazon, adobo, salt, and black pepper. Mix these ingredients thoroughly until they are well combined and form a fragrant, cohesive paste. This is the heart of our Cuban flavor!
- Generously Apply the Butter: This is a crucial step for maximum flavor and juiciness. Carefully spread the butter mixture all over the chicken, making sure to work some of it underneath the skin, particularly over the breast meat. This allows the butter to directly baste the meat as it cooks, keeping it moist and imparting incredible flavor. Don’t forget to rub some on the outside of the skin too for a beautiful golden crust.
- Final Seasoning and Roasting: For an extra layer of savory crunch, sprinkle a little extra Kosher salt over the chicken’s exterior. Place the chicken uncovered in a roasting pan or a cast iron skillet. Bake for approximately 1 hour and 10 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165 degrees F (74 degrees C). Cooking times can vary based on oven calibration and chicken size, so a thermometer is your best friend here.
- Rest and Serve: Once the chicken reaches the correct internal temperature, remove it from the oven. It is absolutely vital to allow the chicken to rest for 8-10 minutes before slicing into it. This resting period allows the juices to redistribute throughout the meat, resulting in a significantly juicier and more tender chicken. If you cut it too soon, all those delicious juices will run out. Serve it with the flavorful pan drippings poured over the top, and enjoy your perfect Pollo Asado!
Expert Tips for the Most Delicious Cuban Roast Chicken
Elevate your Pollo Asado to restaurant-quality with these essential tips and tricks, ensuring a moist, flavorful, and perfectly cooked bird every time:
- Consider Your Cut of Chicken: Don’t feel limited to cooking a whole chicken. This flavorful butter mixture works wonderfully on other cuts as well. Use chicken thighs, drumsticks, or even a spatchcocked chicken for faster cooking and equally delicious results. Just remember that cooking time will vary significantly depending on the size and cut of chicken you choose. Always monitor internal temperature.
- The Meat Thermometer is Your Best Friend: This cannot be stressed enough. It is absolutely crucial to use a reliable meat thermometer. Guessing can lead to either an undercooked (and unsafe) chicken or an overcooked, dry, and disappointing one. For a perfectly juicy and safe chicken, cook it until a thermometer inserted into the thickest part of the thigh (avoiding the bone) registers an internal temperature of 165 degrees F (74 degrees C).
- Butter Under the Skin: This is arguably the most important tip for a truly juicy and flavorful roast chicken. By carefully loosening the skin over the breast and thighs and spreading a generous amount of the butter mixture underneath, you create a direct basting mechanism. This butter melts directly into the meat, infusing it with flavor and keeping it incredibly moist throughout the roasting process.
- Pre-Salting for Extra Flavor and Crispness: For an exceptional crust and enhanced flavor, consider sprinkling a little extra Kosher salt on top of the chicken right before placing it in the oven. The larger flakes of Kosher salt help to draw out moisture from the skin, promoting a crispier texture.
- Rest Your Chicken: Patience is a virtue, especially after roasting! Once the chicken is done cooking, remove it from the oven and let it sit, loosely tented with foil, for 8-10 minutes before slicing into it. This resting period allows the muscle fibers to relax and reabsorb the juices, preventing them from running out when you cut the chicken. The result is a much juicier and more tender piece of meat.
- Utilize the Pan Drippings: Do not discard the flavorful pan drippings! These are liquid gold. As the chicken rests, spoon the accumulated drippings from the bottom of the pan over the sliced chicken pieces. This adds an incredible depth of flavor and extra moisture, making every bite even more delicious.
Serving Your Authentic Pollo Asado
This Cuban Butter Roast Chicken is a complete meal on its own, but it truly shines when paired with traditional Cuban side dishes that complement its rich flavors. Here are some classic serving suggestions:
- Rice and Black Beans: The quintessential Cuban pairing. You can serve them separately (fluffy white rice and a side of these delicious Cuban Black Beans) or as a unified dish like Congrí or Moros y Cristianos, where the rice and beans are cooked together.
- Fried Plantains: No Cuban meal is complete without plantains! Choose sweet plantains (maduros) for a caramelized, soft side, or green plantains (tostones) for a savory, crispy texture.
- Yuca con Mojo: Boiled or fried yuca (cassava root) drizzled with a garlic-citrus mojo sauce is another fantastic accompaniment, offering a starchy, comforting contrast.
- Simple Salad: A light, refreshing salad, perhaps with a simple vinaigrette, can balance the richness of the chicken and other sides.
Storage and Reheating for Leftovers
If you’re lucky enough to have any leftovers of this delicious Cuban Butter Roast Chicken, proper storage and reheating will ensure they remain flavorful and moist:
- Storage: Allow any leftover chicken to cool completely to room temperature (this usually takes about 30-45 minutes). Once cooled, transfer the chicken pieces to an airtight container and refrigerate for up to 3-4 days. For longer storage, you can freeze individual portions for up to 2-3 months. Thaw frozen chicken in the refrigerator overnight before reheating.
- Reheating in the Microwave: For a quick reheat, place chicken pieces on a microwave-safe plate, add a tablespoon or two of water or chicken broth, cover loosely, and microwave in 30-60 second intervals until heated through. Be careful not to overcook, as this can dry out the chicken.
- Reheating in the Oven: This is often the best method for retaining moisture and crispiness. Preheat your oven to 325°F (160°C). Place the chicken in an oven-safe dish, add a splash of chicken broth or water to the bottom of the dish, and cover tightly with foil. Reheat for 15-25 minutes, or until warmed through. For crispy skin, remove the foil for the last 5-10 minutes.
- Reheating in an Air Fryer: For smaller portions and super crispy skin, reheat in an air fryer at 350°F (175°C) for 5-10 minutes, flipping halfway, until heated through and skin is crisp.
More Authentic Cuban Recipes You Might Enjoy…
If you’ve fallen in love with the flavors of this Pollo Asado, I encourage you to explore more delicious Cuban dishes. Here are a few favorites that celebrate the rich culinary heritage of Cuba:
- Sopa de Pollo (Cuban Chicken Soup): A comforting, flavorful chicken soup, perfect for any day.
- Crockpot Cuban Picadillo: A savory ground beef dish with olives and potatoes, simmered to perfection in a slow cooker.
- Albondigas Cubanas (Cuban Meatballs): Juicy meatballs packed with Cuban spices, often served in a savory sauce.
- Congri (Cuban Black Beans and Rice): A flavorful and essential side dish where rice and black beans are cooked together, absorbing each other’s delicious flavors.
I genuinely hope you try this incredible Cuban butter roast chicken recipe. If you do, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is invaluable and helps others discover these wonderful family recipes! And for more culinary inspiration and delicious content, don’t forget to follow me on Facebook or Pinterest!
Cuban Butter Roast Chicken
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Ingredients
- 5 lb whole chicken
- ½ cup unsalted butter , softened
- 2 teaspoons Kosher salt , or to taste
- ½ teaspoon black pepper
- 1 teaspoon sazon
- 1 teaspoon adobo
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon lemon juice or lemon zest , optional
- 2 garlic cloves, finely minced
- 1 teaspoon fresh cilantro , optional
Instructions
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Preheat your oven to 400 degrees F (200 degrees C).
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Tie the chicken legs together with kitchen twine and tuck the wings underneath the breast. This helps the chicken cook more evenly.
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In a small bowl, combine the softened butter, minced garlic, fresh cilantro, lemon juice/zest, oregano, cumin, sazon, adobo, salt, and pepper. Mix until all ingredients are well combined into a fragrant paste.
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Carefully spread this rich butter mixture all over the chicken, making sure to work some of it underneath the skin as well, especially over the breast meat, for maximum flavor and moisture.
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Sprinkle a little extra Kosher salt over the chicken for an even crispier skin. Bake uncovered for 1 hour and 10 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165 degrees F (74 degrees C).
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Once the chicken is done cooking, remove it from the oven and allow it to sit, loosely tented with foil, for 8-10 minutes before slicing into it. This resting period is crucial for a juicy chicken. Serve with the delicious pan drippings, and enjoy!
Notes
- Don’t feel like cooking a whole chicken? Use chicken thighs, drumsticks, or your preferred cut. Just keep in mind that cooking time will vary significantly. Always use a meat thermometer.
- It is crucial that you use a meat thermometer to ensure your chicken is cooked to a safe internal temperature of 165°F (74°C) without overcooking and drying it out.
- For maximum flavor and juiciness, spread a good portion of the butter mixture under the skin of the chicken, directly on the meat.
- For an extra crispy and flavorful skin, sprinkle a little Kosher salt on top of the chicken right before placing it in the oven.
- Once the chicken is done cooking, let it rest for 8-10 minutes before slicing into it. This allows the juices to redistribute, resulting in a much more tender and moist chicken. For best results, serve it with the flavorful pan drippings collected in the roasting pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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