Adobo Mojado
12 cloves garlic, peeled
1 1/2 tablespoons fine sea or kosher salt
1 tablespoon black peppercorns
2 tablespoons dried oregano
2 tablespoons olive oil
2 tablespoons white wine vinegar

1. Pound the garlic cloves and salt to a paste using a mortar and pestle.
Add the peppercorns and oregano, pounding well after each to incorporate
them into the paste. Stir in the olive oil and vinegar. Wet adobo will keep
5 to 6 days in the refrigerator, which gives you a chance to try it on
anything you like, from fish fillets and pork chops to turkey cutlets and
steaks.

2. Preheat the oven to 500°F. Loosen the skin covering the chicken breast by
working your fingers gently in between the meat and the skin. Do the same to
as much of the legs and thighs as you can without breaking the skin. Flip
the chicken over and repeat on the chicken's back. Using a teaspoon, smear
the wet rub under the skin all over the chicken, and inside the chicken
cavity. Truss the chicken with kitchen twine and set on a rack in a roasting
pan. Roast 30 minutes. Lower the heat to 400°F, and continue to roast until
the juices from the thickest part of the thigh near the bone run clear,
about 45 minutes. Alternately, roast until an instant reading thermometer
registers 165°F when inserted into the joint where the thigh meets the
backbone. Let rest 10 minutes before serving.