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Grilled Mojo Chicken
This bright and zesty mojo marinade is an easy way to give grilled chicken a vibrant, Cuban-inspired flare! Fresh orange, lime, and lemon with aromatics, make up an easy mojo chicken marinade before charring half chicken breasts on the grill.
Ingredients
- 1 Whole chicken (can also buy already butchered half chickens)
- 2 large oranges (zest from one of the oranges, and both juiced (1 cup))
- 2 limes (zest from 1 lime, and both juiced)
- 1 lemon (juiced)
- 1 Small yellow onion (peeled and quartered (or if using a large onion, use half))
- 1/2 cup chopped fresh cilantro
- 8 cloves garlic (peeled)
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1 1/2 tsp ground black pepper
- 1/4 cup olive oil
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Equipment
- 1 13x9 Baking dish
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Instructions
- To butcher a whole chicken into halves, start by placing the whole chicken breast side down on cutting board. Locate the spine and using kitchen shears, cut down the spine on either side to remove. Flip the chicken so it is now breast side up. Rotate the legs inward, so the thighs are now facing up. Take the palm of your hand and press hard in between the two breasts. Take your kitchen shears or use a knife and cut down the middle of the breast bone to separate the halves.
- In a food processor, add the marinade ingredient except for the cilantro: orange juice, orange zest, lime juice, lime zest, lemon juice, onion, garlic, oregano, cumin, salt, pepper, olive oil. Blend on high until ingredients are fully incorporated. Add chopped cilantro and stir with a spoon to mix in the cilantro. Set aside 1/3 cup of the marinade in an airtight container and refrigerate, you will use this later.
- In a high walled baking sheet or a casserole dish, place chicken halves inside. Pour marinade over the top and rub chicken entirely in the marinade. Cover and place in refrigerator to marinade minimum 6 hours, or for maximum flavor marinate overnight.
- Preheat grill to 400℉. If you have an internal heatproof thermometer, insert it into the top of the breast. Add chickens skin side down. Cook for 15 minutes skin side down to develop a sear. Using a spatula, slide it under the chicken to loosen the skin, then flip and cook for about 20 more minutes, depending on the size of your chicken. The internal temperature should be 165°F at the thickest part of the breast and thigh. Remove and allow the chicken to rest for 5 minutes.
- Serve the chicken with the extra mojo sauce alongside for dipping or you can drizzle directly over the chicken.
Notes
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Ensure your grill grates are pre-oiled to make sure the skin does not stick
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You can also marinate the chicken in a gallon zip lock bag, depending on size of your chicken.
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The chicken should not marinate over 24 hours or it will begin to break down and alter the meat.
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If making the marinade ahead, it can be stored in an airtight container for up to 4 days. You can also freeze the marinade up to 6 months.
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You can also use this recipe for pieces of chicken breasts, thighs, or legs as well.
Video
Nutrition Information
Serving: 4, Calories: 364kcal (18%), Protein: 37g (74%), Potassium: -5mg