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Grilled Mojo Chicken Recipe

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4.3 from 77 reviews

  • Author: Emma
  • Total Time: 5 hours 50 minutes
  • Yield: 6 servings

Description

This Grilled Mojo Chicken recipe features juicy chicken quarters marinated in a vibrant Cuban-inspired sauce made with citrus, cilantro, garlic, and spices. The chicken is first marinated for at least 4 hours to absorb bright, zesty flavors, then grilled using a two-zone indirect cooking method for tender, smoky results. Perfect for serving with traditional sides like white rice and black beans, this dish brings authentic Cuban flavors to your dinner table.

Ingredients

Chicken

  • 5-6 Chicken Quarters
  • Chopped Cilantro for garnish
  • White Rice for serving
  • Black Beans for serving

Mojo Marinade

  • 4 Navel Oranges, juiced & 1 orange zested
  • 5 medium Limes, juiced & 2 limes zested
  • 1 Grapefruit, juiced
  • 3 Serranos, thinly sliced
  • ¼ cup of Cilantro
  • 10-12 Garlic Cloves
  • 2 tbsp of Fresh Oregano
  • 1.5 tbsp of Garlic Herb Seasoning (optional)
  • 1.5 tbsp of Ground Cumin
  • 1.5 tbsp of Olive Oil
  • 2 tsp of Kosher Salt
  • 2 tsp of Black Pepper

Instructions

  1. Prepare the Mojo Marinade: Add all marinade ingredients except serranos and olive oil into a blender. Blend for 4-5 seconds to start mixing, then add olive oil and blend until fully combined. Stir in the sliced serrano peppers. Reserve ¼ cup of the marinade in a separate bowl for basting later.
  2. Marinate the Chicken: Place chicken quarters in a food-safe bowl and pour the remaining marinade over them. Thoroughly coat the chicken, cover the bowl and refrigerate for at least 4 hours, ideally overnight, allowing the chicken to absorb the flavors.
  3. Preheat the Grill: Set up your grill for two-zone indirect cooking at 300°F. This involves having a high heat side and a cooler side to control cooking temperatures.
  4. Sear the Chicken: Place the chicken on the high heat side of the grill and sear for about 2 minutes per side to lock in juices and create a flavorful crust.
  5. Cook Indirectly: Move the seared chicken to the cooler side of the grill. Cook for 1 to 1.5 hours until the internal temperature reaches 170°F, ensuring the chicken is cooked through and tender.
  6. Baste the Chicken: Approximately 5 minutes before the end of cooking, baste the chicken with the reserved marinade to enhance moisture and flavor.
  7. Rest and Serve: Remove the chicken from the grill and let it rest for 5 minutes to allow juices to redistribute. Serve with white rice, black beans, sliced limes, and chopped cilantro for garnish.

Notes

  • Marinating overnight intensifies the citrus and herb flavors for more tender, flavorful chicken.
  • Ensure your grill is properly set up for two-zone indirect cooking to prevent burning and allow slow, even cooking.
  • Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
  • The reserved marinade used for basting should not be reused after contact with raw chicken to avoid cross-contamination.
  • Serve with traditional Cuban sides like black beans and white rice to complete the meal.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American, Cuban

Find it online: https://cookinginspirations.com/grilled-mojo-chicken-recipe/