Name: Grilled Cuban Mojo Chicken
Prep time: 30 min
Cook time: 60 min
Total time: 180 min
Ingredients: Juice of 3 large oranges; Juice of 2 lemons; Juice of 2 limes; 10 garlic cloves or 1 head (diced); 1 teaspoon oregano (fresh is best); 1/4 cup olive oil; Shot of balsamic vinegar (optional); 1/4 teaspoon cracked black pepper; 1/4 teaspoon salt; One chicken (cut in eighths, with breast split to make a total of 10 pieces)

This recipe is so easy and so good, you’ll wonder why you didn’t think of it. It’s a variation of a cooking method originating in Cuba. It combines tropical and sharp flavors in one.

Grilled Cuban Mojo Chicken

Prep Time 30

Cook Time 1

Total Time 3

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Servings

Ingredients

Juice of 3 large oranges
Juice of 2 lemons
Juice of 2 limes
10 garlic cloves or 1 head diced
1 teaspoon oregano fresh is best
1/4 cup olive oil
Shot of balsamic vinegar optional
1/4 teaspoon cracked black pepper
1/4 teaspoon salt
One chicken cut in eighths, with breast split to make a total of 10 pieces

Instructions

Simply mash the garlic, pepper, and salt together to make a paste.
Heat the oil until it’s warm. Add it to the garlic paste and whisk together.
Now add the juices and the rest of the ingredients and you have mojo!!!
In a zipper-sealed bag, add the chicken and cover with the mojo until the pieces are “treading water” in it. They do not need to be fully immersed, as you will flip the bag later. You’ll want to reserve some of the mojo for basting. (This mojo should not come in contact with any raw chicken.)
Take the excess air out of the bag and put it on a plate so that all the pieces are flat in the mojo.
Put it in the refrigerator. After a half hour take the bag out and flip it upside down for another half hour, this time keep it out of the cold and let it warm to room temperature.
And now it’s grill time. If you’re using smoke, I prefer a lightwood such as apple. Be careful not to let the smoke overpower the great mojo flavors.
Start by laying the chicken on the grill, skin side down. (Discard the zipper bag and the excess mojo that the chicken sat in.) This should be done with low heat. If there are any flare-ups, quickly move the chicken to a part of the grill without any direct flame.
At the end of a half hour, flip the pieces over so the skin side is up.
Grill another half hour or until done, basting the chicken with the leftover mojo that has NOT touched raw chicken.
Be careful not to overcook the chicken. If the chicken’s done but the skin is not crispy enough for you, put it skin, side down over the flames until nicely browned. It’s easy to burn it during this step so be careful.
Once cooked, arrange the chicken on a serving platter with the drippings. Take the reserved mojo and warm it slightly.
Serve on top of the chicken or drizzle on the chicken as you plate it.
Goes well with mashedgarlic yucca, fresh greens and, of course, a mojito.