Marinated Grilled Chicken with Mojo Rojo
Marinated Grilled Chicken with Mojo Rojo
Ingredients
For the Chicken
- 1 whole chicken, approximately 1.8-2kg
For the Marinade
- 200 g Greek yoghurt
- 3 tablespoons olive oil
- 6 garlic cloves, grated
- 2 lemons, zest and juice
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 tablespoons honey
- 2 teaspoons fine salt
- 1 teaspoon black pepper
For the Mojo Rojo
- 4 long sweet red peppers
- 4 red chillies
- 5 garlic cloves
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 tablespoons red wine vinegar
- 75 g almonds
- 120 ml olive oil
- 1 teaspoon salt
For Serving
- as needed fresh coriander
- as needed chilli, sliced
- 2 lemon halves, burnt, from cooking
Instructions
- 1
Take 1 whole chicken (approximately 1.8-2kg) and, using professional knives, break it down into breasts, legs, and wings. Save the carcass for making stock if desired.
⏱️ 10 min
- 2
In a large bowl, combine the Greek yoghurt, 3 tablespoons of olive oil, 6 grated garlic cloves, the zest and juice of 2 lemons, 2 teaspoons of paprika, 2 teaspoons of cumin, 2 teaspoons of oregano, 2 tablespoons of honey, 2 teaspoons of fine salt, and 1 teaspoon of black pepper. Mix well to create the marinade.
⏱️ 5 min
- 3
Thoroughly coat the chicken pieces with the prepared marinade. Ensure all surfaces are covered. Cover the bowl and marinate the chicken in the refrigerator for at least 3 hours, or ideally overnight (up to 12-24 hours) for best results.
⏱️ 5 min
- 4
Prepare the mojo rojo: Char the 4 long sweet red peppers directly over a BBQ grill until their skins are completely blackened and blistered. Alternatively, you can use a gas hob burner or a hot oven broiler.
⏱️ 10 min
- 5
Once charred, place the peppers in a bowl and cover with cling film or a lid for about 10 minutes to steam, which makes peeling easier. After steaming, carefully peel off the blackened skins and discard them.
⏱️ 5 min
- 6
Add the peeled charred peppers to a blender along with the 4 red chillies, 5 garlic cloves, 2 teaspoons of smoked paprika, 2 teaspoons of cumin, 2 tablespoons of red wine vinegar, 75g of almonds, 120ml of olive oil, and 1 teaspoon of salt. Blend until the mixture is completely smooth.
⏱️ 5 min
- 7
Prepare your BBQ: Build a nice even bed of charcoal. The goal is a relatively low heat, not a raging inferno, for slow and even cooking.
⏱️ 10 min
- 8
Place the marinated chicken breasts on the grill. Cook for about 10 minutes, turning them regularly, until they are beautifully charred on the outside and cooked through to an internal temperature of 74°C (165°F).
⏱️ 10 min
- 9
Place the marinated chicken legs (and wings, if using) on the grill. Cook for 20–30 minutes, turning them regularly, until they are beautifully charred and cooked through to an internal temperature of 82°C (180°F).
⏱️ 30 min
- 10
While the chicken cooks, place a couple of lemon halves directly on the grill alongside the chicken to char and burn slightly. This adds a smoky, bright element for serving.
⏱️ 5 min
- 11
To serve, spread a generous amount of the prepared mojo rojo onto a serving plate. Arrange the cooked chicken pieces on top of the mojo rojo.
⏱️ 2 min - 12
Finish the dish by garnishing with fresh coriander, sliced chilli (to taste), and the burnt lemon halves.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Grilled Chicken with Mojo Rojo
For the Chicken
- 1 whole chicken, approximately 1.8-2kg
For the Marinade
- 200 g Greek yoghurt
- 3 tablespoons olive oil
- 6 garlic cloves, grated
- 2 lemons, zest and juice
- 2 teaspoons paprika
- 2 teaspoons cumin
- 2 teaspoons oregano
- 2 tablespoons honey
- 2 teaspoons fine salt
- 1 teaspoon black pepper
For the Mojo Rojo
- 4 long sweet red peppers
- 4 red chillies
- 5 garlic cloves
- 2 teaspoons smoked paprika
- 2 teaspoons cumin
- 2 tablespoons red wine vinegar
- 75 g almonds
- 120 ml olive oil
- 1 teaspoon salt
For Serving
- as needed fresh coriander
- as needed chilli, sliced
- 2 lemon halves, burnt, from cooking
Instructions
- 1
Take 1 whole chicken (approximately 1.8-2kg) and, using professional knives, break it down into breasts, legs, and wings. Save the carcass for making stock if desired.
⏱️ 10 min - 2
In a large bowl, combine the Greek yoghurt, 3 tablespoons of olive oil, 6 grated garlic cloves, the zest and juice of 2 lemons, 2 teaspoons of paprika, 2 teaspoons of cumin, 2 teaspoons of oregano, 2 tablespoons of honey, 2 teaspoons of fine salt, and 1 teaspoon of black pepper. Mix well to create the marinade.
⏱️ 5 min - 3
Thoroughly coat the chicken pieces with the prepared marinade. Ensure all surfaces are covered. Cover the bowl and marinate the chicken in the refrigerator for at least 3 hours, or ideally overnight (up to 12-24 hours) for best results.
⏱️ 5 min - 4
Prepare the mojo rojo: Char the 4 long sweet red peppers directly over a BBQ grill until their skins are completely blackened and blistered. Alternatively, you can use a gas hob burner or a hot oven broiler.
⏱️ 10 min - 5
Once charred, place the peppers in a bowl and cover with cling film or a lid for about 10 minutes to steam, which makes peeling easier. After steaming, carefully peel off the blackened skins and discard them.
⏱️ 5 min - 6
Add the peeled charred peppers to a blender along with the 4 red chillies, 5 garlic cloves, 2 teaspoons of smoked paprika, 2 teaspoons of cumin, 2 tablespoons of red wine vinegar, 75g of almonds, 120ml of olive oil, and 1 teaspoon of salt. Blend until the mixture is completely smooth.
⏱️ 5 min - 7
Prepare your BBQ: Build a nice even bed of charcoal. The goal is a relatively low heat, not a raging inferno, for slow and even cooking.
⏱️ 10 min - 8
Place the marinated chicken breasts on the grill. Cook for about 10 minutes, turning them regularly, until they are beautifully charred on the outside and cooked through to an internal temperature of 74°C (165°F).
⏱️ 10 min - 9
Place the marinated chicken legs (and wings, if using) on the grill. Cook for 20–30 minutes, turning them regularly, until they are beautifully charred and cooked through to an internal temperature of 82°C (180°F).
⏱️ 30 min - 10
While the chicken cooks, place a couple of lemon halves directly on the grill alongside the chicken to char and burn slightly. This adds a smoky, bright element for serving.
⏱️ 5 min - 11
To serve, spread a generous amount of the prepared mojo rojo onto a serving plate. Arrange the cooked chicken pieces on top of the mojo rojo.
⏱️ 2 min - 12
Finish the dish by garnishing with fresh coriander, sliced chilli (to taste), and the burnt lemon halves.
⏱️ 1 min