Grilled Mojo Chicken
It’s the time of year we fire up the grill and “get our mojo on.” Let’s do it Cuban style, with some Grilled Mojo Chicken! It’s a fantastic change from traditional all-American barbecued chicken.
In Cuban cooking, mojo applies to any sauce that is made with garlic, olive oil, and a citrus juice, traditionally bitter orange juice. We added in a few more goodies to our marinade, but you make it super plain if you like. Consider trying it also with pork roast or tenderloin too. It makes a amazing sandwich!
My mom has a beautiful citrus grove on a hillside in Southern California. I used her organic fruit, combining grapefruit, orange, and tangelo juices for my marinade. I often add lime in there too.
“Rain or shine, heat or chill, we will grill!” ~ Kira D.
Grilled Mojo Chicken
I like to let my mojo chicken marinade all day or overnight, for a light and lively citrus flavor. It’s not heavy or spicy, but you can kick up the heat, by adding some fresh chopped chiles to the mix. We throw it on the grill with some fresh pineapple and then serve it with a light, Mojo Red Cabbage Slaw for a simple tasteful meal. Seriously, it’s the juiciest chicken ever!
For the marinade:
- Start by combining all the marinade ingredients in a food processor and blend until the herbs and garlic are finely chopped. Alternatively, you can finely mince the garlic and herbs then mix all ingredients in a bowl. Place in a large ziplock bag with the chicken. Marinade all day or overnight. When you’re ready to grill, remove the chicken from the marinade and bring to room temperature.
To cook chicken using a gas grill:
- Preheat all burners on high, covered, 10 minutes, then adjust heat to medium.
- For drumsticks, thighs, and wings (cooking time is longer than cooking times for charcoal grilling):
Sear chicken in 2 batches on lightly oiled grill rack, covered with lid, turning over once, until well browned, 6 to 8 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner.
- Cook seared chicken, covered with lid, moving chicken around grill (to avoid flare-ups) and turning over occasionally, until cooked through, 12 to 20 minutes. Transfer chicken as cooked to bowl with vinaigrette and turn to coat, then transfer to a serving platter and keep warm, loosely covered with foil.
- For chicken breast Sear chicken (in 2 batches if necessary to avoid crowding), starting with skin sides down, on grill, covered with lid, turning over once, until well browned, 8 to 10 minutes total. Turn off 1 burner (middle burner if there are 3) and arrange all breasts on rack over shut-off burner.
- Cook seared chicken, covered with lid, turning over once, until cooked through, 18 to 20 minutes. Transfer chicken to platter to keep warm, loosely covered with foil.