1First, make the chicken marinade by mixing Greek yoghurt, olive oil, grated garlic cloves, zest and juice of lemons, paprika, cumin, oregano, honey, fine salt, and black pepper.
2First, make the chicken marinade by mixing Greek yoghurt, olive oil, grated garlic cloves, zest and juice of lemons, paprika, cumin, oregano, honey, fine salt, and black pepper.
3First, make the chicken marinade by mixing Greek yoghurt, olive oil, grated garlic cloves, zest and juice of lemons, paprika, cumin, oregano, honey, fine salt, and black pepper.
4Take a whole chicken (approx. 1.8-2kg) and break it down into breasts, legs, and wings.
5Take a whole chicken (approx. 1.8-2kg) and break it down into breasts, legs, and wings.
6Take a whole chicken (approx. 1.8-2kg) and break it down into breasts, legs, and wings.
7Coat the chicken thoroughly with the marinade.
8Coat the chicken thoroughly with the marinade.
9Coat the chicken thoroughly with the marinade.
10Marinate the chicken for a minimum of 3 hours, but preferably overnight.
11Marinate the chicken for a minimum of 3 hours, but preferably overnight.
12Marinate the chicken for a minimum of 3 hours, but preferably overnight.
13For the mojo rojo sauce, char the long sweet red peppers over hot coals until blackened all over.
14For the mojo rojo sauce, char the long sweet red peppers over hot coals until blackened all over.
15For the mojo rojo sauce, char the long sweet red peppers over hot coals until blackened all over.
16Peel off the skins from the charred peppers.
17Peel off the skins from the charred peppers.
18Peel off the skins from the charred peppers.
19Add the peeled peppers to a blender with red chillies, garlic cloves, smoked paprika, cumin, red wine vinegar, almonds, olive oil, and salt.
20Add the peeled peppers to a blender with red chillies, garlic cloves, smoked paprika, cumin, red wine vinegar, almonds, olive oil, and salt.
21Add the peeled peppers to a blender with red chillies, garlic cloves, smoked paprika, cumin, red wine vinegar, almonds, olive oil, and salt.
22Blend the mojo rojo sauce until smooth.
23Blend the mojo rojo sauce until smooth.
24Blend the mojo rojo sauce until smooth.
25Build a nice even bed of charcoal and keep the heat relatively low for grilling.
26Build a nice even bed of charcoal and keep the heat relatively low for grilling.
27Build a nice even bed of charcoal and keep the heat relatively low for grilling.
28Cook the chicken breasts for about 10 minutes, turning regularly.
29Cook the chicken breasts for about 10 minutes, turning regularly.
30Cook the chicken breasts for about 10 minutes, turning regularly.
31Remove the breasts to rest after 10 minutes.
32Remove the breasts to rest after 10 minutes.
33Remove the breasts to rest after 10 minutes.
34Continue to cook the chicken legs for a further 20-30 minutes, turning regularly until beautifully charred and cooked through.
35Continue to cook the chicken legs for a further 20-30 minutes, turning regularly until beautifully charred and cooked through.
36Continue to cook the chicken legs for a further 20-30 minutes, turning regularly until beautifully charred and cooked through.
37Burn a couple of lemon halves alongside the chicken while grilling.
38Burn a couple of lemon halves alongside the chicken while grilling.
39Burn a couple of lemon halves alongside the chicken while grilling.
40To serve, spread the mojo rojo onto a plate.
41To serve, spread the mojo rojo onto a plate.
42To serve, spread the mojo rojo onto a plate.
43Top the sauce with the grilled chicken.
44Top the sauce with the grilled chicken.
45Top the sauce with the grilled chicken.
46Finish with fresh coriander, sliced chilli, and the burnt lemon.
47Finish with fresh coriander, sliced chilli, and the burnt lemon.
48Finish with fresh coriander, sliced chilli, and the burnt lemon.
Ingredients
1 whole chicken
1 whole chicken
1 whole chicken
200 g Greek yoghurt
200 g Greek yoghurt
200 g Greek yoghurt
3 tbsp olive oil
3 tbsp olive oil
3 tbsp olive oil
6 grated garlic cloves
6 grated garlic cloves
6 grated garlic cloves
2 zest and juice of lemons
2 zest and juice of lemons
2 zest and juice of lemons
2 tsp paprika
2 tsp paprika
2 tsp paprika
2 tsp cumin
2 tsp cumin
2 tsp cumin
2 tsp oregano
2 tsp oregano
2 tsp oregano
2 tbsp honey
2 tbsp honey
2 tbsp honey
2 tsp fine salt
2 tsp fine salt
2 tsp fine salt
1 tsp black pepper
1 tsp black pepper
1 tsp black pepper
4 long sweet red peppers
4 long sweet red peppers
4 long sweet red peppers
4 red chillies
4 red chillies
4 red chillies
5 garlic cloves
5 garlic cloves
5 garlic cloves
2 tsp smoked paprika
2 tsp smoked paprika
2 tsp smoked paprika
2 tsp cumin
2 tsp cumin
2 tsp cumin
2 tbsp red wine vinegar
2 tbsp red wine vinegar
2 tbsp red wine vinegar
75 g almonds
75 g almonds
75 g almonds
120 ml olive oil
120 ml olive oil
120 ml olive oil
1 tsp salt
1 tsp salt
1 tsp salt
fresh coriander
fresh coriander
fresh coriander
sliced chilli
sliced chilli
sliced chilli
burnt lemon
burnt lemon
burnt lemon
Equipment
blenderBBQ
Tips
Break down a whole chicken for a cheaper option and better skin on the breast.
Marinate the chicken for a minimum of 3 hours, but preferably overnight.
Cook the sweet red peppers over hot coals until blackened, then peel the skin to reveal a sweet, smoky vegetable.
Grill the chicken over a relatively low heat.
Remove the breast after about 10 minutes to rest while continuing to cook the legs.