MARINATED GRILLED CHICKEN // MOJO ROJO

Serves 1
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Directions

  1. 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.
  2. 2Take a whole chicken (approx. 1.8-2kg) and break it down into breasts, legs, and wings.
  3. 3Coat the chicken thoroughly with the marinade.
  4. 4Marinate the chicken for a minimum of 3 hours, but preferably overnight.
  5. 5For the mojo rojo sauce, char the long sweet red peppers over hot coals until blackened all over.
  6. 6Peel off the skins from the charred peppers.
  7. 7Add the peeled peppers to a blender with red chillies, garlic cloves, smoked paprika, cumin, red wine vinegar, almonds, olive oil, and salt.
  8. 8Blend the mojo rojo sauce until smooth.
  9. 9Build a nice even bed of charcoal and keep the heat relatively low for grilling.
  10. 10Cook the chicken breasts for about 10 minutes, turning regularly.
  11. 11Remove the breasts to rest after 10 minutes.
  12. 12Continue to cook the chicken legs for a further 20-30 minutes, turning regularly until beautifully charred and cooked through.
  13. 13Burn a couple of lemon halves alongside the chicken while grilling.
  14. 14To serve, spread the mojo rojo onto a plate.
  15. 15Top the sauce with the grilled chicken.
  16. 16Finish with fresh coriander, sliced chilli, and the burnt lemon.

Ingredients

  • 1 whole chicken
  • 200 g Greek yoghurt
  • 3 tbsp olive oil
  • 6 grated garlic cloves
  • 2 zest and juice of lemons
  • 2 tsp paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tbsp honey
  • 2 tsp fine salt
  • 1 tsp black pepper
  • 4 long sweet red peppers
  • 4 red chillies
  • 5 garlic cloves
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 2 tbsp red wine vinegar
  • 75 g almonds
  • 120 ml olive oil
  • 1 tsp salt
  • fresh coriander
  • sliced chilli
  • 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.

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