# MARINATED GRILLED CHICKEN // MOJO ROJO

This dish features marinated grilled chicken with a punchy, vibrant mojo rojo sauce, perfect for summer.

- Cuisine: Spanish
- Category: Drink
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- BBQ

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNRW7vvJv/
- Recipe page: https://www.cliprecipe.com/recipe/234d6eed-216e-489e-a552-3b0c538f387e
- Extracted: 2026-05-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt