Marinated Grilled Chicken with Mojo Rojo
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Marinated Grilled Chicken with Mojo Rojo

👤 4 servings medium 🌍 Spanish facebook.com ↗

A summery BBQ favorite featuring a whole chicken broken down and marinated overnight in yogurt, lemon, garlic, and warm spices to achieve tender, juicy meat. The chicken is grilled low and slow over charcoal until beautifully charred, then served with a vibrant mojo rojo made from charred red peppers, chillies, almonds, and garlic for a smoky, spicy, and bright finish.

GrilledChickenSummer

Ingredients

  • 1.000 whole chicken
  • 200.000 g Greek yogurt
  • 3.000 tbsp olive oil
  • 6.000 garlic cloves
  • 2.000 lemon
  • 2.000 tsp paprika
  • 2.000 tsp cumin
  • 2.000 tsp oregano
  • 2.000 tbsp honey
  • 2.000 tsp fine salt
  • 1.000 tsp black pepper
  • 4.000 long sweet red peppers
  • 4.000 red chillies
  • 5.000 garlic cloves
  • 2.000 tsp smoked paprika
  • 2.000 tsp cumin
  • 2.000 tbsp red wine vinegar
  • 75.000 g almonds
  • 120.000 ml olive oil
  • 1.000 tsp salt
  • 2.000 lemon halves
  • fresh coriander
  • sliced chilli

Instructions

  1. Break down 1 whole chicken into breasts, legs and wings, saving the carcass for stock.
  2. Mix together 200g Greek yogurt, 3 tbsp olive oil, 6 grated garlic cloves, zest and juice of 2 lemons, 2 tsp paprika, 2 tsp cumin, 2 tsp oregano, 2 tbsp honey, 2 tsp fine salt and 1 tsp black pepper.
  3. Coat the chicken pieces thoroughly with the marinade and marinate for at least 3 hours, ideally overnight.
  4. Char 4 long sweet red peppers over the BBQ until blackened all over, then peel off the skins.
  5. Add the charred peppers to a blender with 4 red chillies, 5 garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 2 tbsp red wine vinegar, 75g almonds, 120ml olive oil and 1 tsp salt.
  6. Blend the mojo rojo until smooth.
  7. Build a nice even bed of charcoal and keep the heat relatively low.
  8. Cook the chicken breasts for about 10 minutes, turning regularly.
  9. Cook the chicken legs for 20-30 minutes, turning regularly until beautifully charred and cooked through.
  10. Burn a couple of lemon halves alongside the chicken.
  11. Spread the mojo rojo onto a plate, top with the chicken, and finish with fresh coriander, sliced chilli and the burnt lemon.

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