Mojo Marinated Grilled Chicken
This whole chicken is butterflied and marinated in a homemade mojo for 24 hours, then grilled until golden, juicy and delicious!
- 1 Head of Garlic (peeled and smashed)
- 1 ½ cups Sour Orange Juice (or oranges and limes)
- 2 tablespoon Olive Oil
- 1 teaspoon Oregano (dried)
- ¼ teaspoon Cumin
- 1 Bay Leaf
- 1½ teaspoon Kosher Salt (divided)
- 4 pound Whole Chicken (butterflied - backbone removed)
- 1-2 teaspoon Kosher Salt for the chicken while itâs on the grill
- If youâre making the sour orange juice: combine 1 cup of orange juice and ½ cup lime juice. Stir the juice to combine well.
- Add the garlic and about ½ teaspoon kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
- Â Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 teaspoon salt, and the bay leaf to a medium bowl or jar (with a tight fitting lid). Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better. Shake or stir well before using.
- Place the chicken in a large, re-sealable plastic bag, pour the mojo marinade in the bag and seal tightly. Place the bag on a pan or plate just in case it leaks, and refrigerate for 24 hours. Turn the bag a few times so that both sides of the chicken sit in the marinade.
- When youâre ready to grill, remove the chicken from the bag. Discard the leftover marinade.
- Preheat the grill. Grill the chicken on moderate-low to low heat, skin side up for about 45-50 minutes, until the chicken is almost done. Sprinkle the top of the chicken with salt and carefully turn it so the skin side is down. Add another pinch or two of salt to the underside. Grill the chicken for another 15 minutes or so until the internal temperature for the white meat and dark meat is at least 165°F at its thickest parts and the juices run clear when pierced with a knife.
- Remove the chicken from the grill and set on a plate or pan wait 10-15 minutes before carving to allow the juices to redistribute.
Add the garlic and about ½ teaspoon kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 teaspoon salt, and the bay leaf to a medium bowl or jar (with a tight fitting lid). Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better. Place the chicken in a large, re-sealable plastic bag, pour the mojo marinade in the bag and seal tightly.
Place the bag on a pan or plate just in case it leaks, and refrigerate for 24 hours. Turn the bag a few times so that both sides of the chicken sit in the marinade.
When you’re ready to grill, remove the chicken from the bag. Grill the chicken on moderate-low to low heat, skin side up for about 45-50 minutes, until the chicken is almost done. Sprinkle the top of the chicken with salt and carefully turn it so the skin side is down.
Add another pinch or two of salt to the underside. Grill the chicken for another 15 minutes or so until the internal temperature for the white meat and dark meat is at least 165°F at its thickest parts and the juices run clear when pierced with a knife.
Remove the chicken from the grill and set on a plate or pan wait 10-15 minutes before carving to allow the juices to redistribute.
