Grilled Mojo Chicken (Edit recipe)

This Grilled Mojo Chicken is charred on the outside, juicy in the middle and bursting with citrusy, garlicky flavor.

10 minutes

45 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	962
Fat:	70 g
Carbohydrates:	8 g
Protein:	74 g
Cholesterol:	298 g
Sodium:	1124 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

1 cup Orange Juice
.5 Red Grapefruit, red, juiced, (around .333 cup, optional)
3 Lime, juiced (around .333 cup)
6 cloves Garlic, finely chopped
3 tsp Kosher Salt
1 tsp Ground Cumin, ground
1 tsp ground Coriander
1 tsp dried Oregano
3 Tbsp Extra Virgin Olive Oil
.5 tsp Ground Fresh Black Peppercorns
3.5 lb Whole Chicken, legs, wings, breasts and thighs separated
2 Tbsp Cilantro, finely chopped
1 Tbsp Mint Leaves, finely chopped

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, combine the Florida Orange Juice, red Florida Grapefruit Juice, if using, lime juice, garlic, salt, cumin, coriander, oregano, olive oil and black pepper. Whisk until incorporated.
Place the chicken in a zip-top bag and pour in two thirds of the marinade. Massage the chicken to coat, seal the bag, place it on a tray to catch any leaks and refrigerate 4 to 6 hours.
Add the cilantro and mint to the reserved marinade and stir to combine. Cover and refrigerate until ready to use.
Preheat grill to 450F. Add the chicken to the grill and cook, flipping occasionally, over medium heat until grill marks form, around 20 minutes. Flip and baste each piece of chicken with some of the reserved marinade. Cook until slightly blackened all over and the thickest part of each piece reaches 160F, around 25 more minutes.
Transfer the chicken to a serving platter, spoon some more of the reserved marinade overtop and serve immediately.