MOJO GRILLED CHICKEN RECIPE
This easy Mojo Grilled Chicken recipe is juicy, tender, and packed with flavor. Marinated, grilled chicken that's on your plate in just 10 minutes!
Provided by Katerina | Easy Weeknight Recipes
Categories Dinner
Time 2h20m
Number Of Ingredients 10
Steps:
- In a ziploc bag or a large mixing bowl combine orange juice, olive oil, cilantro, garlic, and salt; whisk to combine.
- Remove ¼ cup of the marinade and reserve for later. Keep covered and refrigerated until ready to use.
- Add chicken to the marinade in the bag and coat it all around. Seal and marinate for 1 to 2 hours, and up to 24 hours in the fridge.
- Heat outdoor grill to MEDIUM-HIGH Heat. Oil the grill grates with vegetable oil or canola oil.
- Add chicken to the hot and greased grill grates.Grill for 5 minutes, or until chicken is golden brown on the bottom; flip and continue to cook for 5 to 6 more minutes, or until cooked through. The thicker the chicken, the longer it will take to cook through. Chicken is cooked through when internal temperature registers at 165˚F.
- Transfer chicken to a platter and garnish with reserved marinade.Serve chicken with black beans, guacamole, and lime wedges.
Nutrition Facts : Calories 262 kcal, Carbohydrate 3 g, Protein 24 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 569 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MOJO-MARINATED GRILLED CHICKEN RECIPE
On a quest to duplicate my one of my favorite chickens of all time, I finally hit the nail on the head-mojo sauce! A base of sour orange mixed with oil, garlic, oregano, and cumin serves as a marinade and baste for this bird, and what comes off the rotisserie in the end is a sight for sore eyes and a party for the tastebuds.
Provided by Joshua Bousel
Categories Entree
Time 4h25m
Yield 4
Number Of Ingredients 9
Steps:
- To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside.
- Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours.
- Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.
Nutrition Facts : Calories 501 kcal, Carbohydrate 4 g, Cholesterol 135 mg, Fiber 0 g, Protein 42 g, SaturatedFat 8 g, Sodium 758 mg, Sugar 2 g, Fat 34 g, ServingSize 4, UnsaturatedFat 0 g
GRILLED MOJO CHICKEN
Talk about "quick and easy" "fresh and healthy", you can have this ready in the time it takes to fire up some coals If your really pressed for time, the use of a vacum sealer can intensify flavors in a very short time.
Provided by Greg Appel @ElJefe
Categories Chicken
Number Of Ingredients 3
Steps:
- Fillet chicken breast to give you 2 or 3 pices of an even size. Place chicken and enough mojo to coat chicken in a sealable plastic bag. Press air out of bag, seal and turn to coat. Let sit in fridge for a least a 1/2 or a couple of hours.
- Remove chicken from mojo and grill over direct heat till no longer pink and cooked thru.
- Remove from grill and allow to sit for a couple mins.,slice chicken and serve with sliced, chopped tomatoes
CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES
Categories Salad Chicken Marinate Low Cal Backyard BBQ Orange Mango Cashew Avocado Grill Chill Grill/Barbecue Lettuce Bon Appétit
Yield Makes 6 main-course servings
Number Of Ingredients 19
Steps:
- Make dressing:
- Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
- Make chicken:
- Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
- Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
- Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
- Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.
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