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Mojo Marinated Chicken

Mojo Marinated ChickenSerious Eats

1/2 cup olive oil
1/2 cup orange juice
1/4 cup lime juice
1/4 cup lemon juice
8 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cumin
Kosher salt and freshly ground black pepper to taste
1 (3 to 4 pound) roasting chicken

1. 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.

2. 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.
3. 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.

Note: If you don’t have a rotisserie, just set the grill up for indirect grilling/smoking and cook as normal.

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Categories: Barbecue
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