Grilled Mojo Chicken - Whole30, Paleo
This Grilled Mojo Chicken is charred on the outside, juicy in the middle and bursting with citrusy, garlicky flavor.
Servings: 4 people
Ingredients
- 1 cup Florida Orange Juice
- Juice ½ Red Florida Grapefruit around 1/3 cup, optional
- Juice 3 limes around 1/3 cup
- 6 garlic cloves finely chopped
- 3 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dry oregano
- 3 tablespoons extra virgin olive oil
- ½ teaspoon freshly-cracked black pepper
- 3.5- pound whole chicken legs, wings, breasts and thighs separated
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh mint
Instructions
- 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.