Grilled Chicken in Mojo Sauce

I know it’s winter back home but this recipe will bring a bit of southern comfort for those cold evenings! Mojo (pronounced mo-ho) sauce originated in the Canary Islands and the most typical use of this sauce is papas arrugadas con salsa mojo (potatoes with mojo). Mojo sauce is also popular in Cuba and throughout the Caribbean. This was due to heavy Canarian emigration to the Caribbean. Mojo is typically served with fresh bread at the beginning of a meal.

Serves 8
1 1/2 cups olive oil
1 1/4 cups fresh lime juice
1 cup of orange juice
3/4 cup chopped fresh coriander
12 garlic cloves, thinly sliced
1 1/2 tablespoons grated orange peel
1 1/2 tablespoons dried oregano
1 tablespoon ground cumin
1 teaspoon paprika or chili powder
16 chicken pieces (breast halves, thighs and drumsticks)
salt and pepper (season to taste)

Combine all ingredients and mix with the chicken. Divide chicken into 2 heavy duty resealable plastic bags using all but 1/2 cup of the mojo sauce (use for dipping bread). Refrigerate chicken at least 6 hours and up to one day, turning bags occasionally. Prepare barbecue (medium high heat) and grill until cooked through, turning often, about 20 minutes. Transfer to a platter and serve with lime wedges and reserved mojo.

The Culinary Chase’s Note: I didn’t have 6 hours to marinate (only 2) and the result was still delicious! You can also roast or grill the chicken in the oven. Marinate some red bell peppers and zucchini in the mojo sauce and grill or bake in the oven. Serve with rice and a salad. Enjoy!