Grilled Mojo Chicken
Tart and garlicky mojo is a cornerstone of Cuban American cookery. But what's the best way to infuse grilled chicken with its bright flavor?
Why This Recipe Works
Mojo chicken is all about the citrusy, garlicky mojo marinade. So we built our version piece by piece. To mimic the juice of sour oranges, we used a combination of orange and lime juices as well as their zests. To take the raw edge off the garlic, we toasted it in extra-virgin olive oil. Pineapple juice added balancing sweetness while oregano, black pepper, and ground cumin provided a spicy backbone. Our bone-in chicken leg quarters stayed juicy on the grill and soaked up marinade well, especially when we slashed them to allow the marinade access to the meat. Basting the meat with the marinade multiple times as it grilled gave the chicken a fresh, extra-powerful dose of mojo flavor.
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