Grilled Mojo Chicken
Serve the chicken with grilled sweet potato or yam wedges. Toss the wedges with olive oil, salt and pepper and grill over indirect heat until tender, about 30 minutes.
- 1 orange
- 2 limes
- 4 Tbs. minced fresh flat-leaf parsley
- 1 Tbs. minced fresh oregano
- 1 Tbs. minced fresh thyme
- 3 garlic cloves, minced
- 2 tsp. ground cumin
- 1/4 cup olive oil
- 4 boneless, skinless chicken thighs or breast halves, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
Marinate the chicken
Grate 2 tsp. zest from the orange and squeeze 1/3 cup juice. Grate 1 tsp. zest from the limes and squeeze 1/4 cup juice.
In a shallow glass or ceramic dish just large enough to hold the chicken in a single layer, stir together the orange and lime zests and juices, 2 Tbs. of the parsley, the oregano, thyme, garlic and cumin. Stir in the olive oil. Season the chicken generously with salt and pepper. Add the chicken to the marinade and turn to coat. Let stand at room temperature for 10 minutes, or cover and refrigerate for up to 2 hours.
Cook the chicken
Prepare a medium-hot fire in a grill and oil the grill rack. Or, preheat a broiler.
Remove the chicken from the marinade, discarding the marinade. Place the chicken on the grill rack, or put on a baking sheet and place under the broiler. Cook, turning once, until opaque throughout, 10 to 14 minutes total. Divide the chicken among 4 plates, sprinkle with the remaining 2 Tbs. parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).