Ed Cudlipp on Instagram: "MARINATED GRILLED CHICKEN // MOJO ROJO 🔥 Recipe below ⬇️ One of my favourite ways to cook chicken in summer. A whole chicken broken down, marinated overnight in yoghurt, lemon, garlic and spices (the yoghurt tenderises the meat beautifully), then grilled low and slow over charcoal and served with an outrageous mojo rojo made from charred peppers, chilli and almonds. Big flavour, simple technique, proper BBQ food. Chicken: Take 1 whole chicken (approx. 1.8-2kg) and break it down into breasts, legs and wings (save the carcass for stock). For the marinade, mix 200g Greek yoghurt, 3 tbsp olive oil, 6 grated garlic cloves, zest and juice of 2 lemons, 2 tsp paprika, 2 tsp cumin, 2 tsp oregano, 2 tbsp honey, 2 tsp fine salt and 1 tsp black pepper. Coat the chicken thoroughly and marinate for at least 3 hours, ideally overnight. Mojo rojo: Char 4 long sweet red peppers over the BBQ until blackened all over, then peel off the skins. Add to a blender with 4 red chillies, 5 garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 2 tbsp red wine vinegar, 75g almonds (for body and texture), 120ml olive oil and 1 tsp salt. Blend until smooth. To cook: Build a nice even bed of charcoal and keep the heat relatively low - no raging inferno. Cook the breasts for about 10 mins, the legs for 20–30 mins, turning regularly until beautifully charred and cooked through. Burn a couple of lemon halves alongside. To serve: Spread the mojo rojo onto a plate, top with the chicken, finish with fresh coriander, sliced chilli and the burnt lemon. Smoky, juicy, spicy, bright. Unreal. #chicken #cooking #bbq #grill #summer"

A whole chicken (about 1.8–2 kg) is broken down into breasts, legs and wings, with the carcass saved for stock.
The chicken marinade uses Greek yoghurt, olive oil, garlic, lemon zest and juice, paprika, cumin, oregano, honey, salt and black pepper.
The chicken should marinate for at least 3 hours, ideally overnight, to tenderize and flavor the meat.
Mojo rojo is made by charring 4 sweet red peppers, then blending them with red chillies, garlic, smoked paprika, cumin, red wine vinegar, almonds, olive oil and salt.
The almonds in the mojo rojo are included to add body and texture.
The chicken is grilled low and slow over charcoal, not over a raging hot fire.
Breasts cook for about 10 minutes, while legs take about 20–30 minutes, with regular turning.
A couple of lemon halves are burned on the grill alongside the chicken.
To serve, the mojo rojo is spread on the plate first, then topped with chicken and finished with fresh coriander, sliced chilli and burnt lemon.

Your notes

Save this item to your library to add private notes.