Barbecue Chicken with Mojo

This Cuban dish can be roasted in the oven as well as cooked on a barbecue. If you want to use bone-in chicken thighs and cook at 190 C/ 375 F/ gas mark 5 for 35 minutes. Or marinate a whole 1.6kg (3½ lb) chicken and roast it at the same temperature for 1 ½ hours, although you may have to cover the bird with foil to stop it becoming too dark. This Barbecue Chicken with Mojo Recipe is greatly enjoyed by 6 folks with an ice-cold beer!

Barbecue Chicken with Mojo


  • 12 boneless chicken thighs

For the Marinade

  • 3 tsp cumin seeds
  • 6 garlic cloves
  • 2 red chilies, deseeded
  • Salt, to taste
  • 4 tbsp olive oil
  • 5 tbsp freshly squeeze orange juice
  • 5 tbsp lime juice
  • To Serve
  • Chargrilled sweetcorn cobs, halved
  • Chargrilled orange and lime wedges

Steps to Prepare Barbecue Chicken with Mojo

  1. First make the marinade. Place a heavy, medium-sized frying pan over a medium-high heat and toast the cumin seeds for about 2 minutes, until they release their spicy smell (they will become slightly darker in color).
  2. Put the cumin in the bowl of a small food processor and add the garlic and chili with a little salt. Grind to a coarse paste, then scrape into a small bowl. Heat the oil in the same frying pan until very hot and pour it over the paste, stirring to blend. Leave to stand for about 15 minutes, then whisk the orange and lime juices into the paste and set aside to cool completely.
  3. Pierce the pieces of chicken on the flesh side (not the skin side) with a sharp knife. Put them in a non-reactive dish in a single layer and pour over the marinade. Turn the chicken to make sure all the pieces are well coated. Cover with clingfilm and refrigerate for at least 1 hour and up to 5 hours.
  4. Heat a barbecue until the flames have died down to medium hot grey ash. Lift the chicken to marinade and cook on the barbecue, basting every so often with the left over marinade. Once the pieces have colored on each side, which will take about 2 minutes, move the chicken further away from the coals and continue to cook for 8 – 10 minutes, until cooked all the way through (pierce the thickest piece of chicken with a skewer – if the juices run clear, it is done; if not, give it another 5 minutes, then test again).

Serve with char-grilled sweetcorn cobs and char-grilled orange and lime wedges.

For More Delicious Cuban Foods Recipes, visit Cuban Foods.

For Barbecue and Grill Recipes visit Barbecue and Grill.

For Desi Indian and Pakistani Foods, visit Zubaida Apa Recipes only on Zubaida Aapa K Totkay.

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