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Habanero Mojo Chicken

Habanero Mojo Chicken
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Bright, tangy, herbaceous, and bursting with fruity heat and bold savory flavors, Habanero Mojo Chicken packs big flavor with simple ingredients.

  • Author: Nicole Stover
  • Prep Time: 8
  • Cook Time: 60
  • Total Time: 1 hour 8 minutes
  • Yield: 4-6 1x
  • Category: Entree
  • Method: grilling
  • Cuisine: Caribbean

Ingredients

Units Scale
  • 3–4 lbs whole chicken
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 8 garlic cloves, roughly chopped
  • 1–2 habanero peppers, remove seeds for less heat if desired
  • 1/2 cup cilantro, roughly chopped
  • 2 tablespoons fresh oregano, leaves only
  • 1 tablespoon ground cumin
  • 1 tablespoon honey
  • 1 tablespoon orange zest
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • Salt and pepper to taste, or favorite tropical seasoning

Instructions

  1. Add the garlic, fresh herbs, honey, orange zest and juice, lime juice, cumin, and salt to a food processor and pulse until finely chopped.
  2. With the food processor running stream in the olive oil.
  3. Remove 1/3 cup of the mojo sauce and set aside for basting.
  4. Spatchcock your chicken. Place the chicken breast side down on your work surface. Use kitchen shears to cut down on either side of the backbone, removing it completely. Flip the chicken back over and firmly press down on the breasts until you hear a crack and the chicken lays flat.
  5. Place the chicken in a zip tock back and add the remaining marinade. Make sure it is thoroughly coated. 
  6. Allow the chicken to marinate for 2-8 hours.
  7. Remove the chicken from the refrigerator and lightly pat it dry. Season both sides generously with salt and pepper and let come to room temperature while you prepare your grill.
  8. Prepare your grill for 2 zone cooking, banking your charcoal to one sides. Add woods chips if desired.
  9. Place the chicken on the cooler side, skin side up. Cover and allow it to cook undisturbed for 20 minutes.
  10. After 20 minutes rotate your chicken and baste it.
  11. Continue checking and basting your chicken every 15- 20 minutes. When it reaches 155 degrees move it to the direct side and seat the skin for 4-6 minutes, until the chicken reads 160 in the thickest part of the breast.
  12. Remove the chicken from the grill and lightly cover it with foil. Let it rest for 10-15 minutes before carving. 

Notes

  • The combination of citrus and honey brings out the fruitiness of the habanero. Don’t be scared of the heat.
  • Bone on, skin on chicken works best for this recipe. You can use the same marinade on other cuts of chicken such as thighs, drumsticks, quarters, or even wings. Just adjust the marinating time. 

Find it online: https://beachgirlgrills.com/habanero-mojo-chicken/