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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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If your grill has only one burner, like the two portables we tested, you'll want to follow the directions in our note at the end of the recipe for cooking the mojo-marinated chicken directly over the heat. Ingredients:
1 (24-ounce) bottle mojo criollo spanish marinating sauce |
1 (19-ounce) can mild enchilada sauce |
6 bone-in, skin-on chicken breasts |
garnishes: fresh parsley sprigs, orange slices |
Directions:
1. Combine sauces in a large zip-top plastic freezer bag. Add chicken, turning to coat. Seal and chill 8 hours, turning occasionally.
2. Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken breasts, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 170°.
3. Grilled Chicken Thighs: Substitute 6 skin-on bone-in chicken thighs for chicken breasts. Arrange chicken thighs, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 180°.
4. Direct Heat Cooking Times: To cook chicken breasts directly over heat, reduce heat to medium (350° to 400°), and grill, covered, turning every 7 minutes, for 28 minutes or until meat thermometer inserted into thickest portion registers 170°.
5. Note: For testing purposes only, we used Goya Mojo Criollo Marinade.
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