This Grilled Mojo Spatchcock Chicken has such an amazing flavor combination! The Chicken comes out perfectly tender and juicy while the skin stays nice and crispy! I mean, the crispy skin is the best part, am I right?!
If you’ve never spatchcocked a chicken before, then you are in for a real treat! It’s such a time saver when cooking a whole chicken.
Start by placing chicken breast side down on a cutting board.
Using a good sharp kitchen sears, carefully cut down each side of the backbone and remove (see photos for the step by step process).
You can freeze the backbone and use it later to make chicken stock.
Flip the chicken over and press down on the breasts with both hands to flatten it.
Now it’s time for the marinade! Typically Mojo marinade is made with the juice from sour oranges. I don’t have access to these which is why I’m using orange juice and lime juice, this gives it a similar flavor.
Here’s what you need:
- 1/4 cup EVOO
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- Zest from 1 Orange
- Zest from 1 Lime
- 3 Cloves Garlic chopped
- 1/4 cup Cilantro chopped
- 1 tsp dried Oregano
- 1 tsp dried Cumin
- 1/4 tsp Sea Salt
- 1/2 tsp Black Pepper
Mix together the ingredients for the marinade. Place Chicken in a casserole dish and pour the marinade over it.
Refrigerate and let it marinate at least 4 hours, or overnight for more flavor.
Lightly grease the grill grates to prevent sticking before starting.
Prepare the grill for medium indirect heat at about 350F. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 10 minutes turn off one of the middle burners and turn the remaining burners down to medium.
For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill.
Place the Chicken breast side up on the indirect side of the grill (discard marinade).
Cover and cook until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) reads 160F.
I also grilled a few oranges to serve with this. If you would like to do this, just cut oranges in half and place on the grill for about 15 minutes or until there are nice char marks.
Set aside and eat it with the chicken, or squirt the juice over the chicken right before serving.
Remove the chicken with a spatula and place on a platter.
Tent with foil and let rest for 15 minutes before cutting into. This will bring the temperature up to 165F and keep the Chicken nice and juicy!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up!
Cheers!
Other Chicken Recipes:
- Creamy Chicken Sausage and Spinach Pasta
- The Best White Chicken Chili
- Spinach and Provolone Stuffed Chicken Breast
- Asian Chicken Lettuce Wraps
- Instant Pot Chicken Fajita Soup
- Air Fryer Buffalo Chicken Thighs
- Greek Lemon Chicken Rice Soup
- Prosciutto Wrapped Chicken Stuffed with Brie and Rosemary
- Blackened Chicken Caesar Salad
Grilled Mojo Spatchcock Chicken
Ingredients
- 1 medium size whole Chicken
For the Mojo Marinade:
- 1/4 cup EVOO
- 1/2 cup Orange Juice
- 1/4 cup Lime Juice
- Zest from 1 Orange
- Zest from 1 Lime
- 3 Cloves Garlic chopped
- 1/4 cup Cilantro chopped
- 1 tsp dried Oregano
- 1 tsp dried Cumin
- 1/4 tsp Sea Salt
- 1/2 tsp Black Pepper
Instructions
- Pat Chicken dry with paper towels
- Place Chicken breast side down on a cutting board
- Using a good sharp kitchen sears, carefully cut down each side of the backbone and remove (see photos for the step by step process)
- You can freeze the backbone and use it later to make chicken stock
- Flip Chicken over and press down on the breasts with both hands to flatten it
- Mix together ingredients for the marinade
- Place Chicken in a casserole dish and pour marinade over it
- Refrigerate and let it marinate at least 4 hours, or overnight for more flavor
- Lightly grease the grill grates to prevent sticking
- Prepare the grill for medium indirect heat at about 350F. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 10 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill.
- Place the Chicken breast side up on the indirect side of the grill (discard marinade)
- Cover and cook until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) reads 160F
- Remove with a spatula and place on a platter
- Tent with foil and let rest for 15 minutes before cutting into. This will bring the temperature up to 165F and keep the Chicken nice and juicy
Leave a Reply