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Grilled Mojo Spatchcock Chicken

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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?!

Ingredients

Units Scale
  • 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

  1. Pat Chicken dry with paper towels
  2. Place Chicken breast side down on a cutting board
  3. Using a good sharp kitchen sears, carefully cut down each side of the backbone and remove (see photos for the step by step process)
  4. You can freeze the backbone and use it later to make chicken stock 
  5. Flip Chicken over and press down on the breasts with both hands to flatten it
  6. Mix together ingredients for the marinade
  7. Place Chicken in a casserole dish and pour marinade over it
  8. Refrigerate and let it marinate at least 4 hours, or overnight for more flavor
  9. Lightly grease the grill grates to prevent sticking
  10. 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. 
  11. Place the Chicken breast side up on the indirect side of the grill (discard marinade)
  12. Cover and cook until an instant-read thermometer inserted in the thickest part of the breast (avoiding the bone) reads 160F
  13. Remove with a spatula and place on a platter
  14. 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

Notes

I 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.

Find it online: https://tastefulventure.com/grilled-mojo-spatchcock-chicken/

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