Mojo Chicken

Roasted Mojo Chicken Recipe on a Grill

Get ready for a burst of bold citrus flavor with this Mojo Chicken recipe by Rasheed Philips. Using the spatchcocking technique, the chicken is laid flat to ensure even cooking, resulting in juicy, tender meat and perfectly crispy skin. Packed with a blend of dried herbs, a hint of heat from crushed red pepper flakes, and a generous dose of fresh citrus, this dish is a flavor-packed twist on roasted chicken.

"Mojo is just citrus—really, the more citrus, the better. You can't overdo it. Just have fun and play around with it." - Rasheed

Made on the Masterbuilt Gravity Series Grill and Smoker, the consistent 350°F heat allows you to roast with precision, locking in all those delicious flavors. Whether for a weeknight dinner or a weekend cookout, this easy and flavorful recipe is a must-try!

Instructions

1. 01

   Dice your garlic and onion. Slice limes, lemons, and oranges in halves or quarters. Roughly chop cilantro.

2.  

   

3. 02

   Spatchcock your chicken by cutting along the right of the backbone, from the tail to the neck. Cut along the left side and remove the backbone completely. Break the breastbone by pressing down on the wings, flattening the bird.

4. 03

   Using paper towel, grab skin towards the neck and gently pull back.

5. 04

   Squeeze your citrus fruits, covering the chicken in juices.

6.  

   

7. 05

   Cover your bird with onions, garlic, dried thyme, dried oregano, and cilantro – inside the skin and on the outside of the bird.

8. 06

   Season with pepper and red pepper flakes to your preference.

9.  

   

10. 07

    If time allows, rest bird in refrigerator overnight for maximum flavor. Leave uncovered if you prefer a crispier skin. This helps dry out the skin for a crunchy texture when cooked.

11. 08

    Set your Masterbuilt Gravity Series to 350°F.

12. 09

    Roast the chicken at 350°F, taking advantage of the grill’s consistent temperature for even cooking.

13.  

    

14. 10

    This should roast for 45 minutes to 1 hour. Check for doneness (internal temperature of 165°F in the thickest part of the chicken).

15. 11

    Let the chicken rest for a few minutes, then slice and serve.

16.