Chipotle Mojo Chicken
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving with skin: about | - |
| cal | 330 |
| pro | 24 g |
| total fat | 25 g |
| sat. fat | 6 g |
| carb | 1 g |
| fibre | 0 |
| chol | 108 mg |
| sodium | 163 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 8 |
| vit A | 9 |
| vit C | 7 |
| folate | 4 |
Mojo (pronounced moe-hoe) comes from the Spanish word meaning "to moisten." The marinade in this recipe does just that.
Ingredients
- 4 chicken legs or chicken breasts, (about 1-1/2 lb/750 g)
- 1/4 cup olive oil
- 1 tbsp grated orange rind
- 3 tbsp orange juice
- 1 chipotle pepper
- 1 garlic clove, minced
- 2 tbsp wine vinegar
- 1 tbsp adobo sauce
- 1/4 tsp salt
- 1/4 tsp chili powder
Preparation
Place chicken in large glass bowl.
In blender or food processor, purée together oil, orange rind and juice, chipotle pepper, garlic, vinegar, adobo sauce, salt and chili powder until smooth. Pour over chicken, turning to coat. Cover and refrigerate for at least 4 hours. (Make-ahead: Refrigerate, turning occasionally, for up to 12 hours.)
Reserving marinade, place chicken on greased grill over medium heat; close lid and cook for 25 minutes. Turn and baste with marinade; cook for about 20 minutes longer or until juices run clear when chicken is pierced.
Additional information :
Tip:
To micro-grill: Arrange single layer of chicken, with thickest parts at edge of microwaveable dish. Pour marinade over top; cover with vented plastic wrap. Microwave at High, turning and basting with marinade twice, for 8 minutes or until juices run slightly pink when chicken is pierced. Reserving marinade, place chicken on greased grill over medium-high heat; close lid and cook, basting once with remaining marinade, for 5 minutes on each side or until golden and juices run clear when chicken is pierced.
- Keywords : Dinner; Main Course; Portuguese; Spanish; Chicken; Orange juice; Grill/Barbecue; Garlic;
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