Mojo marinated chicken

Mojo sauce originated in the Canary Islands but variations can be found in Caribbean, Deep South and South America. Its used for fish meat and vegetables but this version adds depth and spice to chicken wings.

INGREDIENTS

2tsp Bart garlic paste
2tsp Bart chilli flakes
2tsp Bart cumin seeds
1/2 tsp salt
8tbsp olive oil
1 pink grapefruit (juice only)
2tsp white wine viegar
16-20 chicken wings
CuisineSpanish
SeasonSpring, Summer, Autumn, Winter
IngredientsChicken
LifestyleGluten Free, Dairy Free
OccasionsFood with Friends, Bonfire Night, BBQ, Summer, Mid week meal
CoursesMain
ServesServes 4-5
Cook Time30 Minutes
Prep Time30 Minutes plus 3-4 hours to marinate
Mojo Chicken

METHOD

  1. In a pestle and mortar, grind together the garlic, chillies, cumin seeds and salt. Warm the oil and stir into the garlic mixture. Set aside for 10 minutes then whisk in the grapefruit juice and vinegar. Season with pepper and leave to cool.
  2. Season the chicken wings with salt and pepper and place in a non-metallic dish. Add the marinade and turn the chicken to coat completely. Cover and leave in the fridge to marinate for 3-4 hours or overnight, turning the chicken from time to time
  3. Preheat the oven to 190C/Gas 5. Remove the chicken wings from the marinade and place on a rack in roasting tin. Roast for 30-40 minutes, turning occasionally, until golden and cooked through. Serve with rice.

Mojo marinated chicken

Mojo sauce originated in the Canary Islands but variations can be found in Caribbean, Deep South and South America. Its used for fish meat and vegetables but this version adds depth and spice to chicken wings.

2tsp Bart garlic paste
2tsp Bart chilli flakes
2tsp Bart cumin seeds
1/2 tsp salt
8tbsp olive oil
1 pink grapefruit (juice only)
2tsp white wine viegar
16-20 chicken wings
  1. In a pestle and mortar, grind together the garlic, chillies, cumin seeds and salt. Warm the oil and stir into the garlic mixture. Set aside for 10 minutes then whisk in the grapefruit juice and vinegar. Season with pepper and leave to cool.
  2. Season the chicken wings with salt and pepper and place in a non-metallic dish. Add the marinade and turn the chicken to coat completely. Cover and leave in the fridge to marinate for 3-4 hours or overnight, turning the chicken from time to time
  3. Preheat the oven to 190C/Gas 5. Remove the chicken wings from the marinade and place on a rack in roasting tin. Roast for 30-40 minutes, turning occasionally, until golden and cooked through. Serve with rice.

Products Used

BART3088 PASTE GARLIC
BART3088 JAR SMALL SPICE CHILLI FLAKES

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