Slow Grilled Mojo Chicken
Florida Coastal Cooking
1 organic, free range whole chicken
1 bottle Mojo (or you can make your own but I used Goya brand)
Sea salt, fresh ground pepper, garlic powder
1. Cut the backbone of the chicken out using kitchen scissors and gently pull the skin off. There may be some spots you will need to use the scissors for this as well.
*** see note below
2. Pour the marinade in a large bowl and gently add the chicken, turn to coat. Zest some of the lime over the marinade and chicken, quarter the lime, squeeze the juice and throw the entire lime in there. Marinate for 1 hour.
3. Preheat grill to about 350 degrees and rub a bit of oil on the grates before it gets too hot. Place the marinated chicken on a large platter, season with salt, pepper and garlic powder and rub some of the oil over all surfaces of the chicken. Place the chicken on the grill, breast side down for 30 to 45 minutes; brush additional oil and add some more garlic powder. Turn and cook an additional 45 minutes to an hour or until breast meat is just cooked through. Remove from grill and cover with foil to rest for about 10 minutes.
(See this USDA website for proper internal temps.)
***To cut the backbone of the chicken out, simply place the chicken breast side down on a cutting board. Place your kitchen scissors as close to the backbone as possible and cut along the line about 1/3 the way down. Do the same on the other side; alternating sides until the backbone is completely removed.