BBQ Cuban Mojo Chicken

The last 10 years or so has seen a real resurgence in barbecuing, smoking and generally cooking over wood and charcoal. It has transformed the way we think about American food, it's not all burgers and hotdogs. The barbecue pit masters of the Southern States have gained global recognition for their skill and dedication. This is true 'slow food', made with passion, love and care for the ingredients.

This Cuban Mojo marinade is one of my favourite Somerset Foodie sauces. It raises the BBQ bar from dried out old meat to something spectacular. It's spiced with chipotle, garlic and orange which makes for mouthwatering chicken. Cooking this on a barbecue is fantastic, but roasting it in your oven will also give you an amazing result.

I've gone for the spatchcock approach as the chicken will cook more evenly, faster and you can cram more flavour into every exposed part. It's slightly more complicated on the BBQ, so you may prefer to joint the chicken or simply buy drumsticks and thighs.

The longer you can marinade your chicken for, the better. If at all possible, try and marinade the chicken overnight, but don't worry, if you only get 2-3 hours, it will still be lovely.

Ingredients for Cuban Mojo Chicken
1 x Whole Chicken
½ Bottle Cuban Mojo Sauce

1. It's pretty straightforward to spatchcock a chicken. Using a sharp knife, you cut down each side of the backbone and remove it. Then you press down using the heel of your hand to flatten it out. If I'm pushed for time, I have just cut straight through the back bone from the middle of the parsons nose, not bothering to remove the back bone - it still works well.

2. Score the legs and the thighs of the chicken, quite deeply and then lightly score the breast meat. Rub the Cuban Mojo Sauce all over both sides of the bird, making sure it gets well coated. Leave to marinade.

3.  I have one of those barbecues that has a domed lid which are best for cooking a whole chicken. Light the barbecue normally (I find that instant lighting charcoal bags lose their heat too fast, so traditional charcoal is best). Once the coals are hot, push them all the way over to one side. Place the chicken on the BBQ on the opposite side to the coals and close the lid. This is known as the 'indirect heat method', the barbecue is filled with heat and smoke and gently roasts your chicken. You'll need to turn the bird over pretty regularly at the start (when the BBQ is still really hot). It should take about 35-40 minutes to cook, but will vary depending on the heat of your BBQ.

4. Once cooked, leave for 5 mins to rest and tuck in....yumm.

Foodies don't forget to tag us on your social posts if you make this at home! Enjoy.

Have you tried this recipe yet? Tell us about it...

Comments will be approved before showing up.

Also in Somerset Foodie recipes - let us inspire you...

Crispy Miso Marinated Shiitake Bao Bun

The flavours going on in this bao bun are extraordinary. It has everything that a good bao bun should have - a deeply savoury, umami rich centrepiece, sharp pickles for good contrast, a creamy hot mayo, salty sweet roasted peanuts and fragrant herbs all wrapped up in a soft, fluffy warm bun.....I could live on these!

Easy Italian Lunch Main Course

Bucatini all'Amatriciana

Providing a recipe for one of the classic Roman pasta dishes is always fraught with danger...a) because I don't come from Rome and b) I remember cooking for my wife's Great Aunt, who lived in Naples and was always quick to point out when I'd got something wrong! I love the simplicity of this dish and I want to share it, so here goes...

Easy Japanese Main Course

Japanese Gyudon - Beef Rice Bowl

The essence of the dish is extremely thinly sliced strips of beef that are simmered in a flavourful broth, served over rice and topped with pickled ginger, spring onions, shichimi togarashi and often a soft cooked egg. It's utterly delicious and super simple to make.The bonus is that once sliced, a single 8oz steak is enough for two people.