Red Chile Garlic Mojo
Ingredients
- 8 dried New Mexico or guajillo peppers stems and seeds removed
- Juice of 4 oranges
- Juice of 4 limes
- 2 heads of garlic peeled and minced
- 2 to 3 chipotles in adobo
- 1/2 cup cilantro chopped
- 2 tablespoons Mexican oregano
- 2 tablespoons ground cumin
- 1 1/2 tablespoons smoked paprika
- 1/2 tablespoon pepper
- 3/4 cup oil
- Salt to taste
- 12 chicken thighs, bone on, skin on 4 pounds
- oil for grill grates
Instructions
- Combine all of the ingredients for the marinade, minus the dried chiles. Add the dried chiles to a pot of boiling water, reduce heat and continue cooking for 10 to 12 minutes. Transfer peppers to the blender along with 1 cup of water. Blend until smooth, strain out the pulp and add it to the mojo marinade. Taste for salt and pour over the chicken thighs and marinate overnight.
- Prepare outdoor charcoal or gas grill for indirect heat. Remove chicken from marinade about 40 minutes before you are ready to grill, shaking off excess liquid. Transfer leftover marinade to a sauce pan and heat to a low simmer.
- Brush the grates of grill with oil. Place the chicken thighs directly above the coals, skin side down, and sear on high heat for a few minutes. Transfer to indirect heat side of grill and continue cooking for about 2 hours or until temp. reaches 165 -175 degrees. Baste with cooked mojo sauce about every 30 minutes. Remove from heat and let rest. Yields 6 to 8 servings.
Notes
Instructions for Cooking Red Chile Mojo in the Oven. .
Follow directions as posted. Preheat your oven at 450 degrees F. Place the chicken in a large baking pan, skin side down. Bake for 20 minutes. Remove chicken from oven and flip skin side up. To the bottom of baking pan, pour in 1 1/2 cups of chicken broth. Return chicken to oven and continue roasting for 30 -35 minutes. Place under broiler to brown the skin a little more, if desired.