Mojo-Marinated Grilled Chicken Recipe


After my most lovely and thoughtful wife bestowed the Weber rotisserie attachment to me over the holidays, I set out on a quest to duplicate a chicken at a local Latin joint I just can't seem to get enough of. Being a novice in this cuisine, my first attempts at finding an appropriate recipe led me to a Peruvian rotisserie chicken instead, which was fine and dandy, but not what this rotisserie was ultimately destined for. With a few months time, a little research, and a lot more cooking and tasting, I've finally come to the answer of what makes that chicken so great—something that would probably have been blatantly obvious to anyone more experienced in this realm—it's doused in mojo sauce!

I knew there was a strong acidity to those lovely birds, and mojo sauce is built on a base of sour oranges. My hood not being the largest supplier of this breed of orange (I couldn't find a one), I instead went with a mixture of regular orange juice, lemon, and lime which was combined with oil, garlic, oregano, and cumin to form the marinade. This was then dumped over a chicken and let marinate for about 4 hours before being set on the rotisserie to cook, where the bird was basted every so often with a little more of the sauce.

What came off the rotisserie an hour and half later was a sight for sore eyes. Beautifully brown, the skin was crammed with citrus flavor that matched, if not out did, what I enjoy during so many lunches, and the chicken was as juicy as can be. Finally putting my first rotisserie challenge to rest, I'm ready to open the full possibilities of the device, leaving the question, "What's next?"

Recipe Facts

Prep: 40 mins
Cook: 105 mins
Marinating Time: 2 hrs
Total: 4 hrs 25 mins
Serves: 4 servings

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  • 1/2 cup olive oil

  • 1/2 cup orange juice

  • 1/4 cup lime juice

  • 1/4 cup lemon juice

  • 8 clove garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon cumin

  • Kosher salt and freshly ground black pepper to taste

  • 1 (3 to 4 pound) roasting chicken


  1. To make the mojo sauce, whisk together the olive oil, orange juice, lime juice, lemon juice, garlic, oregano, cumin, salt, and pepper in a medium bowl. Set aside.

  2. Wash the chicken inside and out and remove any excess fat. Place in a large Ziploc bag and pour in about 2/3 of the mojo sauce, reserving the rest. Seal the bag and toss to evenly distribute the marinade, then open and reseal the bag, removing as much air as possible. Let marinate in the refrigerator for 2 to 6 hours.

  3. Remove the chicken from the refrigerator and let come to room temperature while you prepare the grill. Light a chimney 3/4 full of charcoal. When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Place chicken on the rotisserie and cook at 300 degrees until an instant read thermometer registers 165 degrees in the thickest part of the breast, about 1 1/2 hours. Baste the chicken every 20-30 minutes with the reserved mojo sauce while cooking. Remove the chicken from the rotisserie and let rest for 15 minutes, carve and serve.

Special Equipment

Grill with a rotisserie attachement

Nutrition Facts (per serving)
501 Calories
34g Fat
4g Carbs
42g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 501
% Daily Value*
Total Fat 34g 44%
Saturated Fat 8g 38%
Cholesterol 135mg 45%
Sodium 758mg 33%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 42g
Vitamin C 12mg 60%
Calcium 38mg 3%
Iron 2mg 13%
Potassium 408mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)