Prep Time
10 Mins
Grill Time
1 Hour
Chill Time
8 Hours
Yield
Makes 6 servings

How to Make It

Step 1

Combine sauces in a large zip-top plastic freezer bag. Add chicken, turning to coat. Seal and chill 8 hours, turning occasionally.

Step 2

Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken breasts, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 170°.

Step 3

Grilled Chicken Thighs: Substitute 6 skin-on bone-in chicken thighs for chicken breasts. Arrange chicken thighs, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 180°.

Step 4

Direct Heat Cooking Times: To cook chicken breasts directly over heat, reduce heat to medium (350° to 400°), and grill, covered, turning every 7 minutes, for 28 minutes or until meat thermometer inserted into thickest portion registers 170°.

Step 5

Note: For testing purposes only, we used Goya Mojo Criollo Marinade.

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