Mojo-Marinated Chicken

1. 1

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

2. 2

   Light one side of grill, heating to high heat (400u00b0 to 500u00b0); 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 170u00b0.

3. 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 180u00b0.

4. 4

   Direct Heat Cooking Times: To cook chicken breasts directly over heat, reduce heat to medium (350u00b0 to 400u00b0), and grill, covered, turning every 7 minutes, for 28 minutes or until meat thermometer inserted into thickest portion registers 170u00b0.

5. 5

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

* Per serving · 4 servings · Values may vary.