/ Modified mar 30, 2018 12:34 p.m.

Mojo Verde Chicken

Grill Mojo Verde Chicken for a refreshing warm weather meal.

PBS Food

Grilling things outdoors is one good way to avoid creating unnecessary heat in the kitchen.


  • 1.6 ounces (45 grams) cilantro
  • 0.6 ounces (16 grams or about 2 large cloves) garlic
  • 1-2 green chilies, to taste
  • 11/4 cup lime juice
  • 1/4 cup orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground coriander seed
  • 1/4 teaspoon black pepper
  • 1 pound skin-on chicken thighs

Yield: 2 servings


  1. I Roughly chop the cilantro, garlic and chilies, and put them in a blender with the lime juice, orange juice, olive oil, salt, ground coriander seed and black pepper. Blend until smooth.

  2. Marinate the chicken thighs in half the sauce for at least 8 hours, or preferably, overnight. Save the other half of the sauce to put on top of the chicken after it's cooked.

  3. You can then either grill, bake or fry the chicken. First, remove the chicken from the marinade and scrape off the excess marinade. You don't have to get it all off.

  4. If you choose to grill the chicken, use a medium hot grill as the sugar in the orange juice will cause the chicken to burn before it is cooked through if the grill is too hot. Grill the chicken skin-side down first, and then flip and grill the other side until the chicken registers 162 degrees F on an instant read thermometer.

  5. If you want to bake the chicken, put it on a wire rack with the skin facing up. Move the oven rack to the top position and preheat it to 350 degrees. Bake the chicken until it's almost done (reaches an internal temperature of 155), and then turn the oven onto broil. This will help to crisp the skin and give it a little char at the end.

Recipe Credit: Marc Matsumoto of Fresh Tastes. For additional tips and photos for this recipe visit PBS FOOD online.

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