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    Chicken in Mojo De Ajo marinade

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    Chicken in Mojo De Ajo marinade

    This marinade can be made well in advance and kept, covered, in the fridge. It is also delicious brushed onto veg as they grill. Serve with tortillas and salsas.

    • Preparation time: 20 minutes, plus marinating
    • Cooking time: 50 minutes
    • Total time: 70 minutes, plus marinating time 60 minutes 10 minutes

    Serves: 12


    • 2 Limes, juice
    • 2 tbsp Chopped coriander
    • 12 Chicken breasts, skin on
    • 6-8 Red thai chillies, deseeded and chopped
    • 2 tbsp Chipotle chilli paste
    • 200ml Olive oil
    • 200ml Vegetable oil
    • 20 Garlic cloves, chopped
    • 1½ tsp Sea salt


    1. Whiz the chillies and chilli paste in a blender, until smooth.
    2. Warm the oils in a large saucepan. Add the chopped garlic and blended chillies; cook on a low simmer for 40 minutes, until the garlic is soft and caramelised, but not browned. Leave to cool.
    3. Add the salt, lime juice and chopped coriander. Marinate the chicken in this mixture for about 6 hours.
    4. Light the barbecue to get a good heat. Cook the drained chicken over the hot barbecue or in a hot griddle pan for about 4 minutes on each side, basting with the marinade as you cook. Slice before serving.

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