The chicken itself is loaded with zingy flavour, while the sauce hits with a spicy kick to layer in flavour.
Serves 4
Ingredients
For the marinated chicken:
1 cup freshly squeezed orange juice
Juice of 3 lemons (about 150ml)
Juice of 2 limes (optional)
3 Tbsp Worcestershire sauce
2 tsp cumin seeds, toasted
20g coriander, chopped + extra for serving
4 cloves garlic, finely chopped
4 chicken thighs
4 chicken drumsticks
½ Tbsp ground cumin
2 Thai green chillies
For the mojo sauce:
1 large green bell pepper
¼ cup chopped fresh coriander
2 cloves garlic, finely chopped
½ tsp salt
1 Tbsp white wine vinegar
2 Tbsp olive oil
Method
- Combine the ingredients for the marinated chicken in a deep dish or resealable bag. Seal and leave to marinate for up to 3 hours (or at least an hour).
- An hour before braaiing, remove chicken from the fridge to allow it to come up to room temperature.
- For the sauce, char green peppers over a very hot braai as the flames start to die down (or over an open gas hob flame) until blackened all over. Cool peppers, core and discard seeds, then cut into chunks.
- Blitz pepper chunks and remaining ingredients together in a jug blender at a medium speed or use a stick blender to create a smooth sauce. Season to taste.
- Prepare medium-hot coals. Place chicken pieces on a braai grid and braai for about 15-18 minutes, or until cooked through, turning regularly.
- Serve chicken hot off the braai with mojo sauce on the side, garnished with coriander.
Recipe & styling: Liezl Vermeulen
Photography: Zhann Solomons
