Marinated Grilled Chicken with Mojo Rojo

Ingredients

• 11 unit whole chicken(1800g)
• 2200 g Greek yogurt(200g)
• 33 tbsp olive oil(44.4g)
• 46 cloves garlic(24g)
• 52 whole lemon(260g)
• 62 tsp paprika(8g)
• 72 tsp cumin(4g)
• 82 tsp oregano(2g)
• 92 tbsp honey(42g)
• 102 tsp fine salt(12g)
• 111 tsp black pepper(2g)
• 124 units red pepper (charred sweet peppers)(320g)
• 134 units red chillies(64g)
• 145 cloves garlic(20g)
• 152 tsp smoked paprika(4g)
• 162 tsp cumin(4g)
• 172 tbsp red wine vinegar(30g)
• 1875 g almonds(75g)
• 19120 ml olive oil(120g)
• 201 tsp salt(6g)
• 21120 ml lemon juice(120g)
• 220 ml water

Instructions

1. 1Break down the whole chicken into breasts, legs, and wings; save the carcass for stock.
2. 2Prepare marinade by mixing 200 g Greek yogurt, 3 tbsp olive oil, 6 grated garlic cloves, zest and juice of 2 lemons, 2 tsp paprika, 2 tsp cumin, 2 tsp oregano, 2 tbsp honey, 2 tsp salt, and 1 tsp black pepper.
3. 3Coat the chicken thoroughly with marinade and marinate for at least 3 hours, ideally overnight.
4. 4For mojo rojo, char 4 long sweet red peppers over high heat until blackened, then peel skins.
5. 5Blend charred peppers with 4 red chillies, 5 garlic cloves, 2 tsp smoked paprika, 2 tsp cumin, 2 tbsp red wine vinegar, 75 g almonds, 120 ml olive oil, and 1 tsp salt until smooth.
6. 6Build a bed of charcoal and cook at relatively low heat; breast meat about 10 minutes, legs 20–30 minutes, turning until cooked through.
7. 7Burn a couple of lemon halves alongside.
8. 8To serve, spread mojo rojo on a plate, top with chicken, finish with fresh coriander, sliced chilli, and burnt lemon.