Bon Appetit/July 2002

Grilled Chicken and Vegetables with Mojo Sauce
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
16 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 cups olive oil 2-3/4 cups fresh lime juice (from about 36 large limes) 2 cups orange juice
1-1/2 cups chopped fresh cilantro 36 garlic cloves, thinly sliced 3 tablespoons grated orange peel
3 tablespoons dried oregano 2 tablespoons ground cumin 1 tablespoon salt
1 tablespoon coarsely ground black pepper 32 chicken pieces with skin and bone (such as breast halves, thighs, and drumsticks) 4 large zucchini, cut on diagonal into 1-inch-thick slices
4 large yellow crookneck squash, cut on diagonal into 1-inch-thick slices 4 large red bell peppers, seeded, cut into 6 wedges 4 large yellow bell peppers, seeded, cut into 6 wedges
4 large green bell peppers, seeded, cut into 6 wedges lime wedges



1 Combine first 10 ingredients in large bowl; whisk to blend well.
2 Divide chicken among 4 heavy-duty resealable plastic bags. Divide vegetables among 4 heavy-duty resealable plastic bags. Reserve 2 cups mojo to pass as sauce; cover and chill. Divide remaining mojo among bags of chicken and vegetables. Seal bags. Refrigerate chicken and vegetables at least 6 hours and up to 1 day, turning bags occasionally.
3 Prepare barbecue (medium-high heat). Working in batches if necessary, transfer chicken from marinade to barbecue. Grill until cooked through, turning often, about 20 minutes. Transfer to platter. Transfer vegetables from marinade to barbecue. Grill until slightly charred and just tender, turning often, about 10 minutes. Transfer to platter. Serve with lime wedges and reserved mojo.

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