Mojo Marinated Chicken Grilled Under a Brick

1 cup orange juice

½ cup olive oil

Juice and zest of 1 lime

1 tablespoon cumin seeds, crushed

2 teaspoons dried oregano

1 teaspoon salt

Ground black pepper, to taste

6 cloves garlic, coarsely chopped

1 whole chicken, 3½-4 pounds

In a large baking dish, whisk together the orange juice, olive oil, lime juice and zest, cumin seeds, oregano, salt, pepper and garlic.

With the breast side down, use sturdy kitchen shears to cut along one side of the chicken's back bone down the entire length. Cut down the other side of the back bone and remove it. Turn the chicken breast side up; open the chicken out on a work surface and use the palm of your hand to flatten it.

Place the flattened chicken in the baking dish with the marinade and turn to coat. Cover and refrigerate for at least 1 hour or up to 6 hours.

Wrap 2 bricks in 2 layers of heavy duty foil and place on the grill grates. Heat the grill on high. When ready to cook, turn off the middle burner and reduce the sides to medium-high (375 degrees to 400 degrees).

Remove the chicken from the marinade and blot off the excess with a paper towel.

Lightly oil the grill grates. Place the chicken on the center of the grill, skin-side down. Using sturdy tongs or oven mitts, place the bricks on top of the chicken. Close the cover and grill for 10-15 minutes, or until the skin is well browned.

Remove the bricks and, using tongs and a spatula, turn the chicken over. Place the bricks back on the chicken, close the cover and grill until the chicken reaches an internal temperature of 165 degrees, about 10 to 15 minutes more.

Transfer the chicken to a cutting board, cover with foil and let rest for 10 minutes. Cut into quarters to serve.

Serves four.

Nutrition values per serving: 314 calories, 13 g fat (3 g saturated), 5 g carbohydrates, 1 g fiber, 42 g protein, 133 mg cholesterol, 441 mg sodium.

Associated Press