Whole grilled organic chicken with Mojo Rojo

SERVES 4

INGREDIENTS

• 1 whole organic chicken (spatchcocked, de-boned)

• 4 tbsp Mojo Rojo 

• 1 tbsp Extra Virgin olive oil 

• 1 tsp sea salt  

  MOJO ROJO (CHICKEN MARINADE)

• 2 Romero peppers 

• 2 cloves fresh garlic 

• 1 tsp ground Cumin 

• 1 tsp rose water

• 1 ½ tbsp sticky Balsamic Vinegar 

• ½ cup Extra Virgin olive oil 

• 2 long red chili (deseeded)  

• 1 tsp sea salt 

METHOD

1. Char peppers on open flame, peel and deseed

2. Place all ingredients except for olive oil in food processor and blend until perfectly smooth

3. Slowly emulsify with Extra Virgin olive oil

4. Season with sea salt

5. Reserve for later use

6. Spatchcock the chicken and marinate in Mojo Rojo (ideally for 24 hours).

7. Evenly coat spatchcock in olive oil and sea salt, then grill on Robarta/Charcoal grill until completely cooked through, allow to rest before carving and serving