Recipe

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• 1 (24-oz) bottle mojo criollo spanish marinating sauce
• 1 (19-oz) can mild enchilada sauce
• 6 bone-in, skin-on chicken breasts
• garnishes: fresh parsley sprigs, orange slices

• 1 Combine sauces in a large zip-top plastic freezer bag. Add chicken, turning to coat. Seal and chill 8 hours, turning occasionally.
• 2 Light one side of grill, heating to high heat (400° to 500°); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken breasts, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 170°.
• 3 Grilled Chicken Thighs: Substitute 6 skin-on bone-in chicken thighs for chicken breasts. Arrange chicken thighs, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour or until meat thermometer inserted into thickest portion registers 180°.
• 4 Direct Heat Cooking Times: To cook chicken breasts directly over heat, reduce heat to medium (350° to 400°), and grill, covered, turning every 7 minutes, for 28 minutes or until meat thermometer inserted into thickest portion registers 170°.
• 5 Note: For testing purposes only, we used Goya Mojo Criollo Marinade.