Marinated Grilled Chickenwith Mojo Rojo Sauce

In a bowl, combine yogurt, olive oil, lemon zest, minced garlic, honey, smoked paprika, oregano, cumin, salt, and lemon juice to make the chicken marinade.

Place the whole chicken (or raw chicken pieces such as breasts and wings) in a large container, pour the marinade over it, cover, and refrigerate for at least 3 hours, preferably overnight.

Char the red bell peppers over hot coals until the skins are blackened and blistered; remove the skins and set aside.

Blend the charred peppers with chilies, minced garlic, almonds, paprika, cumin, red wine vinegar, lemon juice, and olive oil until smooth to create the mojo rojo sauce.

Pour the blended sauce into a bowl.

Preheat a grill to low heat.

Remove the chicken from the refrigerator, pat dry, and grill the breast pieces for about 10 minutes until cooked through, then remove to rest.

Continue grilling the legs for an additional 20 minutes until fully cooked.

Squeeze fresh lemon juice over the grilled chicken.

Spoon the orange (mojo rojo) sauce over the chicken.

Sprinkle salt over the finished dish.

Plate the grilled chicken and drizzle with any remaining mojo rojo sauce before serving.