Grilled MOJO Chicken Sub with MOJO Cherry Mostarda and MOJO Tarragon Mascarpone Cheese Spread

Prep Time:

Cook Time:


3-6 Servings



About the Recipe


MOJO Chicken:

  • 2-3 large skinless chicken, about 1.5 pounds

  • 3/4 cups La Lechonera Natural Mojo All Purpose Marinade, plus 1 tablespoon for butter

  • 1 teaspoon hot smoked paprika

  • 1 tablespoon garlic olive oil

  • 2 tablespoons butter

  • 1 tablespoon minced fresh tarragon

  • 1/2 teaspoon kosher salt or to taste

MOJO Tarragon Mascarpone Cheese:

  • 1/2 cup loosely packed fresh tarragon

  • 1/2 cup loosely packed basil

  • 1/4 cup loosely packed parsley

  • 1 garlic clove

  • 2 green onions

  • 2 tablespoons La Lechonera Natural Mojo All Purpose Marinade

  • 4 ounces mascarpone cheese

  • 2 ounces goat cheese

  • 1/4 teaspoon kosher salt

MOJO Cherry Mostarda:

  • 1/4 cup La Lechonera Natural Mojo All Purpose Marinade

  • 3/4 cup dark brown sugar

  • 2 tablespoons Pinot Noir

  • 2 tablespoons Balsamic glaze

  • 2 tablespoons whole grain mustard

  • 1 tablespoon Dijon mustard

  • 1/4 teaspoon red pepper flakes

  • 2 cups pitted fresh cherries, finely minced in mini food processor

  • 1/4 teaspoon kosher salt or to taste

Finishing Touches:

  • 3 large sub or sandwich rolls

  • 2 tablespoons garlic olive oil for bread rolls

  • 2 cups of arugula

  • 1 tablespoon La Lechonera Natural Mojo All Purpose Marinade

  • 1/2 tablespoon garlic olive oil


To make MOJO Chicken

  1. Sous Vide Method: Place 3/4 cup marinade in a vacuum pack bag or resealable bag. Remove air. If using a resealable bag place the chicken filled bag into another resealable bag and remove air. Set water bath for 155F for 1.5 hours. If preparing chicken in a conventional way, marinade the chicken in a small non-reactive dish with Mojo marinade covering the top, about 1 cup. Cover and refrigerate overnight. Note: Pound the thickest end of the chicken with a mallet for even cooking. Drain chicken, and discard marinade.

  2. In a small saucepan add 1 tablespoon marinade, paprika, olive oil, butter, tarragon, and salt; heat until butter has melted. If cooking chicken conventionally, divide butter into 2 small bowls. One for basting raw chicken and one for pouring on sliced cooked chicken.

  3. Preheat gas grill to medium-high heat or 375-400° F. Lightly grease grill surface with cooking oil and brush chicken with tarragon butter. Close lid and cook sous chicken for just 3 minutes on each side, or until chicken has reached 165°F internal temperature. Grill conventional chicken for 8-9 minutes. Rotate chicken, close lid, reduce heat to medium and cook 7-10 minutes more, or until internal temperature reaches 165° F. Let rest 10 minutes before slicing. Lightly salt and pour tarragon butter over chicken before serving.

To make MOJO Tarragon Mascarpone Cheese

  1. In the bowl of a food processor, combine tarragon, basil, parsley, garlic, and green onion; pulse to finely mince. Add marinade, mascarpone, goat cheese, and pulse until creamy smooth. Cover and refrigerate until 20 minutes before serving.

  2. To make MOHO Cherry Mostarda: In a medium sauce pan, combine marinade, brown sugar, wine, balsamic glaze, whole grain mustard, Dijon mustard, red pepper flakes, cherries, and salt. Bring to a boil over high heat, stirring frequently cook for 15 minutes. Cool slightly before spreading on sandwich or serve cold. Mostarda can be made 3 days ahead and store in refrigerator.

To assemble

  1. Slice an 1-inch oval on top of roll and pull out some of the inside bread on each roll. 

  2. Brush garlic olive oil on the inside cavity and outside of roll. Salt the roll lightly, if needed. 

  3. Toast under broiler or outdoor grill until toasty, about 3 minutes. 

  4. Spread a generous amount of MOJO Tarragon Mascarpone Cheese Spread in the inside of each roll. 

  5. Toss 2 cups of arugula with 1 tablespoon La Lechonera Natural Mojo Marinade plus ½ tablespoon garlic olive oil. Divide on the dressed arugula between all three rolls. 

  6. Place plenty of Grilled MOJO Chicken on top of arugula and gently push down. 

  7. Top with Mojo Cherry Mostarda and garnish with fresh tarragon sprigs.