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Combine all ingredients in a container with a tight-fitting lid. Shake to combine. Shake before using.
Place chicken into a large container. Combine lemon juice, garlic, olive oil, paprika, bay seasoning and salt and rub into chicken. Marinate chicken overnight.
Prepare a hot grill for direct and indirect cooking. Sear chicken halves on the direct side until slightly charred on both sides, brush with some mojo, then finish on indirect until an internal temperature of 165 degrees is achieved. Brush with more mojo if the chicken looks dry or anytime you turn. Let rest before serving carving into pieces.
Serve over Bibb lettuce with more mojo on and around.
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