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Mojo Criollo Chicken

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  • Carolina Q
    Carolina Q Posts: 14,831
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    ThrasherIII said:

    have you tried this with the skinless thighs?

    I haven't. Give it a shot, the flavor is delicious!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • ThrasherIII
    ThrasherIII Posts: 252
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    sense their is no bone and the thigh is more open to the marinate any where from 30 mins to 2 hours should be fine. will try this for sure
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  • Stormbringer
    Stormbringer Posts: 2,093
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    Colour me interested :).

    The only downside of visiting the USA and being out of wifi in Yellowstone was missing posts like this. Added to the list.
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.co.uk
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  • 1WVU
    1WVU Posts: 160
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    Carolina Q said:
    Several years ago, on @cookn biker's recommendation, I bought a bottle of Goya Mojo Criollo, marinated some chicken thighs in it for about 4-5 hours and then egged them at 400° raised direct with some cherry wood for smoke.They were delicious and looked pretty good too. The cherry gives GREAT color!


    I don't buy Goya any more because of the sodium, but today, I decided to mix up my own marinade and give it a whirl. It's been so long since I did the last batch, I don't really remember the taste, just that they were great! So are these. Mixed up the ingredients in my new Ninja Master Prep that I just bought due to @NecessaryIndulg recommendation. Thanks, Kristi! I didn't think to take a pic of the marinade, but it looked remarkably like Goya's version.

    Anyway, here's today's effort. A few thighs and a split breast thrown in for good measure...
    As I said, I don't really remember the last batch, but it could NOT have been any better than this! It was absolutely terrific! Served with sautéed asparagus and the last of the potato salad I made the other day.

    Marinade recipe for anyone interested:

    2/3 cup lemon juice
    1/3 cup orange juice
       OR use 1 cup Naranja Agria (sour orange) if you can find it (I didn't try, I just used standard lemon and orange juice.)
    10-12 garlic gloves
    1 tsp salt (I used less)
    1 tsp pepper
    1/4 cup olive oil

    Blend for 30 seconds and pour over chicken in zip bag. Marinate in fridge for 4-24 hours.

    Hope you try it. I don't think you'll be disappointed. Thanks for lookin'! 
    The Goyo is my go to for chicken and steak tacos, fajitas, etc.  it's ridiculously good
    Roanoke, VA
    Large BGE Owner
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  • Carolina Q
    Carolina Q Posts: 14,831
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    1WVU said:
    The Goyo is my go to for chicken and steak tacos, fajitas, etc.  it's ridiculously good
    For me, a home-brew for stuff like this is always preferable to a commercial mix. BTW, while I did use fresh squeezed lemon juice, the OJ was from a carton (not from concentrate though). Better with fresh squeezed OJ? Probably. Better still with sour oranges? Probably.

    Anyway, now you know how to make your own. Also ridiculously good. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,542
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    Q thanks for sharing... looks very tasty!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Theophan
    Theophan Posts: 2,654
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    That chicken looks killer!

    I've never tried this type of marinade, somehow hadn't appealed to me, but you've certainly gotten me interested.  There's a Latin market near me -- I've seen the bottled product, never saw the bitter oranges themselves but I wasn't looking for them, either.  I can't believe they don't have them.  They have produce I've never seen or heard of and have no idea what to do with it or even what it is.  I bet they have those.  I'll have to give this a shot.

    Thanks for posting it!
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  • HurricaneEddie1
    HurricaneEddie1 Posts: 92
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    I have a sour orange tree in my mom's house (where i grew up).. great for marinades 
    Cooking on a LBGE and MM down in Miami, FL.
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  • CTMike
    CTMike Posts: 3,247
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    I have a bottle of Goya Mojo in my pantry that I used once, way too salty so there it sits. I will have to give it a try with your recipe, thanks. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • Carolina Q
    Carolina Q Posts: 14,831
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    CTMike said:
    I have a bottle of Goya Mojo in my pantry that I used once, way too salty so there it sits. I will have to give it a try with your recipe, thanks. 
    Hope you like it. WAY too much sodium in the Goya to suit my doc, not to mention my reconditioned taste buds, though I don't recall thinking so when I first used it. The recipe called for 1 tsp, I used 3/4 tsp and will probably use 1/2 tsp next time.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bjeans
    bjeans Posts: 191
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    Those look amazing, Michael. I'm saving your recipe. How do you reheat the thighs? I ate a couple leftover thighs from the cold for lunch and didn't like them much - too fatty, even though I had removed visible fat. I watched a video where the skin is removed, fat scraped off the skin and repositioned, but I don't think I'd go through that, may try it once if I can re-find the video.
    Ex LBGE owner and current BGE liker 
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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    Another must cook to add to the list.
    Large, small and mini now Egging in Rowlett Tx
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  • Carolina Q
    Carolina Q Posts: 14,831
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    bjeans said:
    Those look amazing, Michael. I'm saving your recipe. How do you reheat the thighs? I ate a couple leftover thighs from the cold for lunch and didn't like them much - too fatty, even though I had removed visible fat. I watched a video where the skin is removed, fat scraped off the skin and repositioned, but I don't think I'd go through that, may try it once if I can re-find the video.
    Thanks, Beth. I've never bothered with the fat scraping thing either. Probably not a bad idea though.

    I have been reheating in a toaster oven at 350°. Crisps up the skin nicely. I've also nuked 'em briefly and then hit 'em with a propane torch to crisp. Toaster oven is better, torch is quicker.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Carolina Q
    Carolina Q Posts: 14,831
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    Austin Egghead said:
    Another must cook to add to the list.
    Go for it, Joan. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • bjeans
    bjeans Posts: 191
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    Carolina Q said:
    bjeans said:
    Those look amazing, Michael. I'm saving your recipe. How do you reheat the thighs? I ate a couple leftover thighs from the cold for lunch and didn't like them much - too fatty, even though I had removed visible fat. I watched a video where the skin is removed, fat scraped off the skin and repositioned, but I don't think I'd go through that, may try it once if I can re-find the video.
    Thanks, Beth. I've never bothered with the fat scraping thing either. Probably not a bad idea though.

    I have been reheating in a toaster oven at 350°. Crisps up the skin nicely. I've also nuked 'em briefly and then hit 'em with a propane torch to crisp. Toaster oven is better, torch is quicker.
    Wonder if it would crisp up as well in a regular oven, no toaster oven. We have a "speedcook" function on our microwave that uses halogen/radiant heat with a microwave boost. I can make a large baked potato with crispy skin in 8 minutes, so might try that. Or there's always the heavy duty heat gun. Hah.
    Ex LBGE owner and current BGE liker 
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