Never tried it before, but got a bottle of the Goya Mojo Criollo and have a whole chick cut in half marinating in it now.
Usually, I'm a "apply rub and let the chicken sit a while until the fire is ready" kind of guy, but in this case I'm wondering if putting rub on this chicken would be a wise move. The tastes of the rub and marinade might be at odds with one another.
I'm looking for advice from others who have used this or similar marinades. Should I just take the chicken our of the zip lock and throw it on the grill? Should I pat it dry? Apply rub? If I don't pat dry, will the acidity of the marinade help or hurt me from getting crispy skin?
Whaddayathink? I've got almost 4 hours to figure out what to do.