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Help me get my Mojo on...

BigGreenDonBigGreenDon Posts: 166
edited 9:43PM in EggHead Forum
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.

Thanks,
Don
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Comments

  • Since you have never tried this marinade I would suggest patting it dry and cooking it without a rub. Otherwise, how will you know if you like this marinade or not? :unsure:
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  • Point taken!

    ...but this stuff sure smells good from the bottle...
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  • Richard FlRichard Fl Posts: 7,814
    I like mojo or at other times Italian salad dressing and when taken out of the bag drain some and throw on grill. Why waste the marinade? Depending on length of cook the rest of the marinade is a good basting mix, sometimes I will add BBQ sauce and marinade the birds.
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  • thirdeyethirdeye Posts: 7,428
    Richard, It's a good food safety practice to either reserve some marinade for using later, or if you want to re-use the used marinade, bring it to a rolling boil for 4 minutes before using it as a basting sauce or dipping sauce.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Richard FlRichard Fl Posts: 7,814
    You are right, I forgot that item. Thanks.
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  • FluffybFluffyb Posts: 1,815
    I just tried that marinade last weekend. Loved it, mine was Conchita brand, but it is the same basic stuff. I took the chicken out of the marinade and then put on some fresh ground lemon pepper. It was delicious!

    002-53.jpg

    003-52.jpg
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  • Carolina QCarolina Q Posts: 7,972
    Criollo is awesome stuff! I've never done a whole chicken, but I have done thighs and legs a time or two. I usually marinate for a few hours (though Molly tells me 24 would be better!) and then throw it on the egg. Raised direct @ about 400°. Salt & pepper, no rub.

    I usually use cherry wood for smoke. Tastes great. Doesn't look too shabby either...

    4101269668_d474558f9d_b.jpg
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • thirdeyethirdeye Posts: 7,428
    DSC05735JPGaaaa.jpg

    I just drain the bag and go to the cooker with the chicken. I haven't used the storebought mojo's that often but if they have a higher oil content, keep your eye on the skin. When I do breasts, I often remove the skin.

    DSC05758JPGaaa.jpg

    DSC05772JPGaaa.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • thirdeyethirdeye Posts: 7,428
    nm
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    ·
  • When I was working on mojo pork, I tried that mojo sauce and really didn't care for the flavor. If I were going to try some mojo chicken, I think I'd try the same recipe I used for the pork:

    Mojo Pork

    mojosmall.jpg
    The Naked Whiz
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