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Great lime based chicken marinade

BluesnBBQ
BluesnBBQ Posts: 615
edited November -1 in EggHead Forum
I have to share this one I threw together last night. I was going a small (4.5 lbs) spatchcocked chicken, and I wanted to try something similar to a fajita marinade. I used the juice of one lime, olive oli (maybe 1-2 tlbs), lots of black pepper, couple of dashes of sea salt, fresh garlic (2-3 cloves) and about a tlbs of a hot sauce called Carribean Heat (it's a great, thick sauce I get at a local supermarket - Shopper's Food Warehouse). [p]I only marinaded the chicken for about an hour, but it was very flavorful. The fresh lime probably helped it really penetrate. I think next time I'll add a little cumin and maybe some chopped scallions. I might also try some other hot sauces (I have a habernero version of Car. Heat I think will work well). It was one of the best chickens I've ever cooked.[p]Have a great weekend everyone![p]-Steve
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Comments

  • Jethro
    Jethro Posts: 495
    BluesnBBQ,[p]My wife makes a marinade with calamansi (a small lemon or lime) soy sauce and garlic. She uses it on chicken parts; legs, thighs and wings. I agree with you I absolutely love this especially when she does wings. Her and her father often enjoy a good laugh at how many wings I eat.[p]I definately second your thoughts on the lime based chicken marinade.[p]Keep em Smokin,
    Jethro
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  • Wardster
    Wardster Posts: 1,006
    Jethro,
    I third it. Limes and Lemons make a great base for a marinade. Very tangy, but not overpowering.....
    Apollo Beach, FL
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  • Unknown
    Unknown
    BluesnBBQ,
    Did you use any wood chips or chunks? If so, what flavor? I've found that many wood smokes overpower the clean citrus flavor that we really enjoy. I have a cuban pork recipe that uses sour orange, oregano, salt and garlic; tried it on the egg with slight pecan smoke, and the spices were overpowered by the smoke.
    Thanks
    MaryA
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  • BluesnBBQ
    BluesnBBQ Posts: 615
    MaryA,[p]I used a handful of hickory chips. I started cooking at around 250, so I could get some smoke flavor (for about 15-20 mnutes), then kicked the temperature up to 300-350 for the rest of the cook. It had a nice smokey flavor that went well with the lime and peppers in the marinade.

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