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Sweet Latina Chicken Thighs

Smokin' Todd
Smokin' Todd Posts: 1,104
edited November -0001 in EggHead Forum
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<p />For those who liked the sazon ribs here is a good recipe for thighs that I just developed on this Father's Day. My 1st attempt in adding the foil stage for some sweetness along with that spanish taste that I like.
1st I marinaded them for 24 hours using 1 bottle(24 fl ozs)Goya Mojo Criollo(orange and lemon juice based) and added worcestershire, apple cider vinegar, evoo, and a packet of sazon.
For the simple rub: turbinado sugar,salt, black pepper, Adobo, and Sazon - there are different kinds of Sazon but it's important to use "Con culantro Y achiote" sazon
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Simple platesetter indirect setup with drip pan and some apple juice. Brushed a little marinade on before the lid closed.
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After an hr @ 270 time to foil with a brushing of the marinade,brown sugar, honey, and a little apple juice
170062219_622be0c27e.jpg?v=0>30 minutes later time to finish 'em off as the internal temp read a little above 160. I added a packet of Sazon and some adobe in the sauce along with brushing it again with the marinade. Dome temp to finish is around 310 for about 30 minutes.
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FInshed product. Internal temp 170.Sweet and spanishy. Just the way I thought it would come out. Highly recommended. Total time 2 hrs.
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