Have the secret Latin American chicken marinade?!?

KiterTodd · May 2016

No matter where I am in the world, parks near my house or parks on vacation in exotic locations, the Latino or Caribbean locals are usually grilling chicken for their large weekend family gatherings. And it always smells awesome!

It smells unlike any chicken I cook, but always smells similar.

Is there a stock Mojo marinade or Adobo spice used? I've talked in the past here about Peruvian chicken (also excellent) but that is more of an herb rub and is different.

Curious what you have going with your Latin influenced family or friends.

Jameson19 · May 2016

Allegedly for all the following, except for the wife part:

A friend of a friend got this Jamacian Jerk dry rub recipe from an actual Jamacian woman cooking in Florida. The story is vague, but the flavor is not. This is my go to rub for chicken, pork and fish. I've also tried it on tri tip, which is excellent. In fact, there's nothing it doesn't taste great with. I've even put it in a beer, but that's a whole other story....

My my wife is from Honduras, the coastal tropical parts, and she loves the flavor. That's all Carribean down there, so I think there might be some authenticity to the spice blend.

Jameson19 · May 2016

Allegedly for all the following, except for the wife part:

A friend of a friend got this Jamacian Jerk dry rub recipe from an actual Jamacian woman cooking in Florida. The story is vague, but the flavor is not. This is my go to rub for chicken, pork and fish. I've also tried it on tri tip, which is excellent. In fact, there's nothing it doesn't taste great with. I've even put it in a beer, but that's a whole other story....

My my wife is from Honduras, the coastal tropical parts, and she loves the flavor. That's all Carribean down there, so I think there might be some authenticity to the spice blend.

KiterTodd · May 2016

Thanks for that @Jameson19 , I'll mix up a batch and add that to the cabinet.

I was thinking about the smell more after I posted it...I think part of the common smell is chicken fat grilling over charcoal. BUT, there is something else going on in there with spices or marinade. I asked a Latin cook at work one time and it seems he just puts fruit juice and Goya Sazon (heavy in MSG) on everything.

The Cen-Tex Smoker · May 2016

Jameson19 · May 2016

No idea on the fruit juice marinade. The acid will start cooking it, so I save my lime squeezes for the finish.

KiterTodd · May 2016

@The Cen-Tex Smoker , have you used that Goya Mojo? I'll certainly give it a try.

NonaScott · May 2016

KiterTodd said:

@The Cen-Tex Smoker , have you used that Goya Mojo? I'll certainly give it a try.

I have used it numerous times. It is good but I prefer the Publix brand as it is thicker and a little les sour.

The Cen-Tex Smoker · May 2016

KiterTodd said:

@The Cen-Tex Smoker , have you used that Goya Mojo? I'll certainly give it a try.

I have. It's good. I make my own citrus achiote marinade now but I used to use this one quite a bit.

The Cen-Tex Smoker · May 2016

Here is the one I make now. Little more work but I really like it.

http://eggheadforum.com/discussion/1188884/achiote-citrus-marinated-chicken-with-tomatillo-salsa

KiterTodd · June 2016

The Cen-Tex Smoker said:

KiterTodd said:

@The Cen-Tex Smoker , have you used that Goya Mojo? I'll certainly give it a try.

I have. It's good...

Used it tonight! I wanted a quick simple dinner so I bought a cut up whole chicken and a bottle of that Goya Mojo. Only had time to marinade it for an hour.

Chicken was very good and it did have that Latin American BBQ smell when it was cooking! I think it needs to marinate longer (But I basted it a couple times) and I wish it was a little thicker. I was pleasantly surprised by the results, though.

Cooked the whole bird with a temp loosely at 350, indirect, for an hour. The small pieces were done after 40 minutes or so.

On the grill after marinading an hour...

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After 35 minutes (temps had rolled up to 375). I flipped them after this picture.

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I forgot to get a finish picture, so I snapped this pic at the table after half of it had been eaten....

Image: http://media.fotki.com/1_p,rtwsrsrrrwsbwrgxrgkfqwtgrqbd,vi/bskdqqwdgxbrqggwgwsxrwkqwktqs/1/666681/13124706/FullSizeRender1-vi.jpg

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It was moist, flavorful, and SWMBO'd gave it a thumbs up.

And that's with me overcooking the breasts a bit. I pulled them in the 170s instead of at 165.

Anyway, I'd make it again. Will also have to look up some Mojo Criollo recipes of my own as I am afraid to read the ingredients on this Goya bottle. I don't think the Latinos are really health conscious.

The leftovers are getting pulled for what I expect to be a great chicken salad.

NonaScott · June 2016

One thing I do to thicken a little is to mix half mojo and half Italian dressing and throw in an envelope of sazon with saffron seasoning. Turns the marinade orange and gives a great color to the chicken

KiterTodd · June 2016

NonaScott said:

One thing I do to thicken a little is to mix half mojo and half Italian dressing and throw in an envelope of sazon with saffron seasoning. Turns the marinade orange and gives a great color to the chicken

Great tip, thanks! I'll try that next time.

Lawry's also had a Mojo Criollo in Harris Teeter which looked a lot thicker. But I wanted to start with the Goya. That's what the people reach for!

Have the secret Latin American chicken marinade?!?

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