Ron G.
TVWBB Wizard
Wanted to make chicken marinated in Mojo Criollo (Cuban / Mexican style). Couldn't find the bottled stuff in my part of town, so opted to look some up & mixed / matched from a couple of different recipes.
Give this one a whirl:
4 Cups Orange Juice (I used simply Orange)
1/2 Cup Lime Juice
1/2 Cup Lemon Juice
3 Tbsp Salt
1 head / medium bulb of Garlic
About 8 large sprigs fresh Oregano
About 1 small bunch Cilantro
2 medium onions
Yield - enough to marinate (3) chickens, halved [6 halves]
Dump juices into a pitcher with a screw-on top.
Chop onions & add to juice
Finely mince Oregano & Cilantro - add to juice
Peel Garlic Cloves & run through a Garlic Press on a plate - add salt to garlic & "grind" it together, to make a paste - let this sit for about 1/2 to 1 hour & dump into juice.
Shake it up & Let it sit overnight before using.
I divided it into thirds, and placed two chicken halves into a gallon ziplock - then added the Mojo, (shake it up between pours) plus a little tap water. Squeeze-out air & seal bags.
Marinate for about 8-12 hours, then toss chicken on smoker with a little salt & pepper.
Put on WSM for about 3 hours, with vents wide open & full water pan.
Turn skin-side down for about last 1/2 hour.
Enjoy!
Give this one a whirl:
4 Cups Orange Juice (I used simply Orange)
1/2 Cup Lime Juice
1/2 Cup Lemon Juice
3 Tbsp Salt
1 head / medium bulb of Garlic
About 8 large sprigs fresh Oregano
About 1 small bunch Cilantro
2 medium onions
Yield - enough to marinate (3) chickens, halved [6 halves]
Dump juices into a pitcher with a screw-on top.
Chop onions & add to juice
Finely mince Oregano & Cilantro - add to juice
Peel Garlic Cloves & run through a Garlic Press on a plate - add salt to garlic & "grind" it together, to make a paste - let this sit for about 1/2 to 1 hour & dump into juice.
Shake it up & Let it sit overnight before using.
I divided it into thirds, and placed two chicken halves into a gallon ziplock - then added the Mojo, (shake it up between pours) plus a little tap water. Squeeze-out air & seal bags.
Marinate for about 8-12 hours, then toss chicken on smoker with a little salt & pepper.
Put on WSM for about 3 hours, with vents wide open & full water pan.
Turn skin-side down for about last 1/2 hour.
Enjoy!