Tuesday, April 10, 2012

Mojo Marinated Chicken

Well, I finally found something from this book that is just ok. Actually that is unfair. It was good, it just didn't have the special flavor (most likely, lime) that my 2 favorite grilled chicken recipes Grilled Chipotle Marinated Chicken and Grilled Jalapeno Chicken have. Would I eat it every time served? Yes.

But I like the other 2 better.

Mojo Marinated Chicken

Weber's Real Grilling cookbook
Makes: Makes 4 servings

4 chicken breast halves (with bone and skin) 10 to 12-ounces each (we used chicken thighs)

1/2 cup fresh orange juice
2 tablespoons soy sauce
2 tablespoon fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon minced garlic
1/2 teaspoon Tabasco sauce
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To make marinade: in a medium bowl, whisk the marinade ingredients.

Place the chicken in a large, plastic resealable bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6-8 hours, turning occasionally.

Remove the chicken from the bag and reserve the marinade. Pour the marinade into a small saucepan, bring to a boil over high heat, and boil for 1 minute.

Grill, bone side down, over indirect medium heat until the juices run clear and the meat is no longer pink at the bone, 30-40 minutes. Baste once or twice with the boiled marinade. For crispier skin, grill the chicken skin side down, over direct medium heat during the last 5 minutes of grilling time. Brush with a little of the marinade just before serving.

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