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I need a good marinade for chicken.

post #1 of 13
Thread Starter 

I'm following the book Low & Slow to learn about using my WSM.  The author recommends using Mojo Criollo to marinate the chicken for the first lesson.  I'm not having any luck finding any in the Des Moines area so I'm thinking of using any good marinade.

 

Any suggestions for a good chicken marinade?

post #2 of 13

go with Stubbs or any citrus marinade(thinner the better imo). you can always add some orange juice to it yourself. if you don't feel like making your own marinade a quick way is to buy a bottle(as much natural stuff as can be) then add your own touches.

 

 

post #3 of 13

I always marinade my chicken in Italian dressing and add any seasonings that you may want. It comes out so nice and juicy.

post #4 of 13

I don't really use a marinade on chicken-I brine it and then smoke. Hopefully someone will come along with something for you.

You can look here: http://www.smokingmeatforums.com/search.php?search=chicken+marinade

I used this for my Thanksgiving turkey

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry

post #5 of 13

I have used many of the store bought marinades. Just go brows the isle that has them in your store and pick 1 that you think you'll like.

post #6 of 13
Quote:
Originally Posted by DanielS View Post

I'm following the book Low & Slow to learn about using my WSM.  The author recommends using Mojo Criollo to marinate the chicken for the first lesson.  I'm not having any luck finding any in the Des Moines area so I'm thinking of using any good marinade.

 

Any suggestions for a good chicken marinade?



GOYA makes a good Mojo Criollo. I've used it many times.

 

post #7 of 13

Here is a Mojo Crillo recipe for pork that looks like it would work for you chicken. It is mostly citrus so I would not go more than 12 hours in the marinade as it may make the chicken a little mushy as the acid will start to "cook" the chicken 

post #8 of 13

Our go to marinade is 4 cu water, 1/8 cu salt, 1/4 cu sugar, 1/4 cu Montreal Chicken seasoning.

post #9 of 13
post #10 of 13
Thread Starter 

Geez!  The manager at the store down the street checked on the computer and told me Wednesday morning they didn't have Mojo Criollo and that he would check to see if he could get some for me.  Thursday after work me and the Mrs. stopped at the same store to get a couple items and there were 4 bottles of Mojo Criollo sitting on the shelf.  I bought 3 bottles.  That should do it.

 

Thanks for the replies everyone.

post #11 of 13
Quote:
Originally Posted by realtorterry View Post

this one never misses

 

http://www.smokingmeatforums.com/a/tips-slaughterhouse-recipes-for-poultry



+1  Tips brine makes really good poultry!

post #12 of 13
Quote:
Originally Posted by DanielS View Post

I'm following the book Low & Slow to learn about using my WSM.  The author recommends using Mojo Criollo to marinate the chicken for the first lesson.  I'm not having any luck finding any in the Des Moines area so I'm thinking of using any good marinade.

 

Any suggestions for a good chicken marinade?



 No mexicans in your area??   I use to have to look in the Tienda's for some Mojo, but also had to ship some out to the west Coast for Oaky Dave.  Do you have Wal-marts? I've seen it there in the Ethnic isle.  Or in a pinch, make your own.  I don't brine, so here's one you can try:

 

Mojo:
4 garlic cloves, minced  ( I use minced from jar)
1 jalapeno, minced  (Used crushed red peppers instead 1 ½ tsp)
1 large handful fresh cilantro leaves, finely chopped  (used 1 tblsp Parsley)
Kosher salt and freshly ground black pepper  (1 tsp salt, 1 tsp pepper)
2 limes, juiced  (used one of the store bought lime juice limes, around ½ cup)
1 orange, juiced  (used store bought OJ, around ½ cup)
2 tablespoons white vinegar
1/2 cup olive oil
¼ cup bitter orange
½ cup red onion chopped

Finely chop and mix together the garlic, jalapeno, cilantro, salt, and pepper. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
 

Do not over do Mojo on Chicken. I say no more than 4 hours.

post #13 of 13
Ill stand behind the slaughterhouse brine ! its my goto poultry brine
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