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.
