Check out those boneless chicken drumsticks... Got them skinless as well, grilled in the simplest way possible (olive oil, salt & pepper, and off they go on the grill). The thing about this one is the sauce. It's a Cuban mojo - aromatic tangy sauce, standing on the holy trinity of garlic, oregano and cumin. Traditionally, it's made with the sour orange juice, so if you can get your hands on these, it's best, but if not - there's a substitution.
Here we go:
- 1/2 cup extra virgin olive oil
- 8-9 garlic cloves, thinly sliced
- 1 tsp coarse or sea salt
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 3/4 cup sour orange juice (or substituted with 1/2 cup lemon juice and 1/4 cup orange juice)
- 1/3 cup cold water
- 2 tbsp chopped fresh coriander
- 2 tbsp chopped fresh parsley
First of all, have the juice, water, black pepper, salt, cumin and oregano mixed in a bowl. Then, in the saucepan heat the oil and fry the garlic slices until just starting to golden. Don't overcook - they'll get bitter and unpleasant.
Add the mixed liquids from the bowl. Be careful - you're adding a non-oily liquid to a hot oil, it might splash. Bring to a rolling boil, stirring constantly.
Remove from the heat, let cool to a room temperature, and mix in the greens.
Store, refrigerated, in an airtight jar. Before use, take out of the fridge to bring to a room temperature and don't forget to shake well.