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Mojo Criollo - Chicken

post #1 of 9
Thread Starter 
Qview::This is my second smoke. I found a recipe for Mojo Criollo marinade but couldn't find the bitter or sour orange juice so I settled for the bottle by Goya. I freshened it up a little with a fresh lemon and olive oil. I am smoking two fresh chickens, cut in half, backbone removed, leg disjointed.

The plan:

Put 2 halves of chicken in marinade in 1 gal zip lock bag (2Bags) at 10:00 am.
flip bags to redistribute marinade at 1:00 pm
put on smoker at 4:00 PM, breast side in
check temps at 90 minutes target temps breast 155 thigh 165

Should be a pretty simple cook. Using this as a learning cook and also a friend we have over loves chicken. I will post with qview later....icon_smile.gif

Also plan on doing ABT's and Fattie latter in the week..
post #2 of 9
sounds good,

the mojo criollo chicken was the first smoke I did on the loaner WSM I had last May, got the recipe I used from a copy of "Low and Slow"
post #3 of 9
Thread Starter 
Yep, that's the one. I love this book. How was the chicken??
post #4 of 9
really good9I also like the buttermilk brined wing recipe as well as some of the side dish recipes, that book is great,

Ill tell Gary he has another fan when I see him at my pig roast in June(he was the guy who loaned me one of his WSM's and got me hooked on them)
post #5 of 9
Thread Starter 
Here is the qview...Weather cooperated little breezy. Chicken was good. Gonna use the left overs for pasta and chicken salad...Mmmmmmmmm

Ready to go

Flipped skin side down placed over coals for about 45 sec...Meat was very moist, and tender. Didn't taste the marinade but we liked the chicken. We both liked the pulled pork better...Next I think is a fattie.
post #6 of 9
Man that chicken looks awesome. Nice job....some points.gifpoints.giffor you.
post #7 of 9
nice color on that chicken, PDT_Armataz_01_34.gif

for more flavor pop try the buttermilk brine found in the book. Good on wings or sections like you did.
post #8 of 9
I love citrus on chicken; what is the recipe? I would like to try it on two chickens I have sitting in the fridge...
post #9 of 9
Thread Starter 
I used 4 cups of the Goya Mojo Crillo found in the super market. Put the halves in two one gallon ziplock bags with 2 cups of the marinade in each along with 1/4 cup olive oil and half a squeezed lemon in each bag. Marinated for 6 hours. Smoked for 90 minutes checked temps..Left on 15 additional minutes. Total smoke time at 245 was 1h45m.
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