Posted on 03/17/2019 7:12:17 AM PDT by PJ-Comix
Somehow this Magic Mojo makes the BEST barbecue chicken I have ever eaten. In fact it really makes the ONLY barbecue chicken that I have ever really liked since until I ate this Pollo Rojo, I have never been really satisfied with any barbecue chicken previously. This marinade affects not only the taste but, just as importantly, the texture of the chicken.
If anybody out there knows what is in this Magic Mojo they marinate the chicken in, please let me know in the comments.
Could be the secret?
Mojo chicken baby! An orange, a lime or two, some cumin and garlic, so simple. Give your chicky a quick 20 minute bath in that stuff and you got a tasty, fast, super easy dinner thats darn healthy too!
https://laughingspatula.com/mojo-marinated-grilled-chicken/
I did a video recently about frying chicken in lard. In fact, I fried up a batch just a few days ago.
A fried chicken place in Dothan, Alabama, made the best chicken I have had. It was Ron’s Fried Chicken. I once asked him the secret and he said they marinated the chicken over night. They called it “flavor to the bone”.
Unfortunately he fired and employee for stealing and the Black community in Dothan boycotted him. I think it then failed but not certain.
I used to love Harold’s Fried Chicken in Chicago. But I fry a pretty mean chicken myself!
Gus’s World Famous Fried Chicken in Memphis, Tennessee.....dee-licious!
Consult Steven Raichlan - The undisbuted GOD of Barbeque.
Mojo is generally garlic with a citrus type ingrediant like orange
Real fryers are hard to find. Most of the chickens at the store are too big.
Definitely worth a try for my next BBQ. Thanks for the recommendation PJ.
Keep in mind everybody that this video is about BARBECUE chicken, not fried. I do like a lot of different types of fried chicken but until I cooked the Pollo Rojo marinated in the Magic Mojo, I was never really satisfied with any barbecue chicken I ate.
Good for Heron too, I suppose;)
La Ranchera Magic Mojo is not very acidic. In fact, they also use it for various cuts of beef they sell which are also terrific.
I like blackened blue heron. That’s good eats.
Are you in Broward? If you do get this Pollo Rojo, be sure to barbecue it outdoors, NOT in the oven. Also sear the skin first as I showed in the video before smoking it in indirect heat as I showed in the video.
This chicken is so good that when I smoked it up for my highly skeptical sister-in-law, she peppered me with questions about getting that kettle grill after she tasted this chicken.
Brown Sugar is my secret recipe.
Out here on the West Coast Mojo sauce might be different, but this is how we marinate chicken and flank steak for tacos...
juice of one orange and two limes
2 cloves garlic crushed and chopped
1/2 bunch chopped cilantro
2tbsp EVOO
1-2 HOT green peppers like jalapeno or Serrano chopped.
1/2tsp black pepper
1tsp salt
Stir well. Poor over Chicken pieces (for BBQ) or flank steak for tacos. Marinate 3 hours in glass container (too much acid for metal or plastic).
The Grill and be happy.
Chicken
1 packet of taco seasoning
Salsa
5-quart crock pot. Layer chicken with seasoning. Pour in salsa until everything is covered. Cook on low for 8 hours. Dinner is served!
ING 5 lb whole chicken, cut into 8 pieces 1/2 cup olive oil 6 garlic cloves minced 2 tsp ea ground cumin
kosher salt, black pepper, Mexican oregano 4 oz achiote paste packet 1/2 c ea fresh orange juice, lime juice
METHOD --- Heat oil in a skillet over medium-low heat. Add garlic, cumin, salt, pepper, oregano, and half of the achiote paste and cook for several minutes, stirring. Remove from heat and allow to cool. Set aside. Put cooled achiote garlic mixture, orange juice, and lime juice in a large Ziploc freezer bag. Add chicken pieces, seal bag, and massage chicken and marinate 2-4 hours or overnight. Any longer will toughen the chicken. We want TENDER.
FINAL Preheat grill to 350°F to 400°F. Liftout chicken from marinade. Grill covered to 165°F on therm inserted into thickest portion....
20-30 min. Dont turn, no need for grill marks. Baste often w/ puréed marinade. Discard when done.
Chef Notes
1. break up and smash the achiote paste in the marinade, making sure it's blended in (or blender after it cools). Here is an achiote spice blend substitute. Double this recipe for a full 5 lb chicken. Use as is for half a chicken.
Achiote Paste Alternative
combine 1 1/2 tbsp paprika tb white vinegar tsp dried Mexican oregano 2 garlic cloves, minced 1/4 tsp ground cumin
Then use to marinate chicken along with other seasonings and citrus juices.
2. Acid bases include vinegar, wine, citrus juice, and tomatoes. Acidic marinades might actually toughen chicken. When using a highly acidic marinade for chicken, add a little olive oil and/or minimize marinating time. With the garlic, spice and achiote mixture included, overnight (8 hours) is OK.
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