Earlier this year I was watching an episode of one of my favorite BBQ Podcasts, GrateTV. Jack & Bill always feature a secret ingredient and this particular week it was Goya Mojo Criollo. I had seen this stuff in the grocery stores for years but never bothered to try it. So based on Jack’s glowing recommendation I picked up a couple of bottles. I have since purchased at least 10 bottles and I decided it was time to share my new favorite ingredients with my loyal readers.
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| Grill Chicken Quartes Marinated with Mojo Criollo |
Mojo Criollo is a marinade of citrus and spices that is truly amazing. I admit I’m foodie snob and I think I can make just about anything but I have to admit this is one marinade I could not duplicate. According to the ingredients it contains orange and lemon juice, onion and spices. I’m still trying to identify all of the spice but there is definitely some cumin. It’s the blend of the cumin and citrus that gives this marinade its unique flavor.
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| Mojo in a bottle! |
I love the Mojo on chicken, and its best on chicken with skin. Of course skin always tastes better, but the skin really holds on to all of those tangy and sweet citrus flavors. Besides, you’re grilling and all of the fat drips away and there is practically no fat left in the skin, right?? Just marinade your bird overnight for maximum flavor absorption.
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| Grilling the Mojo Chicken |
This stuff has quickly become one of my favorite marinades. They have a bitter orange Mojo that I’m really looking forward to trying. I’m just mad at myself for not trying it sooner. The next time you find yourself in the Mexican food section of your local grocery store pick up a bottle of Mojo Criollo, you won’t be sorry.
Looks yummy Kirk! I've only seen the green Mojo, so I would never have expected this variation. Thanks for sharing!
I think we have that stuff at our local Food Lion. I must try it.
That first pic of the finished chicken is pure food porn!
I'll have to give it a shot.
On another note, I like the your new chile rub. I used it for the first time last night in my mini-changas and can't wait to try it out this weekend on the grill.
Kirk, we picked up a bottle, marinated overnight, and grilled some of the tastiest chicken ever. I can imagine it cut up and served in a salad, perhaps with some blue cheese crumbles and either a ranch or creamy caesar dressing.
Thanks for turning us onto this “secret ingredient”!