Rec: Moyn's Mojo, My Elaborations
This was my original post, from a recipe Moyn clued me in on.
We count this as our all-time favorite grilled chicken breast marinade. Friends request this dish often.
REC: Moyn's Mojo Marinade (rec. inside)
Mojo (pron. M0 – ho)
Mojo is the national table sauce of Cuba. It is traditionally made with the fresh juice of the sour orange; it can also be made with the juice of one large orange, mixed with the juice of half a lemon. I don’t use it as a table sauce, but as a marinade for beef, pork and chicken. It is equally good on all three! Don’t be fooled by the simplicity of the recipe! The taste is fantastic!!
1/2 cup olive oil
8 cloves garlic, minced
3/4 cup sour orange juice, or 3/4 cup freshly squeezed orange juice mixed with the juice of 1/2 lemon (see note above)
3/4 teaspoon ground cumin
Salt and ground black pepper to taste.
Heat olive oil in a saucepan over medium heat: Add garlic and cook until fragrant but not browned, 20 to 30 seconds: Remove from the heat and let cool for 5 minutes. Carefully stir in juice (it may splatter!) and spices (cumin, salt and pepper) and bring to a boil. Boil for a minute or so. Let cool to room temperature. This sauce will keep, covered and refrigerated, for up to 3 days.
Makes enough to marinate 3 pounds of trimmed, boneless, skinless chicken breasts, or an equal amount of pork or beef. EXCELLENT as a marinade for fajitas (chicken or beef), and for carne asada (barbequed flank steak, sliced thinly for a taco or burrito filling).
I often marinate boneless, skinless chicken breasts overnight in a ziplock bag, turning whenever I think about it. Grill over hot coals until both sides brown. Move to cool part of grill and finish cooking, turning every few minutes. DO NOT OVER-COOK!
Chicken will be plump, juicy, and ready for plating as an entrée, or as a filling for tacos/burritos. Sliced thin, on the diagonal, placed in a hot flour tortilla, covered with melted pepper-jack, scattered with fresh sprigs of cilantro and chopped green onion ---WOW. Actually, you can add any of your favorite condiments: sour cream, Spanish rice, black beans, avocado/guacamole, lime juice, etc., etc.
Leftovers, if any, are wonderful as a cold mexican chicken salad. Slice chicken and add to your favorite baby salad greens. Very good with a citrus vinaigrette, and little chunks of ripe mango.
Enjoy!
Michael
