Recipe: Richard's Mojo chicken

Richard is showing us his favorite marinade.
Richard is showing us his favorite marinade.

There is a certain casual fast food restaurant in town with a Tropical twist that I absolutely LOVE! Seriously, when Luvbug asks where I want to eat while we are out and about, I always say, let's go Tropical. I would say the name of the restaurant here, but they are not paying me so I will let you figure it out.

You may ask, why Tropical? It is my first choice because you can eat well and most importantly healthy for a fair price. Plus they serve ice cold beer :)

There are times where I crave the flavor, but dot have the time to travel, so I bring the island flavor home and now so can you.

Here is what you will need. The key to this recipe is proportions.

One whole chicken, feeds 2-4 depending on appetite. This recipe is also AWESOME on Pork...
Most important part LOTS OF GARLIC 10-15 garlic cloves, 1 head
For every 8-10 cloves of garlic 1/2 teaspoon of salt
15-20 black pepper corns
1 1/2 C Sour Orange Juice, find it in the Latin area of your grocery store or make a similar version (recipe below)
1 C minced Onion
2 teaspoons fresh basil (1 teaspoon dry)
2 teaspoons fresh oregano (1 teaspoon dry)
Not all Mojo recipes include oil, but here it works as chicken needs a little more fat to help with flavor
3 tablespoons Olive Oil

Place all ingredient in a food processor and take this inland sauce for a spin until the garlic is finely minced and the herbs are chopped extra fine

Sour Orange Juice
2 parts orange juice, fresh
1 part lime juice, fresh
1 part lemon juice, fresh

Cut your whole chicken in half or in to quarters and place in a large bowl. Season with salt and pepper, cover with marinade. Allow to swim in the tropical marinade for at least 4 hours or as much as 12 hours. I have let it go overnight, and it was good, but I caution doing that because like ceviche the acid in the citrus will slightly "cook" the chicken.

Grill chicken turning occasionally until chicken juices run clear and the internal temperature reaches 165 degrees.
Remember getting some good char marks on the skin and meat makes it look like to was cooked on the grill. Allow the chicken to rest for 5-10 minutes and serve with a salad or some sweet plantains. What you don't know how to make sweet plantains? Hmmm, maybe that is an idea for an upcoming Culinary Nunnsense

Go ahead take your Mojo mix for a spin and then let your chicken swim in the tropical goodness. I think when you do, when it comes to a chicken with a deep island flavor, you will say, there is Nunn better.