Caribbean Mojo Chicken Recipe
Father's Day Recipes
| Caribbean Mojo Chicken 1 lime 1/4 cup frozen grapefruit juice concentrate -- thawed 2 tablespoons water 1 tablespoon light corn syrup 1 teaspoon chopped seeded habanero or Scotch bonnet chile 1 teaspoon oil 1/4 teaspoon cumin 1/8 teaspoon salt 1/8 teaspoon pepper 1 garlic clove -- chopped 3 pounds cut-up frying chicken -- skin removed if desired (3 to 3 1/2 pounds) GRILL DIRECTIONS: With zester or vegetable peeler, cut thin strips from lime; set aside. Squeeze 2 tablespoons lime juice from lime. In blender container, combine lime juice and all remaining ingredients except chicken; blend until well mixed and smooth. Place chicken in large resealable plastic food storage bag or in nonmetal dish. Pour lime mixture over chicken; seal bag or cover dish. Refrigerate 2 to 8 hours to marinate, turning several times. Heat grill. When ready to grill, remove chicken from marinade; reserve marinade. Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade. Garnish with lime peel. 4 servings Note: To bake chicken, place chicken in 15x 10 1-inch baking pan; bake at 400�F for 35 to 45 minutes or until chicken is fork-tender and juices run clear, turning and brushing several times with reserved marinade. Discard any remaining marinade. |