A Sweet and Tangy Mojo Chicken which can be grilled, baked or pan fried.
- 6 Chicken thighs (recommended) or breasts (made into cutlets or pounded with a mallet so that they are not too thick)
Marinade
- 1 Cup Water
- 6 Fresh Cloves of Garlic
- ½ Cup Marliss® Soy Sauce
- ½ Cup Packed Brown Sugar
- ⅓ Cup Ketchup
- 1 Fresh Scallion (Roots Removed)
- 1 teaspoon Marliss® Yellow Rice Seasoning
- 2 Tablespoon Marliss® Mojo Seasoning
Directions
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Step 1
- In a food processor combine all of the marinade ingredients, except for the garlic cloves and the scallion. Blend until well combined and smooth. Add the garlic cloves and the scallion and blend for a few more seconds.
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Step 2
- Pour the marinade in to a shallow bowl with a flat bottom – a baking pan or a casserole dish. Add your chicken and toss with tongs several times to ensure you completely coat and cover the chicken. Cover the marinated chicken with clear film making contact with the chicken to coat completely with the marinade and let sit at room temperature no more than 2 hours, or for a long as 24 hours in the refrigerator.
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Oven Baked
- You will need a baking rack set inside a foil lined sheet pan. Remember that the marinade contains sugars and sugars burn at high heat. Preheat heat the oven to 450°.
Spray the rack with cooking spray or oil the rack with a paper towel soaked with the oil of your choice.
Place the chicken on the rack ensure that they do not touch and certainly do not overlap. It is very important that the heat reaches every part of the chicken to ensure even cooking. Place the sheet pan on the top rack in the oven, close the door and turn the heat up to 500°.
Allow to cook for 15 minutes. Baste the chicken in the last five minutes with marinade, keeping a close eye on the chicken. If within that 15 minutes the chicken has not yet reached a dark caramelization at least on the edges, leave the door open and turn the oven to broil. DO NOT leave the chicken unattended at this point for even a second because it WILL burn quickly.
Remember to make sure the chicken reaches an internal temperature of 160°.
Grilled
- Grill over medium to high heat for 3-4 minutes per side. Look for grill marks before you turn it over to the other side. (Remember a “little” char is not a bad thing.) For chicken thighs, cook for a total of 6-8 minutes. For chicken breasts, cook for 4-5 minutes per side for a total of 8-10 minutes.
Make sure chicken reaches an internal temperature of 160°. -
Pan Fried
- Fry in a little oil in a cast iron or non-stick skillet over medium to high heat.
Remember to let chicken drip a bit so you do not have too much marinade on the chicken when you fry it. The sugars in the marinade can burn.
Cook for 3-4 minutes per side, looking for color before turning it over. (Remember a “little” char is fine.) For chicken thighs, cook for 4-5 minutes per side for a total of 6-8 minutes. For chicken breasts, cook for 8-10 minutes total.
Make sure chicken reaches an internal temperature of 160°.
This recipe works well for kebabs and skewers as well. Enjoy with some Marliss® Frijoles Negros Congri.
