Mojo Chicken

Mojo Chicken 2

Mojo Chicken

  • Servings: 4
  • Difficulty: Easy
  • Print

I’m an eclectic cook and love all types of food…. Italian, Chinese, Greek, Mexican and one of my all time favourites CUBAN. 

Now ever since I watched the movie Chef with Jon Favreau and John Leguizamo I’ve wanted to do Mojo Pork and use it to make a true Cuban sandwich however as time was little limited today I took their inspiration and instead did Mojo Chicken and it was outta sight.

Here’s how we do this one.

Shopping list:

  • 12 boneless, skinless Chicken Thighs
  • 1/4 extra virgin Olive Oil
  • 1/3 cup Orange Juice
  • 1/4 cup Lime Juice
  • 1/2 cup finely chopped Cilantro
  • 6 Garlic cloves
  • 6 Mint leaves – rough chopped
  • 1 tablespoon fresh Oregano
  • 1 teaspoon ground Cumin
  • Sea Salt and Ground Pepper

Putting it all together:

  1. Place the chicken thighs in a seal-able bag and set aside.
  2. In a blender mix all the remaining ingredients and blend until just smooth.
  3. Pour the liquid ingredients over the chicken, mix well and refrigerate for at least 3 hours.
  4. Heat the BBQ to 375° and grill the chicken until the internal temperature reaches 165°.
  5. Serve right away with your favourite side.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit

 

Sesame Ginger Chicken

Sesame Ginger Chicken

Sesame Ginger Chicken

  • Servings: 4-6
  • Difficulty: Easy
  • Print

I’m always on the look out for better chicken recipes and this is exactly what I was looking for and although I don’t really like Ginger there is not enough in this one to turn me off and since there were NO leftovers I would definitely say it was a hit.

Cooks note: The original recipe calls for cutting the chicken up into pieces however I found that leaving it whole produced a much better crispy skin.

Here is how we do this one.

Shopping list:

Chicken Marinade

  • 2 1/2 pounds boneless skinless Chicken thighs
  • 6 tablespoons Sesame oil
  • 2 1/2 tablespoons Sugar
  • 2 tablespoons Soya sauce
  • 1 teaspoon cracked black Pepper

Stir Fry

  • 1 cup Cornstarch
  • Vegetable oil for frying
  • 2 tablespoons minced Garlic
  • 2 tablespoons minced Ginger
  • 2 tablespoons Hoisin sauce
  • 2 tablespoons Oyster sauce
  • 3 tablespoons Soya sauce
  • 1 1/2 tablespoons Sambal
  • 1 1/2 tablespoons Sweet Chili sauce
  • 2 tablespoons Hot Pepper oil
  • 2 teaspoons Lime juice
  • Black and White Sesame seeds for garnish
  • chopped Scallions for garnish

Putting it all together:

  1. In a large non reactive bowl mix together the marinade ingredients and add the chicken. Cover and refrigerate for 1 hour.
  2. While the chicken is marinating combine the remaining ingredients in a measuring cup, except the sesame seeds, scallions, vegetable oil and cornstarch, and set aside.
  3. Heat about 2 inches of oil in a large pan or a Wok.
  4. Remove the chicken from the marinade and discard the liquid. Evenly coat the chicken in cornstarch shaking off any excess.
  5. Fry the chicken in batches until golden brown and remove to paper towels to drain off the excess oil.
  6. Top with the sesame seeds and scallions and serve over hot rice.

There you have it another “Simple but tasty recipe for the grilling season and beyond.”

Until next time………

                            Bon Appetit 

Sweet Heat Marinade

20170811_160231

Sweet Heat Marinade

  • Servings: 1/2 cup
  • Difficulty: Easy
  • Print

At the beginning of the summer I got a late jump on my vegetable garden because I had not been able to build the raised bed due to the weather but here it is the middle of August and it is going gangbusters…. particularly ,the Herbs and Peppers.

With the cornucopia a mere 30 feet from the house is it any wonder that seasoning dinner has become easier?

The herbs and peppers in the picture are the stars of the marinade and they play very well together in this easy recipe.

Cooks Note:  The Pineapple Sage and Sweet Heat peppers may not be easy to find so feel free to substitute.

Here’s how we do this one.

Shopping List:

  • 1 Large Jalapeno
  • 1 Medium Poblano
  • 2 Sweet Heat peppers
  • 2 – 3 tablespoons fresh chopped Thai Basil
  • 1/8 – 1/4 cup fresh chopped Pineapple Sage
  • 4 tablespoons Honey
  • 1/4 cup Canola Oil
  • Juice of half a Lime
  • 2 tablespoons granulated Garlic
  • pinch of Salt and Pepper

Putting it all together:

  1. Seed the peppers. Place all the ingredients except the oil in a food processor and pulse a few times.
  2. With the processor running add the oil in a steady stream until it is mixed thoroughly.
  3. Use imediately or put in an airtight container and store in the fridge.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…….

                            Bon Appetit