Mojo Chicken Recipe
Tasty mojo chicken recipe infused with a tangy lime lemon and orange marinade sauce easily made with these ingredients, instructions and photograph
This delicious mojo chicken recipe comes from Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan. It is so quick and easy to make and the citrus juices infuse well into the poultry making it moist after cooking. She recommends serving it with a crisp green salad or with her citrus salad dressing and chunks of sweet ripe mango.
The Drummer Boy is my latest novel about the ghost of a Gordon Highlander Drummer Boy from the Battle of Waterloo who haunts a modern day army nurse.
Chapters take place in modern day Aberdeen, at the Noose & Monkey bar and restaurant as well as His Majesty’s Theatre and Garthdee. Other scenes take place at Tidworth and during the Napoleonic War.
Read the first three chapters for free on most devices.
4 boneless and skinless breast halves
1 large clove of minced garlic
2 teaspoons of salt
The juice of 2oranges or two thirds of a cup of orange juice
The juice of 2 lemons and 2 limes
1 tablespoon of honey
Half a teaspoon of pepper
1 teaspoon of ground cumin
2 tablespoons of chopped fresh oregano or 2 tablespoons of crumbled dried oregano
One third of a cup of olive oil
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How to make:
Place the poultry in a ziplock bag and place it flat on a flat surface and pound to a thickness of one inch.
Mash the garlic with the salt using the back of a fork then mix with all the remaining ingredients, but not the meat, until combined. Add the marinade to the bag with the poultry and seal. Place it in a cooler (if camping) or fridge for between 30 minutes and 8 hours.
Grill over a medium heat for about 5 minutes each side. Baste often with the marinade. When cooked through serve straight away or let cool then slice and serve with your salad.
Read our full review of the cookbook on our campfire cuisine page.
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Dips & Sauces