Mojo Grilled Chicken

Photo: Roz

Ingredients

8 cloves garlic, finely minced

1/2 cup minced yellow onion, finely minced

1 cup freshly squeezed orange juice (traditionally, 'sour' orange juice is used, but t

1/2 cup freshly squeezed lime juice (to add more tartness, add more lime juice)

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon ground cumin

1 teaspoon dried oregano flakes

1/2 teaspoon lemon-pepper seasoning

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1/4 cup chopped cilantro

1 teaspoon hot pepper sauce, such as Tabasco (this is optional if y

1 cup extra virgin olive oil

6 skinless, boneless chicken breasts

Preparation

In a deep saucepan, heat the olive oil on medium high heat.

Saute' the garlic and onion for about 45 seconds until a nice aroma develops and they are golden, but NOT BROWN.

Pour in all of the remaining ingredients and bring to a full boil.

Taste and make any preferred seasoning adjustments.

Cool completely.

If you like, you can also place your immersion blender into this and give it a whirl.

Store in the refrigerator for up to 2 weeks.

In a bowl or pan, pour some of the Mojo on the bottom and then lay your chicken, meat, or fish on top and then generously pour more of the marinade all over. I also prick the meat with a fork so that the sauce gets deeper inside. Place in the frig for 15 to 30 minutes and allow the marinade to do its magic.

Place the chicken (or whatever you choose to marinate) on the grill and discard any remaining marinade.

Grill to your desired level of done-ness. . . about 10 - 15 minutes total, when you see those beautiful brown grill marks on each side.

Serve immediately.