Dinosaur Bbq Mojito Chicken Recipes

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DINOSAUR BBQ MOJITO CHICKEN



Dinosaur BBQ Mojito Chicken image

From the Dinosaur BBQ cookbook. I haven't made the sauce from scratch since a store near my house sells it in bottles in the bbq sauce section but the chicen is very good. Cooking time does not include cooling time for the marinade or marinating time for the chicken.

Provided by Sandyg61

Categories     Chicken

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 12

1/4 cup chopped garlic
1 tablespoon ground black pepper
1/2 cup onion, chopped
2 teaspoons cumin
2 cups fresh orange juice
2 teaspoons dried oregano
1/2 cup fresh lime juice
1 tablespoon fresh cilantro, chopped
1/2 cup olive oil
8 pieces chicken
1 large onion, sliced into 1/2-inch rounds
2 tablespoons fresh Italian parsley, chopped

Steps:

  • To make the marinade:.
  • Mix the garlic, onions, orange and lime juices in a bowl.
  • Heat the olive oil in a large saucepan until just smoking.
  • Cover your arms and put on potholder mitts. Slide the contents of the bowl into the hot oil - be very careful because the liquid will spatter.
  • Simmer for 5 minutes.
  • Season the marinade with the rest of the ingredients.
  • Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temp; then cover and refrigerate. Will keep for up to 2 weeks.
  • To make the chicken:.
  • Spread the chicken out in a baking dish and pour the marinade over it. Rub some of the marinade under the skin.
  • Marinate the chicken for 4 hours or overnight in the fridge.
  • Turn the oven onto 375.
  • Scatter the onion over the bottom of a roasting pan, and put the chicken on top, skin side up.
  • Pour the remaining marinade over the chicken and roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
  • Serve the chicken with pan juices and sprinkle with parsley to garnish. If desired, squeeze lime wedges over chicken.

Nutrition Facts : Calories 349.3, Fat 27.7, SaturatedFat 3.8, Sodium 9.3, Carbohydrate 26.1, Fiber 2.2, Sugar 13.6, Protein 2.5

MOJITO MARINADE



Mojito Marinade image

Provided by John Stage

Categories     Sauce     Garlic     Onion     Sauté     Lime     Orange

Yield Makes 2 1/2 cups

Number Of Ingredients 10

1/4 cup chopped garlic
1/2 cup chopped onion
2 cups fresh orange juice
1/2 cup fresh lime juice
1/2 cup olive oil
4 teaspoons kosher salt
1 tablespoon black pepper
2 teaspoons ground cumin
2 teaspoons dried oregano
1 tablespoon chopped fresh cilantro

Steps:

  • Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

OVEN-ROASTED MOJITO CHICKEN



Oven-Roasted Mojito Chicken image

Provided by John Stage

Categories     Chicken     Onion     Marinate     Roast     Cilantro     Parsley

Yield Makes 4 to 6 servings

Number Of Ingredients 9

The Chicken
1 chicken (3 1/2 pounds), cut into 8 pieces
1 cup Mojito Marinade
1 large onion, sliced into 1/2-inch rounds
2 tablespoons chopped fresh Italian parsley or cilantro
The Garnish
Lime wedges
The Accoutrement
Rice

Steps:

  • Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
  • Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
  • Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.

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