We all know how moody chicken breast can be; it needs to be treated thoughtfully to be palatable. With haphazard preparation, it’s like eating crumbly paper and who wants that in your mouth? No one. Grilling this tricky cut of chicken works well; the fiery char imparts its characteristic good flavor. But, honestly, I’m getting bored. So let’s take it up a notch.
Lately I’ve been obsessed with brining the chicken boob and WHOA, it’s changed my life. I’m as lazy as good cooking will allow (so I’m not THAT lazy), but after eating the fruits of the labor of brining I’ll confidently say that it’s totally worth it. Brining leaves the chicken a type of juicy I’ve never experienced; it seasons the entire thing, inside and out. I wanted to combine it with a really good mojo marinade which makes this my perfect chicken dish of the moment.
Brining does take a little time (just an extra 2 hours or so) but there is probably 45 seconds of active time so there’s really no excuse, it’s just a matter of planning. Also, be sure to use fresh herbs and citrus in this recipe. The citrus especially is a non-negotiable because bottled citrus is a food abomination and shouldn’t exist. If it’s in your house, please throw it in the garbage right now.
This is a crowd pleaser and a lovely addition to your fourth of July menu. I promise that for once, the steak eaters will be jealous of the chicken on your plate.
Hey Sweetheart it reminds me of the Pollo Pampero, Rancho Luna Restaurants in Cuba we used to go when we were kids.
Grilled Mojo chicken on charcoal with Rice Black Beans, and Platanos Verdes was delicious.
Those restaurants were in the Cuban Countryside and had a Hacienda type atmosphere outside eating,with no A/C.
We used to spend the whole day with family sitting on big tables. Brings back very pleasant memories
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