Re: [CH] OT: mojo italiano

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We've been doing thighs for a while.  Love the Mojo Criollo.  We 
marinade them for a couple of hours, drain, then rub with one of the 
many rubs we have in the cabinet.  Throw on the smoker for a couple of 
hours...heaven!  Had them tonight as a matter of fact.  Highly recommend. 

Dave Drum wrote:
> Alex Silbajoris wrote:
>
>>
>> Yesterday I grilled boneless skinless chicken thighs, and I wanted to 
>> make a marinade.  As an experiment, I made a 50/50 mix of mojo 
>> criollo and italian salad dressing, and spiked it with a large clove 
>> of garlic.  Of course anyone here would also toss in some fresh pods, 
>> but I was cooking for family.
>>
>> The result was good, but what the heck do you call something like that?
>
>
> Call it good. Dark meat chicken (unless you have access to free range 
> chooks) is the part of the bird that holds what flavour there is to be 
> had.
>

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