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Mojo Chicken

 
 
For the last year or so, I have been smoking on my Nomad Grill, which if you aren’t familiar, is a small, super portable smoker and grill about the size of a typical backpack.
The smoker is designed for things like camping and tailgating, so I am always working on recipes that make sense for people who want to cook amazing food, that aren’t going to be cooking close to a kitchen.
Tats where this recipe came from-If you are looking for a recipe to impress your guests this summer, or something super bright and delicious that you can take with you camping- this is the one!
This recipe is bright, summery, and seriously packed with incredible flavors. It will brighten up your next camping trip and you can prepare everything before you leave!

What you will need



  • 8 bone in chicken thighs
  • Brine:
  • 1 T orange zest
  • 1 cup fresh orange juice
  • 1/2 cup lime juice
  • 3 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped oregano
  • 1/2 cup olive oil
  • 1 t cumin
  • 1 t Kosher salt
  • Marinade:
  • 1/2 cup olive oil
  • Juice and zest 2 oranges
  • Juice and zest 1 lemon
  • 2 T lime juice
  • 2 T fresh oregano, chopped
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 3 T minced garlic
  • 1 T cumin

Method


1. Start by preparing the chicken thighs, by removing excess skin and any large pockets of visible fat.

2. In a large bowl, mix all brine ingredients and mix well until well combined.

3. Add the chicken to a large snap lock bag and add the brine. Massage the bag to evenly distribute the brine around the chicken and seal shut, forcing out the extra oxygen.

4. Place in the fridge or cooler for 2-4 hours.

5. When ready to cook, preheat your smoker to 250F and setup for indirect smoking with your favorite fruit wood. Personally, I like using cherry as it gives a nice, sweet smoke and great color.

6. Smoke chicken thighs until they hit 140F internal temperature, before using a basting brush to liberally coat the thighs with the marinade mixture.

7. Baste with the marinade again after 15 minutes and allow chicken to continue cooking until it hits 165F internal temp.

8. Rest for 10 minutes before diving in with both hands!

Serve this chicken with your summer favorites like potato salad or some great smoked, baked beans.

 
 
 
 

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