Years ago, in my culinary heyday, I came up with the most amazing chicken marinade that I made by mixing citrus juices with garlic and EVOO (extra-virgin olive oil).

I didn’t know then that it had a name, but now I realize that it was similar to a Cuban-style marinade, mojo criollo. My family LOVED this chicken!

Now that summer is fast-approaching, I realize some of you are itchin’ to try some new, fabulous grilling recipes. Never one to deprive my readers, I decided to do a feature on the best marinade in the world. Don’t you just love me?

Here in L.A., Versailles Cuban Restaurant makes a nice, tangy, very garlicky mojo chicken. It’s served with a side of Cuban black beans and rice and fried plantains
(that are a little on the overcooked side, but hey).

Versailles’ garlic chicken is a bit extra-tangy, but believe me when I say you’ll get used to it and will even have a craving for it later. How they get that chicken skin so perfectly crispy is beyond me!

For your grilling pleasure, I found this kickin’ recipe on RecipeZaar:

Mojo Criollo

1/4 cup lime juice, fresh squeezed
1/2 cup orange juice, fresh squeezed
1/2 cup olive oil
1 teaspoon dried oregano
6 garlic cloves, pressed
salt, to taste
black pepper, fresh ground, to taste

1. Add all ingredients to a small jar, cover and shake for 2 minutes.
2. Adjust salt and pepper to taste.
3. Use as a marinade for meats and poultry.

Or if you’re lazy like me and prefer an already-made mojo, click this pic to order yours:

You’ll want to kiss me after you taste this marinade. Hey, don’t kiss me…just invite me over for dinner.

I’ll bring the Cristal brewskis!