Louisiana Hoo Doo Blues
'Ma' Rainey And Her Georgia Band
For the chicken remedy:
The only way I know to rid this spell is to conjure up some good Mojo, you know, stir up some mumbo-jumbo brew, mix in a little goofer dust and get this jinx from around me. Gotta get my Mojo working again.
Drick's Mojo Chicken
Folks, this is my twist on Mojo marinade resulting in some of the best, tender and moist chicken I have cooked in a long time. Great flavor... Mojo must be working.
4 split-chicken breasts, cut in halves
1/4 cup olive oil
2 to 4 cloves garlic, thinly sliced or minced
1 teaspoon crushed red peppers
1 1/2 cups fresh squeezed orange juice
Juice of 2 key limes, about 1/4 cup
1 tablespoon brown sugar
1 teaspoon ground cumin
1/2 teaspoon dried crushed oregano
1/2 teaspoon paprika
1/2 teaspoon salt
Good couple of rounds of freshly ground black peppercorns
Remove excess lavish fat from chicken, rinse all bad off under running water and tenderly pat dry with paper towels. Add to the Mojo bag (sealable plastic bag) along with the Mojo sauce. Let the chicken rest peacefully in the refrigerator 2 to 3 hours rotating the pieces often.
Remove chicken and reheat sauce to a rolling boil; simmer for 5 minutes on low. Pour half of the mixture in a bowl for basting on the grill. The chicken deserves this opulence. With the remaining sauce, add a teaspoon of chopped cilantro if desired and reserve for serving with the chicken.
Preheat grill to medium heat (350 to 400 degrees F.) on one side of the grill if using gas or if using charcoal, position coals only in the center of the grill. Place chicken bone side down on direct heat and brown both sides. Baste with the Mojo sauce, give ol' Stanley a wink and your blessings. Place chicken on indirect heat skin side up, baste again, cover with lid and cook until internal temperature is 170 degrees F. about 45 minutes. Baste with the sauce often.
Now for the Awards . . .