Smokey Lew
Head Chef
What do you get when you grill two whole chickens that have been marinated in Goya Mojo Criollo and injected with some leftover Golden Margarita Ready-To-Drink Margaritas? . . . BUI (Barbecued Under the Influence) Chicken!
The chickens were spatchcocked and marinated for about 4 hours. I injected them with the leftover Margarita with some extra lime juice added to boost the flavor about a half hour prior to putting them on the grill.
The grill was set up for indirect cooking using lump charcoal and a couple of small pieces of apple wood. They cooked at about 350 degrees for one and a quarter hours. I was surprised by the nice flavor of the Goya Mojo Criollo, crisp skin and moist Margarita flavor of the meat.
I plated the chicken with some leftover Serbian potato salad and a side of tomato salad with feta cheese.
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The chickens were spatchcocked and marinated for about 4 hours. I injected them with the leftover Margarita with some extra lime juice added to boost the flavor about a half hour prior to putting them on the grill.
The grill was set up for indirect cooking using lump charcoal and a couple of small pieces of apple wood. They cooked at about 350 degrees for one and a quarter hours. I was surprised by the nice flavor of the Goya Mojo Criollo, crisp skin and moist Margarita flavor of the meat.
I plated the chicken with some leftover Serbian potato salad and a side of tomato salad with feta cheese.
Uploaded with ImageShack.us
