10 fl oz of Mojo marinade ·
1 chicken, about 4 lbs. ·
2 fresh jalapeno chili peppers, chopped ·
1 white onion, chopped ·
1 water smoker ·
fuel: charcoal and mesquite wood chunks
Wash chicken, cut in half and place in food grade plastic bag, along with 10 fl oz of Badia "mojo" marinade. Place in icebox and marinade for 8 to 10 hours, turn the chicken a couple of times during this time period. Prepare your charcoal water smoker according to factory directions for smoking chicken. Fill the water bowl half full of water, and add 2 chopped fresh jalapeno chili peppers, and one chopped white onion. Place the bird on the smoker grill, and smoke at 225 to 250 degrees for about 3 hours, at this time the water bowl will run dry, and the heat will go up in the smoker. Smoke at 300 degrees for 1 more hour, check internal temp of bird for being properly cooked, if 180 degrees, remove bird and serve.
 Salsa Mojo para Adobar |
Phil Mahan-Da Cap'n
Rye, Texas
I use this recipe for BBQ cookoffs here in Texas, and also at the house.
The Mojo marinade is a great spice mixture, it's the only spice I use when smoking this dish.