Category: OKK MEMES & PRIOR CONTRIBUTORS

OVEN FRIED CHICKEN

We love our fried chicken, but our traditional recipe is not exactly healthy.  My husband found an alternative on Food Network’s Website – Oven Fried Chicken.
OVEN FRIED CHICKEN
1 lemon
1/2 cup lowfat milk
1/2 teaspoon granulated sugar
1/4 teaspoon cayenne pepper
2 teaspoon chopped fresh rosemary plus 2 whole sprigs
4 cloves garlic, peeled and smashed
2 pounds bone-in skinless chicken legs and thighs
2 slices whole wheat bread (3 oz.)
1/4 cup yellow cornmeal
2 Tablespoon grated Parmesan cheese, optional
Kosher salt and finely ground black pepper
Note
Marinating chicken pieces with lemon, herbs, and a bit of skim milk as a tenderizer really gets the flavor into the chicken.  Cornmeal or whole wheat bread crumbs make a crunchy coating with few calories, and baking on a rack ensures no soggy bottoms on the chicken.
  • Finely grate 1 t zest from the lemon.  Set aside.  Squeeze the juice of the lemon into a medium bowl.  Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved.  Add the sprigs of rosemary and garlic.  Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well.  Cover and marinate in the refrigerator for two hours.
  • Meanwhile, preheat oven to 300 degrees F.  Lay the bread on a baking sheet in a single layer.  Bake turning a few times until the bread is crisp and dry, 45 minutes to one hour.  Cool completely.  Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
  • Increase the oven temp to 375 degrees F.  In a shallow dish, combine the bread crumbs with the corn meal, Parmesan if using, chopped rosemary, reserved 1 t zest, and season with salt and pepper.  Line a baking sheet with aluminum foil and top with a wire rack.  Coat the rack well with nonstick spray.
  • Working with one piece at a time, remove the chicken from the marinade allowing the excess to drip off.  Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet.  Repeat with remaining chicken and crumbs.  Mist the chicken with nonstick cooking spray.
  • Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees, about 50-55 minutes.  Serve warm or at room temperature.
Serves 4
Nutritional Analysis per serving of chicken:
Calories, 328; Total Fat 10 g. (Sat. Fat 3g, Mono Fat 3g, Poly Fat 2g); Protein 48g; Carb 10g; Fiber 1g; Cholesterol 186 mg; Sodium 330mg.

Combined with rice and French style green beans, it made a healthy, satisfying meal.

ESPRESSO BROWNIES… SAVE ROOM FOR DESSERT

I made these little treats for a library website usability study.  Our participants loved them, and the leftovers were a big hit with the rest of the staff.  What I like about them, and I think everyone on a tight schedule will appreciate, is the fact that you can create them from scratch or with a boxed brownie mix.  Either way, the easy espresso glaze is good enough to eat with a spoon.  Be sure to save room for dessert when you make these!

ESPRESSO BROWNIES
1 1/4 cup flour
1/4 teaspoon baking soda
1/8 teaspoon baking powder
1/8 teaspoon salt
14 (1-ounce) squares semisweet chocolate, finely chopped
1 cup sugar
1/2 cup butter
1/4 cup light corn syrup
1/4 cup strong black coffee, cooled
3 large eggs
1 tablespoon vanilla extract
1 1/2 cup semi-sweet chocolate chunks

  • Spray or butter a 13 x 9 pan with non-stick spray.
  • Line pan with foil or parchment, allowing ends to hang over short sides of pan.
  • If using foil, spray with additional non-stick spray; set pan aside.
  • In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
  • Place chopped chocolate in a large bowl; set aside.
  • In a saucepan, combine sugar, butter, corn syrup, and coffee; cook over medium heat until sugar and butter melt and the mixture comes to a boil.
  • Immediately pour mixture over chopped chocolate in bowl and let stand 2 minutes (do not stir).
  • Beat mixture at low speed of an electric mixer until chocolate melts and mixture is smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in flour mixture; beat at medium speed until well blended.
  • Add vanilla and chocolate chunks.
  • Pour batter into prepared pan; bake at 325 degrees for 45-50 minutes.
  • Cool completely in pan, pour on glaze and chill at least 2 hours.
  • Remove brownies from pan, using foil as handles; cut into squares.

Espresso Glaze
2 teaspoons espresso powder
3-4 tablespoons heavy cream
1 teaspoon vanilla
2 cups powdered sugar

  • In a microwave-save bowl or measuring cup, stir espresso powder and 3 tablespoons cream together; microwave for 30 seconds, stir, and microwave for another 30 seconds, or until espresso has dissolved.
  • Stir into powdered sugar, adding additional cream if necessary.
  • Add vanilla and pour over brownies.

Brownie recipe adapted from Southern Living.

We’re going Krazy… to the KrAzY Kitchen that is!

If you like to try new recipes (and who doesn’t?!), we have the gig for you! Our Krazy Kitchen is looking for hosts for the 2nd and 4th Tuesday of each month. Haven’t been to Our Krazy Kitchen lately? Then it’s time for a visit!  You know you want to.  We’d love to have you join our staff!
Martha and I started Our Krazy Kitchen almost two years ago. It’s turned into a great foodie blog with some seventeen awesome rotating hosts – some post weekly, some bi-weekly, some once a month, and some for fill ins and guest posts.

I currently host the Classic Good Eats theme on Thursdays. In the past I have hosted Simply Delicious Sunday and various fill in posts. As you can see we are always open to new themes and ideas.

We’d love to have you join us!

If you are interested in being part of Our Krazy Kitchen just leave me a comment and I’ll get back with you as soon as possible. Come on and get KrAzY with us!

Fire Day Friday: Quick Marinated Grilled Flank Steak

Fire Day Friday sneaked up on me once again.  I had a flank steak but didn’t want to do fajitas again.  I needed something fast and delicious.  
But I had an ace up my sleeve.  Instead of digging through a pile of magazines or flipping through cookbooks, I consulted Grilling.com on my phone and found a recipe for Quick Marinated Flank Steak with Packet Potatoes.

Fast, easy, and grilled…..just what I needed!  

Quick Marinated Grilled Flank Steak
adapted from Grilling.com
1 flank steak
1/2 cup red wine vinegar (I substituted balsamic pomegranate vinegar)
1/4 cup soy sauce
5 cloves garlic, minced
1/4 cup flat leaf parsley, chopped
1 1/2 lb potatoes
4 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp parsley, chopped
salt & pepper to taste
Score the flank steak (make 1/8th inch deep cuts in a criss cross pattern) and then put into a Glad zip top storage bag.  Add the vinegar, soy sauce, garlic, and parsley.  Let marinate for one hour.  That might not sound fast, but for marinating times, that is like broadband compared to dial up.
Cut your potatoes into 1/2″ pieces (skin on) and toss in the garlic, oil, parsley and some salt & pepper.  Divide onto two squares of aluminum foil.  Form each square into an “envelope” by folding in half and folding up the other three sides.
Now preheat your grill to high.  
I used 1 chimney (Weber 7416 Rapidfire Chimney Starter) full of Kingsford Competition briquettes in my charcoal grill (not my Big Green Eggs).  I like the Comp because it burns hotter for grilling & searing.  When I am cooking at lower temps (225f-350f), I use the original Kingsford.
Place the foil packets to the side (indirect) of the coal fire.  If you are doing this on a gas grill, place them where they are not directly over a burner.  
Grill the steak 4 minutes per side for medium rare (125f internal temp).  If you want nice grid marks, turn the steak 90 degrees after 2 minutes.  Go 5 minutes for medium.  

How did I get such great grill marks?  I cheated.  I used GrillGrates (Hard Anodized GrillGrate Gift Kit).  They work on gas grills and charcoal grills.  They prevent the flare ups and also give kick butt sear marks.  I’ve been using them for a few weeks and have been impressed.
 
Remove steak and let rest.  Flip the potato packets and could another 10-15 minutes while the steak rests.
Slice the steak thinly across the grain (short side, not lengthwise).  Carefully open the potato packets to avoid being burned by the escaping steam.  
This steak was delicious and disappeared!  

FTC disclosures:
1)  Kingsford Charcoal – They sent me to Kingsford University this year but Kingsford has meant “cookout” to me ever since I was a kid and my dad would be firing up the family grill.  I am proud to be affiliated with them.  I don’t get any kind of pay per post or anything like that.  Just a great product.
2)  Grill Grates – I received my set for free for testing.  If they call asking for me to return the sample, I’m not answering my phone.  Ya’ll didn’t see me.  I didn’t post this.  I was never here.   These are not the droids you’re looking for.

APRICOT PINEAPPLE MONKEY BREAD

APRICOT PINEAPPLE MONKEY BREAD*

BREAD
1 cup scalded milk
1/2 cup shortening
1/2 cup sugar
1teaspoon salt
1/2 cup golden raisins
1/4 cup rum
1/2 cup minced walnuts
2 packages dry yeast
1/2 cup warm water
2 Jumbo eggs, beaten
4 1/2 – 5 cups flour
TOPPING
20 ounce can crushed pineapple, drained well
4 tablespoons butter
1/2 cup light brown sugar, super firmly packed
1/2 cup apricot pineapple preserves**
1/2 teaspoon almond extract
1/2+ teaspoon cinnamon
1/2 cup golden raisins*
1/4 cup rum*

  • Soften the yeast in the warm water.
  • Stir together the sugar and cinnamon and set aside.
  • Soak the raisins in the rum until needed. Drain before adding to the bread.
  • Combine the milk, shortening, sugar and salt. Cool to lukewarm.
  • Add yeast to milk mixture and then the eggs, the raisins and nuts.
  • Add the flour. Mix to a soft dough.
  • Knead on a lightly floured surface until smooth and elastic. Place in a greased bowl. Turn over once, cover with a cheesecloth and let rise until double in size.
  • Punch down and let stand ten minutes.
  • Prepare the topping while the dough is standing.
  • Melt the butter in a saucepan.
  • Add the preserves, brown sugar, cinnamon and almond extract. Cook until smooth and fairly thin.
  • Add the pineapple (and raisins if you’re using refrigerator rolls) and heat through.
  • Roll into many small balls about the size of golf balls.
  • Grease a Bundt cake pan. (I like to use my pineapple upside down cake pan.
  • Arrange a layer of the balls haphazardly in the cake pan.
  • Dribble about half the topping loosely over them.
  • Arrange the other half of the dough balls.
  • Pour remaining sauce over top.
  • Allow to rise until double in size (about 1 1/4-1 1/2 hours)
  • Bake at 350 degrees for 35-45 minutes.
  • Enjoy

*You can cheat and use 3 cans of refrigerator biscuits instead if you’re in a hurry. If you still want the raisins you can add them to the topping instead.
**You can use pretty much any flavor you want – I also use raspberry, peach and blackberry depending on my mood. A lot of times I combine the peach and blackberry half and half.

PEKING ASIAN CHICKEN WRAPS ~ HEALTHY MEALS

I’ve made these wraps a few times. I always forget how good they are and I end up saying “Why don’t I make these more often!”  They are super healthy, quick and delicious.  
They keep well in the refrigerator and I love to have them for lunches.   I did think that blanching the pea pods was annoying. I no longer blanch the pea pods when I make them, I just throw them in with the onions and cook them a bit. One less step. I’m all about cutting steps out of things and making it easier. 

Peking Asian Chicken Wraps  ~ Adapted from Eat Better America

1/2 cup uncooked brown rice
2 teaspoons sesame oil
4 green onions
1/4 pound snow peas, trimmed
1 heaping cup of shredded cabbage (I used cabbage mix)
1 cup shredded carrot (I used a bit less as I had cabbage in my mix)
2 tablespoons seasoned rice vinegar (recipe called for unseasoned, I like seasoned better)
2 teaspoons ginger (I used from a jar)
2 cups shredded chicken, cooked (I used 10 oz)
8 whole wheat tortillas
8 tablespoons Hoisin sauce
  • Cook rice according to directions, set aside.
  • Heat water in saucepan to boiling, add snow peas and cook for about 30 seconds. Drain and rinse with cold water until cool. Cut lengthwise into small strips. In a bowl, stir together snow peas, cabbage, carrot, rice vinegar and ginger.
  • Heat sesame oil in pan, add green onions, cook and stir for a minute, then stir green onions and oil into cooked rice. Add rice mixture to the bowl of veggies.
  • Add chicken to veggies and rice. My chicken was cooked, but frozen so I threw it in the pan and thawed it out and made it warm.
**The actual recipe called for the rice, veggie mixture and chicken to be all separate. I preferred to throw it all in the same bowl. We liked this warm but you could eat it cold as well. We put the hoisin sauce on the bottom of a toasted tortilla and then a scoop of the chicken/rice/veggie mixture. This made 8 wraps using 8 inch whole wheat tortillas.

Total calories = 2140 calories8 
servings = 268 calories per wrap

TARTE AUX FRAISES ~FRENCH FOR STRAWBERRY TART ~ TRY A NEW ARECIPE

Hi, my name is Gisele (you can call me Gigi) I live on the 37 square mile island of St Martin/St Maarten in the Caribbean. You won’t find it on most paper world maps, it’s the smallest country to be peacefully shared by two Nations Holland and France. I love hiking, photography and food, I also enjoy blogging about my adventures. I’m delighted to have been asked to join the crew here at Our Krazy Kitchen as one of the hosts of Try A New Recipe Tuesdays! I’ll be posting on every 3rd Tuesday of the month. I’m pretty exited! Sometimes the recipes will be just new to you, or new to me or new to us all! Or maybe a new twist on an old fave! I hope to bring a French-Caribbean twist to the table. I really hope you enjoy my contribution, let me know what you think ok?
Here we go….
Nothing means French to me more than Tarte aux Fraises. It’s one of my Favorite french deserts and I always get it when I go to the bakery, I always thought it was super complicated until I tried it.
This particular recipe, the measurements are metric, you can convert them using this site or this one.

TARTE AUX FRAISES

For the Pie crust you’ll need
200gr of flour
100gr of butter
80gr of sugar
1 egg
1 pinch of salt
or you can also use pre-made pie crust

For the Crème patissière (Pastry cream)
1/2 ltr of Milk
3 eggs yolks
100 gr of sugar
50 gr of flour
50 gr of butter
250gr strawberries. I used more, eye balled it. 1 1/2 rectangular plastic container they come in.

  • Combine all ingredients then spread crust in pie pan, bake and let cool. i baked mine covered in foil with an extra pie pan inside to keep it from puffing up. You can also use those acrylic beans thingies.
  • Heat milk.
  • Whisk egg yolks and add sugar then flour while still whisking.
  • Add hot milk slowly and return to heat and continue vigorous whisking until cream thickens. Let cool. I added some vanilla extract to the mixture about 1 1/2 teaspoons.
  • Wash cut and then soak strawberries in simple syrup to cut down the natural acidity.

  • In cooled pie crust, spread pastry cream then layer strawberries. serve chilled. I heated some strawberry jam and brushed it over the pie.that gave it a glossy look.

And Voila! The finished product.

  • The pie should be refrigerated before cutting and serving. I couldn’t wait more than a few minutes and just dug in.
  • Bon Appetit!

Save Room for Dessert…Strawberry Shortbread Bars

The busy season is upon us, well, us, as in my family, that is.  Gardening, festivals, crawfish boils, you name it, and we’re either in the midst of it, heading out to it, or recuperating from from it.  So, my cooking style is either a put it in the oven/slow cooker and forget it meal, or something that comes together with minimum fuss and ingredients.  Today’s recipe is one of the latter.  You likely have everything in your pantry and/or fridge, and it takes absolutely no time to toss it together.  Oh, and the most important thing?  It’s super yummy, so be sure and Save Room for Dessert!

Strawberry Shortbread Bars
3 cups flour
1/2 cup old fashioned or quick-cooking oats
1/2 cup shredded coconut (optional, but yummy)
1 teaspoon vanilla
3/4 teaspoon baking soda
2 sticks unsalted butter, softened
3 cups strawberry preserves

Preheat oven to 350 degrees.
Combine flour, oats, coconut, vanilla, and baking soda in a large bowl, cut in softened butter, until mixture clumps between your fingers. 
Reserve two cups of the mixture, and press the remaining crumbs into an ungreased 13×9 baking dish.
Bake crust for 18 minutes at 350 degrees; remove from oven and allow to cool for 15 minutes. 
Do not turn off oven.
Spread preserves over crust, then sprinkle on reserved crumb mixture onto preserves.
Return to oven and bake for 30-35 minutes.
Allow to cool completely before cutting into bars; store any remaining bars in the refrigerator.

Crockpot Herbed Chicken

Crockpot Herbed Chicken
4 boneless, skinless chicken breasts
Home Seasoning
2-3 T butter
1/2 cup chicken broth
Paprika
Italian Seasoning
Garlic Powder
1 lemon or a lemon squeeze

Directions:  Put chicken in the crockpot (mine were still frozen).  Add 2-3 Tablespoons of butter or margarine.  Season the chicken with Home Seasoning.  Add 1/2 cup of chicken broth.  3-4 liberal squeezes of lemon juice.  2-3 shakes of paprika (mine came out really fast).  2-3 shakes of garlic powder.  Cook on high for 4-6 hours or on low 8-10.

Here’s what you’ll need:

Put the chicken in the crockpot and turned it on 4 hours or high.

Throw in 2-3 T of butter.
Sprinkle Home Seasoning all over it.
Measure out 1/2 cup of chicken broth and added it to the pot.   Add 3-4 big squeezes of lemon juice.
Dash in some paprika and garlic powder.
Here’s what you’ll end up with:
Super tender chicken with great flavor.  Make sure you keep the leftovers for sandwiches!

Fire Day Friday: Grilled Pork Chops with Pineapple Cucumber Relish

When I was in college (in Nebraska), we used to frequent this little place called Cliff’s Lounge.  Cliff’s Lounge was known for it’s Kamikazes.  Fifty (yep..5-0) different flavored Kamikazes to be exact!  It was a college students little heaven, trust me!  And we aren’t talking shots…we are talking large (did I mention LARGE) glasses of the devils’ own liquid!  My top 3 picks from that list of 50 were:  Purple Hooter, Troutwater (don’t judge), and Pineapple.  I have a vague memory of consuming all three one night… but we’ll skip over those stories as my mom might be reading this!!

So, I guess you are probably asking yourself why I’m telling you this, right?  Well, it seems that every time I eat or drink something pineapple, I am reminded of the Pineapple Kamikazes at Cliff’s.  Don’t ask me why, it’s been years since I’ve been to Cliff’s, but there was just something about those tasty drinks and the green tissue paper balls hanging from the ceiling that I will never, ever forget.  Plus, this is a little plug for Cliff’s – if you are ever in Lincoln, Nebraska, I highly recommend stopping by for a drink or two (or three).  The atmosphere alone is worth checking out!!
ANYWAY…on to what we are really here for:  If you have followed by blog at all, or have read at least one of my posts here since the beginning of the year, than you will probably know that I have a thing for sauces.  When I say sauces, I do have to include salsas and relishes to that mix…as I see it, salsas and relishes are just chunky forms of sauce anyway 🙂
My only problem with this meal was that I could not find thick cut pork chops.  UGH!!  It’s getting harder and harder for me to find anything but paper thin cuts.  What I hate the most is that the cook time has to be very hot and very fast so that it doesn’t dry out.  If you find thicker chops, grab them…just remember to keep them on the grill longer.  Other than that, this meal was perfect.  The flavors melded perfectly together… but I believe one of the best flavor combos out there are pineapple and pork!

Grilled Pork Chops with Pineapple Cucumber Relish
Adapted from Food Network Magazine
Printable Recipe 
Ingredients:
1 cup chopped or crushed pineapple
1 Tablespoon pineapple juice
2 teaspoons lime juice
1 teaspoon creamy peanut butter
1 teaspoon fish sauce
1 jalapeno pepper, finely chopped
1/4-1/2 English cucumber, finely chopped
salt and pepper
4 pork chops (whatever cut you can find will work – ours were boneless loin chops)
2 teaspoons olive oil
garlic salt
pepper
cayenne

Directions:

Rub the pork chops on both side with olive oil.  Season with garlic salt, pepper, and cayenne.  Allow to sit in the refrigerator for at least 1 hour.  If using thin chops, leave them in the fridge until you are just ready to throw them on the grill…the colder your thin chops are, the better.
In a food processor, puree 1/2 a cup of the pineapple along with the lime juice, peanut butter, and fish sauce.  In a bowl, add the cucumber, jalapeno, and remaining pineapple.  Pour the puree over and toss to combine.  Season with salt and pepper.

Preheat your grill to 425 degrees.  Grill, covered, for 3 minutes, flip and grill another 2-3 minutes.  Remove pork from the grill, serve with relish.  Enjoy!

Save Room for Dessert…Chocolate Cupcakes with Buttercream Icing

Andrew and I had a baking day yesterday.  Last week, I won an auction at a PTA function, the annual Pelican Palooza.  My win was a large basket filled with cookbooks, measuring spoons, and Andrew’s favorite, a kid’s baking set.  All week long he asked when he was going to be able to use his baking stuff.  I asked him what he wanted to bake and he chose cupcakes, chocolate, of course.  Before we even starting on the cupcake batter, he had pulled all of the gel food coloring out of the pantry.  I asked him to choose 5 colors, and voila, you can see his choices.  I mixed the icing, but I let him do the rest.  He chose pink, because “moms like pink.”  His favorite was the blue.
The recipe I used was from Rebecca Rather’s The Pastry Queen.  I adapted her Mexican Chocolate Fudge-Pecan Cake for the cupcakes, leaving out the cinnamon and halving the recipe.  It’s a nice cupcake; Andrew was happy, and I’m sure you will be, too, so be sure to save room for dessert when you make these!

Chocolate Cupcakes with Buttercream Icing Printable recipe
1 stick unsalted butter
¼ cup cocoa powder
3 oz water
1 cup sugar
½ cup buttermilk
1 tablespoon vanilla
1 large egg
1 cup flour
½ teaspoon baking soda
⅛ teaspoon salt


Preheat oven to 350 degrees.  Line a muffin tin with paper liners (15-18)
Over medium heat, melt butter, add cocoa and stir until smooth.
Pour in water and continue to stir over medium heat.
Pour mixture into a bowl, the add the sugar, buttermilk, vanilla, and egg; whisk mixture until smooth.
Add flour, soda and salt, whisking until dry ingredients are incorporated in the wet.
Divide batter amongst liners and bake for 25-30 minutes, or until a tester inserted comes out clean.  
Allow to cool before applying the icing.


Buttercream Icing
2 tablespoons unsalted butter, softened
1 teaspoons vanilla
2 tablespoons milk
2-3 cups powdered sugar


Cream together butter and vanilla until fluffy, about 3 minutes.  With the mixer on low, gradually add 2 cup powdered sugar, then slowly pour in the 2 tablespoons of milk, 1 tablespoon at a time. Add more powdered sugar or milk, to reach desired consistency.
Divide icing and mix in gel food coloring.
When cupcakes have cooled, frost as desired. 


Fire Day Friday: Island Beach Chicken

I’d love to tell you that I call this Island Beach Chicken because it reminded me of my sun bleached days surfing the East coast of Florida.  Can’t you just see the flickering orange light of a bonfire, crackling against the sound of the crashing night surf?  The warm sea breeze carries the smell of spicy wood grilled chicken in the air along with the chatter and laughter of a handful of weary surfers. 

Reality Check:  While we did spend many a day chasing the best waves up and down the coast, we NEVER ate like that.  We were broke (duh, we surfed all day), it was late, and we ate off the $1 menu at Taco Bell.  (Actually back then it was a $.79, $.89, $.99 menu).  Yeah, this is really me circa 1984. 
I call it Island Beach Chicken because it mimics my favorite jerk chicken and just about any other chicken from island beachy destinations like Jamaica, the Bahamas, Virgin Islands or Barbados.   They all use a spicy, highly seasoned mojo and grill over live fire.  
Island Beach Chicken
Source:  www.nibblemethis.com
1 whole chicken, cut into pieces (or 8 bone in thighs, 4 leg quarters, whatever….)
1 ea roasted red bell pepper (I used a jarred pepper which is about 1/4 cup, real ones yield more)
1 ea habanero pepper, seeded and diced (wear gloves, trust me)
1/4 cup green bell pepper, diced
1 ea green onion, diced
1/4 cup red onion, diced
1/4 cup yellow onion, diced
1/4 cup parsley, diced
2 cloves garlic, diced
1 tsp salt
1 tsp dried thyme
1/4 cup orange juice
1/4 cup lime juice
1/4 cup oil
Like I said, the beachy chicken dishes almost all have a mojo paste thing going on.  Take all of the ingredients except the chicken and put in your blender, food processor or Magic Bullet (What?  it was a gift)
and blend/process/bulletize until smooth.
Marinate the chicken with the mixture for 4-8 hours.
Set up your grill for a medium heat (350f) direct cook.  That takes about 1 chimney full of Kingsford Charcoal for my grill.  (The grill I use other than our two Big Green Eggs)
Grill for 8-12 minutes per side.  I spend much more time turning these throughout the cooking time compared to a steak when I say the less turning the better.
Don’t be afraid of a little char.
Remove when the thighs are 170f and the breasts are 160f. 

Wow, this was totally tubular and awesome to the max!

Seriously though, the marinade is spectacular.  It brings all of the flavor of jerk chicken without all of the burning heat.