Ingredients
3 cups olive oil
2 3/4 cups fresh line juice (about 32 lines)
2 cups orange juice
1 1/2 cups chopped fresh cilantro
36 cloves of garlic, thinly sliced
3 Tblsp. grated orange peel
3 Tblsp. driefd oregano
2 Tblsp. ground cumin
1 Tblsp. salt
1 Tblsp. black pepper
32 pieces chicken with skin and bones
4 lg. zucchinis- diagonal cut 1" thick
4 lg. yellow summer squash- diagonal cut 1" thick
4 lg. red peppers-seeded cut into 6 wedges
4 lg yellow pepper- same as above
4 lg.greem pepper-same as above
Preparation
Combine first 10 ingredients into a large bowl an wisk together. Divide chicken and vegetables among 4 large lg. plasic freezer bags. Reserve 2 cups of Mojo sauce for after cooking. Seal bages and refrigerate for 6 hours, preferably overnight. When cooking, use med-hi heat and cook in batches. Chicken should take about 20 min. total; vegetables about 10 min Transfer to serving plater, keep batches warm in low temp oven if necessary til serving time.
Reg.: Vegetables you can also add 1/4" thick slices of Vidalia onions, if you want eggplant do those seperately as they absord a lot of oil. Recipe also suggests their Potatoe & Onion Tortilla (it’s similar to Scalloped potatoes but way better.
