2lbsboneless skinless chicken thighsalthough any cut of chicken will work great with this marinade
Combine the marinade and the chicken in a large Ziploc bag or airtight container. Place in the refrigerator and marinate at least 8 hours, preferably 24 hours. Turn occasionally to ensure that the meat is well coated and all parts have a chance to absorb the flavors.
Oven Directions: When ready to cook, preheat the oven to broil and line a large baking sheet with foil. Spread the chicken pieces out across it. Broil the chicken for 6-7 minutes on the first side and then remove from the oven and turn the pieces over. Broil another 5-6 minutes or so, just until the chicken is almost done. (These are the directions for cooking boneless skinless chicken thighs. If you are using a different cut of meat, adjust accordingly.)
If your pieces are thicker, they will take a little longer. Broil just until the meat is no longer pink and the juices run clear. Enjoy!
Crock-Pot Directions: Place frozen chicken pieces in the crock-pot. Cook on high for a few hours, until softened, but still raw. Drain excess liquid from the crock-pot and then add the marinade. Cook on low for a few more hours until the chicken can be shredded. Toss the shredded chicken with the marinade until all the juices are absorbed into the chicken.
FREEZER MEAL: Combine the marinade and chicken in a gallon size Ziploc and freeze them together. When you are ready to cook the chicken, thaw in the refrigerator, allowing the marinade to work its flavors throughout the meat. Once thawed, oven cook as described above. If you are cooking in the crock-pot, you can add everything to the crock-pot while still frozen.
Mojo Chicken – In the Oven or In the Crock-Pot https://barefeetinthekitchen.com/mojo-chicken-in-oven-or-in-crock-po/