MOJITO- MARINATED CHICKEN BREASTS
www.RecipeGirl.com
MARINADE:
¾ cup fresh lime juice
½ cup light rum
½ cup finely chopped fresh mint leaves
6 Tbs mint syrup (see cooking tips below)
1 Tbs vegetable oil
6 whole chicken breast halves with skin & bones (about 5 lbs)
3 large limes, quartered lengthwise
2 Tbsp. light rum
fresh mint sprigs for garnish, optional
1. Marinate chicken: Whisk lime juice, rum, chopped mint, mint syrup and vegetable oil in a bowl. Place chicken in resealable plastic bag. Pour marinade over and seal bag. Turn bag to cover. Chill at least 4 hours, turning several times during the day to re-distribute marinade.
2. Prepare limes: Place lime quarters in a shallow bowl. Pour 2 Tbsp. of rum over, tossing to coat. Let stand at room temperature.
3. Prepare grill to medium heat. Grill chicken until cooked through, about 15 minutes per side. Transfer to a platter.
4. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.
Servings: 6
Cooking Tips
*Mint syrup is often shelved with the coffee and tea at the supermarket. It’s available anywhere that sells syrups for coffee. To make your own: Mix 1 cup of sugar and 1 cup of water and boil for one minute. Remove from heat and add a handful of mint leaves. Let sit until cooled. Strain out the mint and you’ll have mint syrup remaining. Measure from that.
**The longer you marinate the chicken, the more flavorful it will be.
***You can use boneless chicken breasts for this, but they’re just not as good as the bone-in for this recipe.
****To make grilling easier, you can bake the breasts for a short time and then finish them off on the grill. Bake at 350 for 30 minutes (covered) and then finish off on the grill about 5 min. per side.
Recipe Source: Adapted from Bon Appetit
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
