Mojito - Marinated -chicken Breasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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THIS POPULAR CHICKEN RECIPE WAS ADAPTED FROM THE MOJITO DRINK- RUM AND MINT COMBO -FROM CUBA, BY ADDING AT THE LAST MINUTE A LITTLE EXTRA SPRITZ OF GRILLED LIME ADDS EVEN MORE FLAVOR Ingredients:
3/4 cup fresh lime juice |
1/2 cup plus 2 tablespoons light rum |
1/2 cup finely chopped fresh mint |
6 tablespoons mint syrup |
1 tablespoon vegetable oil |
1 tablespoon coarse kosher salt |
6 chicken breast halves with skin and bones |
3 large fresh limes, quartered- lengthwise |
fresh mint sprigs |
Directions:
1. WHISK LIME JUICE, 1/2 CUP RUM, AND NEXT 4 INGREDIENTS IN BOWL.
2. PLACE CHICKEN IN ZIP-LOCK BAG, POUR MARINADE OVER CHICKEN; AND SEAL BAG, TURN BAG TO COVER CHICKEN WITH MARINADE. CHILL 4 HOURS, TURNING BAG TWICE IN THAT TIME.
3. PLACE LIME QUARTERS IN A SHALLOW BOWL, POUR REMAINING 2 TABLESPOONS OF RUM OVER, TOSSING TO COAT. LET STAND AT ROOM TEMPERATURE.
4. PREPARE GRILL ( MEDIUM HEAT) GRILL CHICKEN UNTIL COOKED THROUGH, ABOUT 15 MINUTES PER EACH SIDE, TRANSFER TO PLATTER WHEN DONE.
5. NOW GRILL LIMES UNTIL SOFT AND SLIGHTLY CHARRED ABOUT 5 MINUTES, GARNISH PLATTER WITH MINT SPRIGS. SQUEEZE GRILLED -LIMES OVER CHICKEN AND SERVE.
6. ***************NOTE***********
7. MINT SYRUP IS USUALLY FOUND SHELVED BY THE COFFEE AND TEAS .........
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