RECIPE: Mojito Marined Chicken Breasts
Recipe Country of Origin: Cuba
I may personally be a vegetarian, but I won’t let that ruin the fun for the rest of you- and, if I were to eat chicken, I can’t think of anything better to marinate it in than a mojito- can you? Drawing inspiration from the Perez family in Chanel Cleeton’s books, I thought that this Cuban recipe might be a fun way to spice up your culinary repertoire… And maybe you’ll even want to pair it with the Cuban cocktail we’ll be making this weekend with Ivy Mix? (See that event info here.)
Makes: 6 Servings
- 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 (about 5 pounds)
- 3 large limes, quartered lengthwise
- Fresh mint sprigs
- Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.
- Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.
- Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.
- Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.