MOJITO CHICKEN
Provided by Guy Fieri
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
- Preheat oven to 300 degrees F.
- Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
- In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
- Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
- When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
- Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
- Combine all ingredients in mixing bowl.
- In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.
MAMA'S MOJITO CHICKEN
We have come to adore this chicken. Part of a meal I created for RSC 8 recipe#161348. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones.
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine ALL marinade ingredients together in a blender; blend until smooth.
- Pour into a zipper seal bag.
- Add chicken breasts and allow to marinade in refrigerator for 2-4 hours.
- Discard marinade after that time.
- At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill.
- Cook just until meat is no longer pink in middle, about 20 minutes; turn once during cooking.
- Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.
Nutrition Facts : Calories 596.3, Fat 32.1, SaturatedFat 9, Cholesterol 155.2, Sodium 155.4, Carbohydrate 20.6, Fiber 1.9, Sugar 14.1, Protein 39.9
MOJITO-MARINATED CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, white rum, fresh mint, garlic, rock salt, ground pepper, limes, extra virgin olive oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 8
Steps:
- Slice the chicken breasts in half lengthways.
- Put all of the ingredients into a ziplock bag and stir them all about so everything is coated and mixed up.
- Marinate for at least 4 hours, but try to leave them over night if you have the time.
- Cook the chicken as you usually would, we used a griddle pan on a medium heat for about 6-7 minutes on each side, but these can go in a regular pan, the oven or even on the BBQ!
- Don't forget to give it one last squeeze of lemon juice to give it that extra kick!
- Enjoy!
Nutrition Facts : Calories 275 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 35 grams, Sugar 0 grams
MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F
- Coat a large baking sheet with cooking spray.
- Arrange asparagus on baking sheet and spray with cooking spray. Season with salt and black pepper. Roast 10 minutes. Top the asparagus with almonds and roast 5 more minutes, until fork-tender and almonds are golden brown. Remove from the oven and set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion, garlic and sugar and cook 3 minutes, until soft stirring with wooden spoon. Add chicken and saute 3 to 5 minutes, until golden brown on all sides. Add lime juice and carefully, off the heat, add the rum. Return to the heat and add lime zest, salt, pepper and bring to a simmer. Simmer for 3 minutes, until chicken is cooked through, about 12 to 15 minutes. Serve chicken, garnished with mint, over couscous with the almond topped asparagus on the side.
MOJITO CHICKEN
A great and tasty summer recipe that combines the tastes of a Mojito and grilled chicken. This comes from the WeightWatchers "Sizzle It' book.
Provided by hpitler
Categories Chicken Breast
Time 35m
Yield 6 breasts, 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine lime zest, lime juice, orange juice, honey, garlic, cumin, chopped mint, olive oil, and salt in a small bowl.
- Transfer one half of mixture into a covered container and refrigerate.
- Transfer the remaining the remainder of the mixture into a gallon size Zip Lock bag and add the chicken.
- Squeeze out the air from bag and seal.
- Let chicken marinade for at least 2 hours, or over night.
- Preheat grill.
- Remove the chicken from the bag and discard excess marinade.
- Place chicken on grill and cook for 20-30 minutes, turning occasionally.
- While chicken is cooking, pour reserved marinade into a small saucepan and bring to boil.
- Transfer cooked chicken to a platter and spoon hot marinade on top.
- Garnish with lime wedges and a sprig of mint and serve.
OVEN-ROASTED MOJITO CHICKEN
Steps:
- Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
- Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
- Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.
MOJITO MANGO CHICKEN
This was created for Ready, Set, Cook 2006. A mojito is a traditional Cuban cocktail made with rum, mint and lime. This dish incorporates the mojito into a mango salsa. Once you pour this Caribbean "cocktail" over your gingery, garlicky chicken, you have a highly flavorful Caribbean entree.
Provided by tara portee
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees.
- To make salsa, heat oil in a skillet over medium high heat.
- Add green pepper and onions and saute about 4 minutes.
- Add minced ginger and red pepper flakes, saute another 1 minute.
- Now add mango and cook an additional 5 minutes.
- Now add rum and lime juice and simmer for one minute.
- Take off the heat and stir in mint. Set mango salsa off to the side.
- For the chicken breast preparation pat the breasts dry.
- Combine the flour, garlic powder, ginger, salt and pepper.
- Lightly pat the chicken into the flour mixture.
- Heat the oil over medium high heat in an oven proof skillet.
- Lightly brown the chicken for about three minutes on each side.
- Pour the mango salsa over the chicken.
- Put the uncovered skillet in a 350 degree oven for 10 minutes.
Nutrition Facts : Calories 348.5, Fat 15.8, SaturatedFat 1.5, Cholesterol 68.4, Sodium 370.8, Carbohydrate 19.6, Fiber 1.9, Sugar 12.2, Protein 28.5
ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE
Delicious mojito chicken surrounded by an ocean of tasty rice and topped with a fresh salsa. This is a long recipe with lots of ingredients but it makes an entire meal that will please both company and family. I hope you enjoy this creation I made for RSC8.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 33
Steps:
- Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time.
- At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking.
- Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,.
- Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges.
- Toss in remaining ingredients EXCEPT WATER and saute for one minute.
- Add water, stir and cover tightly.
- Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender.
- Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl.
- In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired.
- Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature.
- To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken.
- Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.
Nutrition Facts : Calories 790, Fat 23.7, SaturatedFat 6.5, Cholesterol 145.3, Sodium 785, Carbohydrate 74.8, Fiber 5.2, Sugar 22.1, Protein 53.6
MOJITO-MARINATED CHICKEN BREASTS
Categories Rum Chicken Marinate Low Carb Lime Mint Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- 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.
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