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.
MOJO MARINATED PORK
Steps:
- Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
- Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
- Preheat the oven to 425 degrees F.
- Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
- Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
- Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
- Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.
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
THE REAL MOJITO
This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.
Provided by Brandy
Categories World Cuisine Recipes Latin American Caribbean
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g
MOJITO MARINATED FRUIT
All the flavors of the popular mojito cocktail are featured in this fantastic salad. After you eat the fruit, you'll want to sip the luscious syrup! -Marcy Griffith, Excelsior, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely., In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight., Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint.
Nutrition Facts : Calories 128 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 1g fiber), Protein 1g protein.
MOJO GRILLING MARINADE
This mojo marinade is delicious for use with meats and fish before grilling. It's a great marinade for grilled flank steak, whole pork loins, and on whole rotisserie chickens! Meat and chicken should be marinated overnight, fish only needs one hour.
Provided by Deb Blagg
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 4.4 g, Fat 18.1 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 2.5 g, Sodium 183.7 mg, Sugar 2.2 g
MOJITO MARINADE
This versatile marinade can be used for pork tenderloin or chicken... poured it over cooked veggies or potatoes.... or toss it with a green salad. A chipotle pepper is an option if you want to give it a bit of a kick. The rest of the chipotles can be frozen and removed individually for another use.
Provided by Abby Girl
Categories Vegetable
Time 25m
Yield 1 1/4 cup
Number Of Ingredients 11
Steps:
- Mix together the garlic, onions, orange juice, and lime juice in a bowl.
- Heat the olive oil in a large saucepan til just smoking.
- CAUTION: slide the contents of the bowl into the hot oil - be very careful because the liquid could splatter. You might want to use oven mits.
- Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
- CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Which ever method you use, just use caution with the hot liquids.
- Pour into a glass container and cool to room temperature; cover and refrigerate.
- Mojito Marinade keeps for up to 2 weeks.
Nutrition Facts : Calories 664.3, Fat 55.3, SaturatedFat 7.7, Sodium 3502.1, Carbohydrate 44, Fiber 3.3, Sugar 23.8, Protein 4.3
MOJITO MARINADE
Steps:
- Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.
MOJITO MARINADE
Make and share this Mojito Marinade recipe from Food.com.
Provided by Lavender Lynn
Categories Caribbean
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. Pulse until the shallots are finely chopped. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.
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