The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor to this chicken breast recipe.
How To Make Mojito-Marinated Chicken Breasts
Ingredients
- ¾ cup fresh lime juice
- ½ cup light rum , plus
- 2 tbsp. light rum
- ½ cup fresh mint, chopped
- 6 tbsp. mint syrup
- 1 tbsp. vegetable oil
- 1 tbsp. coarse kosher salt
- 6 chicken breast , about 5 lb., halves with skin and bones
- 3 large limes, quartered lengthwise
- fresh mint sprigs
Instructions
- 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 tbsp. 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.
- Garnish with grilled pineapple slices cut into star shapes, if desired.
Recipe Notes
Tip: Mint syrup is often shelved with the coffee and tea at the supermarket
Nutrition
- Sugar: 3g
- :
- Calcium: 36mg
- Calories: 399kcal
- Carbohydrates: 9g
- Cholesterol: 145mg
- Fat: 8g
- Fiber: 1g
- Iron: 1mg
- Potassium: 949mg
- Protein: 48g
- Saturated Fat: 3g
- Sodium: 1221mg
- Vitamin A: 259IU
- Vitamin C: 23mg
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