Mojito-Marinated Chicken Breasts Recipe

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Jessica Published June 22, 2020
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Mojito-Marinated Chicken Breasts Recipe

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

  • 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
  1. Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl.
  2. Place chicken in resealable plastic bag.
  3. Pour marinade over; seal bag.
  4. Turn bag to distribute marinade.
  5. Chill 4 hours, turning bag twice.
  6. Place lime quarters in shallow bowl.
  7. Pour remaining 2 tbsp. rum over, tossing to coat.
  8. Let stand at room temperature.
  9. Prepare barbecue (medium heat).
  10. Grill chicken until cooked through, about 15 minutes per side.
  11. Transfer to platter.
  12. Grill limes until soft and slightly charred, about 5 minutes.
  13. Garnish platter with mint sprigs.
  14. Squeeze grilled limes over chicken and serve.
  15. Garnish with grilled pineapple slices cut into star shapes, if desired.

Tip: Mint syrup is often shelved with the coffee and tea at the supermarket

How To Make Mojito-Marinated Chicken Breasts

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Preparation: 15 mins
Cooking: 20 mins
Total: 35 mins
Serves:

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

  1. Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl.
  2. Place chicken in resealable plastic bag.
  3. Pour marinade over; seal bag.
  4. Turn bag to distribute marinade.
  5. Chill 4 hours, turning bag twice.
  6. Place lime quarters in shallow bowl.
  7. Pour remaining 2 tbsp. rum over, tossing to coat.
  8. Let stand at room temperature.
  9. Prepare barbecue (medium heat).
  10. Grill chicken until cooked through, about 15 minutes per side.
  11. Transfer to platter.
  12. Grill limes until soft and slightly charred, about 5 minutes.
  13. Garnish platter with mint sprigs.
  14. Squeeze grilled limes over chicken and serve.
  15. 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

  • Calcium: 36mg
  • Calories: 399kcal
  • Carbohydrates: 9g
  • Cholesterol: 145mg
  • Fat: 8g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 949mg
  • Protein: 48g
  • Saturated Fat: 3g
  • Sodium: 1221mg
  • Sugar: 3g
  • Vitamin A: 259IU
  • Vitamin C: 23mg
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