Best 11 Mojito Chicken Recipes

MOJITO CHICKEN

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.

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-MARINATED CHICKEN RECIPE BY TASTY

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!

MOJITO CHICKEN

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.

MOJITO-MARINATED CHICKEN BREASTS

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.

MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS

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.

GRILLED MOJITO LIME CHICKEN WITH FRESH TOMATO SALSA

Steps:

• For the Fresh Tomato Salsa, mix first 7 ingredients in medium bowl. Cover. Refrigerate until ready to serve.
• For the Chicken, mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved marinade halfway through cooking. Serve with Fresh Tomato Salsa.

MAMA'S MOJITO CHICKEN

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.

ISLAND MOJITO CHICKEN AND RICE WITH SALSA TROPICALE

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.

MOJITO CHICKEN BREAST

Steps:

• In a large sheet pan, spread the asparagus out and drizzle with 1-2 tablespoons of the olive oil to coat. Season with salt and pepper.
• Next, place the almonds on the pan, add 1 teaspoon of oil to coat then roast in at 400 degrees F for 10 minutes. Remove and set aside.
• In a large skillet, heat 1 teaspoon of oil until very hot.
• Add the chicken and begin to brown. Add the onion and garlic and sauté until tender - about 7-8 minutes.
• Add the lime juice and carefully add the rum and lime zest. Season with salt and pepper. Simmer slowly until cooked.
• Toss in half of the almonds and place the hot rice on a warm platter.
• Top the rice with the chicken, arrange the roasted asparagus, drizzle the juices on top and garnish with the remaining almonds and mint.

MOJITO CHICKEN WITH PLANTAIN FRIED RICE

Steps:

• In large sealable plastic bag, place olive oil, 3 tablespoons lime juice, lime zest, garlic, jalapeno and ginger. Add chicken and marinate in refrigerator at least 30 minutes.
• Meanwhile, in medium saucepan over medium high heat, place coconut milk and chicken broth. Bring to a boil and add remaining 1/4 cup lime juice and salt. Stir in rice, cover, reduce heat and cook 30-50 minutes, until done.(You might start with the lowest amount of liquids, cooking time varies).
• Remove chicken from marinade and discard marinade. Sprinkle chicken on both sides with jerk seasoning and place on broiler pan. Place under hot broiler about 8 inches from heat.
• Cook about 8 minutes per side or until internal temperature reaches 165°F.
• While chicken cooks, in medium skillet over medium high heat, place 2 tablespoons of the cooking oil. Peel plantains and cut in 1/2 inch thick slices. Fry in hot oil about 1-1/2 minutes per side, pushing down with back of spatula to flatten. When browned, remove from pan and drain on paper towels. Cut each slice into quarters, leaving a few whole for garnish.
• Heat remaining 2 tablespoons oil in skillet. Add green onions and cook until soft. Stir in cooked rice, pineapple and soy sauce. Add chopped mint and cut plantains.
• Place rice and chicken on serving dish, top with reserved fried plantains. Pour some of the Lime-Coconut Sauce over top and pass remainder in a small bowl. Garnish with lime slices, toasted coconut, red peppers, and mint sprigs. Enjoy!
• Lime-Coconut Sauce: In small saucepan, place unsweetened coconut milk, brown sugar, grated lime zest, dark rum, fresh lime juice and kosher salt. Place over medium high heat and stir until hot.