Mojito-Marinated Chicken Breasts
Tastes great with Cuban black beans and cilantro rice.
- 3/4 cup fresh lime juice
- 1/2 cup plus 2 tablespoons light rum
- 1/2 cup finely chopped fresh mint
- 6 tablespoons mint syrup
- 1 tablespoon vegetable oil
- 1 tablespoon coarse kosher salt
- 6 chicken breast halves with skin and bones (about 5 pounds)
- 3 large limes, quartered lengthwise
- Fresh mint sprigs
1. 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 and marinate 24 hours, turning bag twice.
2. Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.
3. Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.
4. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.
Market tip: Mint syrup is often shelved with the coffee and tea at the supermarket. If you can’t find it, you can go to a local coffee shop to find it, or make mint infused simple syrup.
Store any extra syrup in the refrigerator, and use to sweeten iced tea.
1 1/2 cups coarsely chopped fresh mint
2 cups sugar
2 cups water
1. Tie mint in a cheesecloth bag, and place in a saucepan. Add sugar and 2 cups water; bring mixture to a boil. Cook, stirring constantly, until sugar dissolves.
2. Remove from heat; cover and let cool. Remove and discard cheesecloth bag. Yield: 2 3/4 cups