MOJITO RECIPE
Mix this classic cocktail for a party using fresh mint, white rum, sugar, zesty lime and cooling soda water. Play with the quantities to suit your taste.
Provided by Good Food team
Categories Cocktails
Time 5m
Yield Makes 1
Number Of Ingredients 5
Steps:
- Muddle the lime juice, sugar and mint leaves in a small jug, crushing the mint as you go - you can use the end of a rolling pin for this. Pour into a tall glass and add a handful of ice.
- Pour over the rum, stirring with a long-handled spoon. Top up with soda water, garnish with mint and serve.
Nutrition Facts : Calories 158 calories, Fat 0.1 grams fat, Carbohydrate 4.6 grams carbohydrates, Sugar 4.3 grams sugar, Protein 0.3 grams protein
MOJITO CHICKEN AND ROASTED ASPARAGUS WITH ALMONDS
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
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.
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
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.
MOJITO-MARINATED CHICKEN BREASTS
Categories Rum Chicken Marinate Low Carb Lime Mint Summer Grill/Barbecue Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 9
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.
MAMA'S MOJITO CHICKEN
We have come to adore this chicken. Part of a meal I created for RSC 8 recipe#161348. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones.
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 596.3, Fat 32.1, SaturatedFat 9, Cholesterol 155.2, Sodium 155.4, Carbohydrate 20.6, Fiber 1.9, Sugar 14.1, Protein 39.9
MOJITO CHICKEN BREAST
Looking for a delicious recipe with a hint of Cuban flair? Try our tasty take on chicken with Mojito accents, garnished with asparagus and Fisher Slivered Almonds.
Provided by Fisher Nuts
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
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.
DINOSAUR BBQ MOJITO CHICKEN
From the Dinosaur BBQ cookbook. I haven't made the sauce from scratch since a store near my house sells it in bottles in the bbq sauce section but the chicen is very good. Cooking time does not include cooling time for the marinade or marinating time for the chicken.
Provided by Sandyg61
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade:.
- Mix the garlic, onions, orange and lime juices in a bowl.
- Heat the olive oil in a large saucepan until just smoking.
- Cover your arms and put on potholder mitts. Slide the contents of the bowl into the hot oil - be very careful because the liquid will spatter.
- Simmer for 5 minutes.
- 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 temp; then cover and refrigerate. Will keep for up to 2 weeks.
- To make the chicken:.
- Spread the chicken out in a baking dish and pour the marinade over it. Rub some of the marinade under the skin.
- Marinate the chicken for 4 hours or overnight in the fridge.
- Turn the oven onto 375.
- Scatter the onion over the bottom of a roasting pan, and put the chicken on top, skin side up.
- Pour the remaining marinade over the chicken and roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
- Serve the chicken with pan juices and sprinkle with parsley to garnish. If desired, squeeze lime wedges over chicken.
Nutrition Facts : Calories 349.3, Fat 27.7, SaturatedFat 3.8, Sodium 9.3, Carbohydrate 26.1, Fiber 2.2, Sugar 13.6, Protein 2.5
MOJITO CHICKEN
A great and tasty summer recipe that combines the tastes of a Mojito and grilled chicken. This comes from the WeightWatchers "Sizzle It' book.
Provided by hpitler
Categories Chicken Breast
Time 35m
Yield 6 breasts, 6 serving(s)
Number Of Ingredients 12
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 CHICKEN WINGS
Make and share this Mojito Chicken Wings recipe from Food.com.
Provided by bigwolverine
Categories Chicken
Time 10h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients except for chicken wings in a food processor (or blender), process until blended.place wings in a large resealable bag or container, pour in marinade and toss to coat.refrigerate 8-10 hours.
- heat grill to medium heat. remove wings from marinade , place wings on grill and cover. grill wings 15-20 minutes, or until no longer pink; turning occasionally.
Nutrition Facts : Calories 609.8, Fat 46.5, SaturatedFat 11.6, Cholesterol 174.8, Sodium 167.2, Carbohydrate 3.8, Fiber 0.2, Sugar 1.9, Protein 42
CUBAN MOJO CHICKEN RECIPE
Steps:
- Gather the ingredients.
- In a large bowl, combine the orange zest, lime zest , orange juice, lime juice, olive oil, cilantro, garlic cloves, jalapeno (if using), oregano, cumin, salt, and black pepper.
- Place the chicken into the marinade , cover with plastic wrap, and refrigerate for at least 4 hours or overnight. You can also do this in a large zip-top bag, but be sure to place the bag into a large bowl to safeguard against drips.
- Preheat the oven to 400 F. Remove the chicken from the marinade and place on a large roasting pan. If you like, tie the legs together with kitchen string and tuck the wing tips under the body to help prevent them from darkening too much.
- Roast in the oven for approximately 1 1/2 hours, or until the thickest part of the thigh reaches 165 F on a meat thermometer. If the breast starts to get too dark while roasting, cover loosely with a sheet of aluminum foil.
- Remove from the oven, cover loosely with aluminum foil, and allow to rest for about 10 minutes before carving.
- Garnish with orange and lime slices (if using) and serve with rice and black beans.
Nutrition Facts : Calories 673 kcal, Carbohydrate 7 g, Cholesterol 152 mg, Fiber 1 g, Protein 47 g, SaturatedFat 10 g, Sodium 456 mg, Sugar 3 g, Fat 50 g, ServingSize 4 Servings, UnsaturatedFat 0 g
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.
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GRILLED CHICKEN MOJITO SANDWICHES RECIPE | MYRECIPES
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4.5/5 (6)Calories 370 per servingServings 4
- To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk. Cover and chill.
- To prepare sandwich, combine 1 tablespoon mint and next 4 ingredients (through garlic) in a large zip-top plastic bag. Add chicken breast tenders; seal and marinate in refrigerator for 15 minutes, turning occasionally.
- Remove chicken from bag; discard marinade. Place chicken and onion on grill rack coated with cooking spray. Grill 4 minutes on each side or until chicken is done and onion is tender. Remove from grill; sprinkle chicken with salt and pepper.
MOJITO-MARINATED CHICKEN KEBABS RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 50 minsCategory Healthy BBQ & Grilled Chicken Breast RecipesCalories 324 per serving
- Combine mint, lime juice, oil, rum, agave, 1/4 teaspoon salt and pepper in a mini food processor. Pulse until well incorporated, about 15 seconds. Reserve 2 tablespoons for serving; pour the rest into a medium bowl. Add chicken and toss to coat. Let stand for 10 minutes.
- Cut onions into 1-inch rounds, then into quarters. Thread the onions and chicken onto separate skewers. (Save the leftover marinade.)
- Grill the chicken for 8 minutes. Turn and brush with the leftover marinade and grill until an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 8 minutes more. Grill the onions, turning occasionally, until slightly charred, about 4 minutes per side.
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From cravingtasty.com
5/5 (7)Total Time 1 hr 25 minsCategory Dinner, Main CourseCalories 298 per serving
- Spread the chicken pieces in a baking dish. Pour in the mojo marinade. Rub each peace with the marinade really well, lifting skin and getting the marinade underneath. Marinate in a fridge for at least 4 hours, or overnight.
- Preheat the oven to 375F. Scatter the onion slices all over the bottom of a roasting pan, then arrange the chicken pieces on top, skin side up. Pour the marinade all over the chicken pieces and onions. Roast for about 60 to 75 minutes, or until the tops a golden brown and the chicken is cooked through. Rotate the baking dish after about 40 minutes to ensure even browning.
- Remove the chicken pieces from the roasting pan and transfer to a serving platter. Add a little more fresh Mojo marinade, if you have any, to wake up the flavors. Stir the pan juices and pour them over the chicken pieces. Garnish with chopped parsley or cilantro and lime wedges and serve.
CITRUSY MOJITO CHICKEN RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
5/5 Total Time 30 minsServings 4
- Light a grill or preheat a grill pan. Using a sharp knife, peel the grapefruit and lime, removing all of the bitter pith. Cut in between the membranes and release the sections onto a work surface. Squeeze the membranes over a medium bowl to extract the juices. Stir in half each of the olive oil, cilantro and mint and season with salt and pepper. Add the chicken and toss to coat.
- Grill the chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside and cooked through, 8 to 10 minutes.
- Meanwhile, coarsely chop the grapefruit and lime sections and transfer to a bowl. Add the red onion and the remaining olive oil, cilantro and mint. Season with salt and pepper. Serve the chicken thighs with the citrus salsa.
ROASTED MOJITO CHICKEN | MCCALLUM'S SHAMROCK PATCH
From themccallumsshamrockpatch.com
5/5 (15)Total Time 2 hrs 50 minsCategory Main CourseCalories 424 per serving
- Place all above ingredients in a blender and blend for 45 seconds or so to combine all ingredients thoroughly. Place in a tightly sealed jar or container until ready for use. May be stored for 7+ days safely.
MOJITO CHICKEN - FAITHFULLY GLUTEN FREE
From faithfullyglutenfree.com
Reviews 5Category Main DishesServings 6Estimated Reading Time 2 mins
- 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.
- 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.
MOJITO CHICKEN RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (62)Category MainServings 4Total Time 1 hr 20 mins
- Firstly you need to spatchcock the chicken (see below). Use a sharp knife to cut a few deep slashes through the chicken, on the legs and the breast, to help the marinade penetrate. Lay the chicken flat in a shallow dish and set aside.
- Pick the leaves and thinner stems from the mint, and chop roughly. Add to a small food processor with the rum, shallots, lime zest and juice, olive oil and chilli flakes, if using. Season and blitz together (alternatively, chop everything finely and mix together in a bowl). Spoon the marinade over the chicken, working it well into the slashes. Cover with clingfilm and set aside in the fridge to marinate for about 2 hours, or overnight if you have time.
- When you are ready to cook, fire up a barbecue to a low heat, or preheat the oven to 200°C, fan 180°C, gas 6. Preheating will take at least 30 minutes with a charcoal barbecue – the flames need to have died down completely, leaving you with glowing coals with a coating of white ash. Push the hot coals to one side, so you can cook the chicken on the other side over a lower, more indirect heat. Season the chicken generously with salt; discard the marinade.
- For the barbecue: lay the spatchcocked chicken skin-side up onto the grill bars and shut the lid. Leave to cook for 35-40 minutes. Check every 10 minutes or so to make sure the chicken is cooking evenly, turning around if necessary but keeping it skin side up. Now turn the chicken skin side down, and cook for 25-30 minutes, again checking regularly to make sure it’s cooking evenly. For maximum crispy skin, weight the chicken down as it cooks; a heavy cast iron dish or even a heavy heatproof (no plastic handles) frying pan is ideal. Check the chicken is cooked by slicing into the thickest part of the meat: there should be no hint of pink and the juices should run clear. Cook for a few more minutes if necessary. A digital temperature probe is really handy here; it should register 75°C in the thickest part.
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