Mojito Grilled Chicken Food

MOJITO GRILLED CHICKEN

Steps:

• Place all the marinade ingredients into a blender or food processor and blend to liquify.
• Pour marinade into a plastic Ziplock baggie.
• Place the chicken in the baggie with the marinade; squish around to coat the pieces.
• Refrigerate chicken in the marinade for AT LEAST 8 hours, but no more than 24 hours. Turn the baggie every few hours.
• When ready to grill: preheat grill to medium heat.
• Place chicken on grill (discard the marinade) and grill over direct heat for about 8-9 minutes on each side or until juices run clear.

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 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.

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.

GRILLED MOJITO CHICKEN WINGS

Steps:

• For the Chicken Wings, mix Marinade Mix, lime juice, oil, agave nectar and red pepper in small bowl. Reserve 2 tablespoons 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.
• Meanwhile, for the Mojito Lime Sauce, mix the last 4 ingredients in medium bowl. Set aside. Remove chicken wings from marinade. Discard any remaining marinade.
• Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently. Brush with reserved marinade halfway through cooking. Discard any remaining marinade. Toss chicken wings with Mojito Lime Sauce before serving.

MOJITO-RUBBED CHICKEN WITH GRILLED PINEAPPLE

Steps:

• Prepare grill for direct grilling on medium, or preheat large ridged grill pan on medium heat.
• Meanwhile, with meat mallet, pound chicken to an even 1/2-inch thickness.
• From 1 lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice. Cut remaining lime into 4 wedges; set aside. In a small bowl, combine oil, lime peel and juice. Lightly brush pineapple on both sides with lime mixture; set aside remaining lime mixture in bowl.
• Place pineapple slices on hot grill rack and cook 10 minutes or until browned an both sides, turning over once.
• Stir mint into remaining lime mixture and pat onto both sides of chicken. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides. Place chicken on hot grill rack and cook 5 minutes or until chicken is browned on both sides and no longer prink throughout, turning over once. Serve chicken with pineapple and lime wedges.

MOJITO CHICKEN WINGS

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.