Mojito Marinated Chicken Breasts Food

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:

• 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

Steps:

• In a bowl, whisk together the lime juice, rum, chopped mint, mint syrup and vegetable oil.
• Place the chicken in large plastic zip bag. Pour the marinade over and seal the bag. Turn the bag to cover. Chill at least 4 hours, turning several times during the day to re-distribute the marinade.
• Place the lime quarters in a shallow bowl. Pour 2 tablespoons of rum over, tossing to coat. Let stand at room temperature.
• Prepare the grill to medium heat. Remove the chicken breast from the marinade and grill until cooked through, about 10 minutes per side (time will vary based on thickness of chicken). Transfer to a platter.
• Grill the limes until soft and slightly charred, about 5 minutes. Garnish the platter with mint sprigs. Squeeze the grilled limes over the chicken 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.

MARINATED CHICKEN BREASTS

Steps:

• Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.
• Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.
• Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

ITALIAN MARINATED CHICKEN BREASTS

Steps:

• In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
• Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
• Preheat oven to 350 degrees.
• After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
• Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.

PERFECT MARINATED CHICKEN BREASTS

Steps:

• Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.
• Preheat grill for medium heat and lightly oil the grate.
• Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. 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 temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

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.