My sister loves mojitos and my friend Sadie loves the Mojito Bars I make, so I took the mojito idea a step further and made it into a chicken dinner. Lime juice, rum, and mint are the keys, but I added some jalapeño and cayenne pepper to spice this up. Sticking with the Cuban theme, I was hoping to make some Caramelized Plantains to go with it; however, I couldn't find ripe plantains. I went with Chipotle-Cheddar Stuffed Avocados instead as a side.
Ingredients:
4 chicken breasts
1 jalapeno, diced
1/2 cup onion, diced
1/2 cup lime juice
1/4 cup rum
2 cloves garlic, minced
1/2 cup mint, chopped
1 tablespoon lime zest
1 teaspoon cayenne pepper
1 teaspoon cumin
salt and pepper
Preparation:
1. Mix jalapeño, onion, rum, lime juice, garlic, mint, lime zest, and spices together in a small bowl.
2. Place chicken in a large ziploc bag and pour marinade over the chicken. Seal and refrigerate to marinate for 3-4 hours.
3. Heat grill to medium. Remove chicken from marinade and grill for 16-18 minutes, flipping once. Discard the marinade. Serve warm.
Ingredients:
4 chicken breasts
1 jalapeno, diced
1/2 cup onion, diced
1/2 cup lime juice
1/4 cup rum
2 cloves garlic, minced
1/2 cup mint, chopped
1 tablespoon lime zest
1 teaspoon cayenne pepper
1 teaspoon cumin
salt and pepper
Preparation:
1. Mix jalapeño, onion, rum, lime juice, garlic, mint, lime zest, and spices together in a small bowl.
2. Place chicken in a large ziploc bag and pour marinade over the chicken. Seal and refrigerate to marinate for 3-4 hours.
3. Heat grill to medium. Remove chicken from marinade and grill for 16-18 minutes, flipping once. Discard the marinade. Serve warm.