This chicken recipe is fabulous. It’s absolutely moist and perfect. The mint flavor does not come through in a strong way. I’d say that the mojito flavor is just slightly imparted onto the chicken. It makes for fantastic leftovers too- thrown into a salad with black beans and corn.
How to make Mojito Marinated Chicken Breasts:
The marinade ingredients are whisked together and poured over the chicken. The longer it’s marinated the better. Prepare it in the morning and let marinate all day long in the refrigerator. I use bone-in chicken for this one. You can try using boneless breasts, but they likely won’t turn out quite as moist. While the chicken is marinating, the lime wedges get drunk with a little bit of rum. Just let ’em soak it all up. Back in my catering days, we always baked chicken first and then finished it off on the grill when we got to the party. It was always super moist when prepared this way, and that’s the route I usually take at home. I bake these for about 30 minutes (covered) at 350, and then grill for about 5 minutes per side. The limes are then thrown on the grill to soften up a bit. Serve the rum-soaked, grilled limes with the chicken. They add a little pizzazz when they’re squeezed onto the chicken before eating.
The Best Mojito Recipes:
Classic Mojitos Cranberry Mojitos Greek Mojitos Passionfruit Mojitos Orange-Basil Mojitos Pomegranate Mojitos Watermelon Mojitos
