Mojito Marinade For Chicken Recipes

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.

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!

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.

Steps:

• Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken strips from marinade; discard used marinade.
• Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.

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.
• CAUTION: slide the contents of the bowl into the hot oil - be very careful because the liquid could splatter. You might want to use oven mits.
• Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
• CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Which ever method you use, just use caution with the hot liquids.
• Pour into a glass container and cool to room temperature; cover and refrigerate.
• Mojito Marinade keeps for up to 2 weeks.

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.

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.
• 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.

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.

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.

Steps:

• In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely., In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight., Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint.

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.

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.

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.