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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (318g) Recipe makes 4 servings |
||
| Calories 596 | ||
| Calories from Fat 288 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.1g | 49% | |
| Saturated Fat 9.0g | 45% | |
| Monounsaturated Fat 13.4g | ||
| Polyunsaturated Fat 6.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 155mg | 51% | |
| Sodium 155mg | 6% | |
| Potassium 586mg | 16% | |
| Total Carbohydrate 20.6g | 6% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 14.1g | ||
| Protein 39.9g | 79% | |
Mama's Mojito Chicken
By: mama's kitchen
Nov 29, 2006
We have come to adore this chicken. Part of a meal I created for RSC 8 Island Mojito Chicken and Rice With Salsa Tropicale. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones.
SERVES 4 -6
Ingredients
- 3-4 lbs chicken or 2-3 lbs boneless skinless chicken breasts
Marinade
- 1/2 cup rum
- 1/2 cup mint, chopped
- 1/2 cup fresh lime juice
- 1 tablespoon lime zest (optional)
- 1/4 cup sugar
- 1 jalapeno pepper, seeded and minced
- 1 teaspoon cayenne
- 2 garlic cloves, minced
- 1/2 cup onion, diced
- 2 tablespoons cumin
- 1/2 teaspoon cinnamon
Directions
1
Combine ALL marinade ingredients together in a blender; blend until smooth.2
Pour into a zipper seal bag.3
Add chicken breasts and allow to marinade in refrigerator for 2-4 hours.4
Discard marinade after that time.5
At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill.6
Cook just until meat is no longer pink in middle, about 20 minutes; turn once during cooking.7
Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.
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Featured Reviews for This Recipe
From: bigbadbrenda
On Jun 18, 2008
I just discovered I really dont like cumin. I put only 1 tsp in and I found it was too strong a taste for me. I didnt taste anything else in the dish. I will make it again but I think I will put just 1/4 tsp. and ajust the flavour a bit. Made for ZWT4 for the Chic Chefs.
From: CulinaryExplorer
On Mar 22, 2008
We thought this was just ok. I was setting myself up for what I thought would be more of a mojito taste and we couldn't taste the lime, rum, or mint over the overpowering taste of cumin. A nice idea, but I just wish the mojito flavors stood out a bit more. Sorry!
From: ~Rita~
On Jun 16, 2007
Fabulous!!!! Hope, I enjoyed these using dark rum, thighs with bones, that my DS grilled and when cooked I cut in pieces off the bone placed on a toasted everything rolls with fresh mozzarella, herbed sundried tomatoes and prosciutto, oh and a couple mint leaves. Yummo!
From: cookerbug
On Nov 26, 2007
fabulous!! this is definitely something i will make again and again--impressive and exotic, and oh so tasty hehehe ;D next time i'll let the chicken marinade overnight
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