Blend 3 tbsp of the mint, lime juice, oil, rum, and lime peel in a blender until smooth. Pour over chicken in resealable plastic bag. Refrigerate 6-8 hours, turning occasionally.
Heat grill. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt & pepper. Grill, covered, over medium heat or coals 8-10 minutes or until no longer pink in center, turning once. Sprinkle with remaining 1 tbsp mint.
Serving
Suggestions
Serve with black beans, fried plantains, and mojitos.
Originally Submitted
6/3/2009
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