Marinade- 1 c. orange juice, 2 limes-juiced, 1/4 c. white wine vinegar,
1/4 c. EVOO, 1 Tbsp sliced garlic, 1/4 c. dark rum
glaze-1/2 c. dark rum, 1/2 c. chicken broth, 1 Tbsp brown sugar,
3 Tbsp cold water, 1 Tbsp cornstarch, 1/4 c. chopped mint leaves
salt and fresh ground pepper
Instructions
Combine all the dry spices and rub chicken with mixture, especially under the skin. Put into a resealable bag and refrigerate for at least 30 min. In lrg bowl combine marinade ingredients then add chicken to marinade and refrigerate at least 1 hr,
Remove chicken and shake off excess marinade. In large skillet, heat Tbsp EVOO over med-high heat. When oil is hot, place shicken skin side down and sear.
When skin is golden brown flip chicken over and add 1/2 c. of marinade; place pan in oven and cook the chicken 25 minutes (internal temp of chicken to 165 degrees)
remove chicken from oven and brush with Mojito glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve with additional Mojito glaze.
Originally Submitted
7/17/2010
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