Citrusy Mojito Chicken Recipes

MOJITO CHICKEN

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.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

CITRUSY MOJITO CHICKEN

Steps:

• Light a grill or preheat a grill pan.
• Using a sharp knife, peel the grapefruit and lime, removing all of the bitter pith. Cut in between the membranes and release the sections onto a work surface. Squeeze the membranes over a medium bowl to extract the juices.
• Stir in half each of the olive oil, cilantro, and mint, and season with salt and freshly ground pepper.
• Add the chicken and toss to coat.
• Grill the chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside, and cooked through, 8 to 10 minutes.
• Meanwhile, coarsely chop the grapefruit and lime sections and transfer to a bowl.
• Add the red onion and the remaining olive oil, cilantro, and mint.
• Season with salt and freshly ground pepper. Serve the chicken thighs with the citrus salsa.
• SERVE WITH: Yellow rice.
• MAKE AHEAD: The salsa can be refrigerated for up to 3 hours.