Gimmemymojito Recipes

MOJITO CHICKEN

Mojito Chicken image

Provided by Guy Fieri

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

1 (2 1/2 to 3-pound) chicken
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
1/2 cup dark rum
1/2 cup chicken broth
1 tablespoon brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper

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.

THE REAL MOJITO

The Real Mojito image

This is an authentic recipe for mojito. I sized the recipe for one serving, but you can adjust it accordingly and make a pitcher full. It's a very refreshing drink for hot summer days. Be careful when drinking it, however. If you make a pitcher you might be tempted to drink the whole thing yourself, and you just might find yourself talking Spanish in no time! Tonic water can be substituted instead of the soda water but the taste is different and somewhat bitter.

Provided by Brandy

Categories World Cuisine Recipes Latin American Caribbean

Time 10m

Yield 1

Number Of Ingredients 6

Ingredients

10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons white sugar, or to taste
1 cup ice cubes
1 ½ fluid ounces white rum
½ cup club soda

Steps:

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.

Nutrition Facts : Calories 193.1 calories, Carbohydrate 25 g, Cholesterol 0 mg, Fat 0 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 10.7 mg, Sugar 25 g

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