Mojito Mango Chicken Recipes

SPICED RUM-SUGAR CHICKEN WITH MANGO MOJITO SALSA

Steps:

• Place all Marinade ingredients in a pan and bring to a gentle simmer.
• Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
• Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
• When nearly read to cook the chicken, peel the Mango and cut the flesh into ½ inch dice. Add the scallions / spring onion.
• Grate the lime zest and add to the Mango, along with the chili pepper.
• Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
• Preheat grill.
• Remove chicken from the marinade, scraping any extra marinade off.
• Place remaining marinade in a pan and heat gently.
• Grill chicken breasts for 5-7 minutes each side, until cooked through.
• Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.

MOJITO CHICKEN

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.

MAMA'S MOJITO CHICKEN

Steps:

• Combine ALL marinade ingredients together in a blender; blend until smooth.
• Pour into a zipper seal bag.
• Add chicken breasts and allow to marinade in refrigerator for 2-4 hours.
• Discard marinade after that time.
• At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill.
• Cook just until meat is no longer pink in middle, about 20 minutes; turn once during cooking.
• Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.