This chicken was a lot of fun to make. It used methods I hadn’t done before, but were simple to do. It had a rub, a marinade, and then a glaze, so it had great flavour! I know it has a few steps, but it really does not take long to make at all, don’t let that intimidate you.
Mojito Chicken
Yield:
6 servings
Prep Time:
2 hours
Cook Time:
30 minutes
Total Time:
2 hours 30 minutes
This Mojito Chicken takes a little extra time, but the dry rub, marinade, and glaze all help give the flavour a lot of depth.
Ingredients
Marinade:
- 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
Chicken:
- 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:
- 1/2 cup dark rum
- 1/2 cup gluten-free 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
Instructions
Marinade:
- Combine all ingredients in a mixing bowl.
Chicken:
- 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.
Glaze Instructions:
- 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.
Notes
Source: Food Network
Anneliese says
These flavors sound wonderful! Very nice picture too! It’s difficult to make meat dishes look good, but yours does look good!
Jeanine says
Thank you, Anneliese! I agree, meat dishes are NOT easy to make look good. Thanks for the compliment. 🙂
Kevin says
Just look at the skin on that chicken! It sounds really tasty!
Alexa says
What a gorgeous picture… this chicken is perfect!
James says
WOW! Simply gorgeous! I am jealous of not only your cooking skills … but your food styling and photography skills, too!
Great job!