How to Cook Mojito Chicken

Serves: 4-6

Preparation time: 30 mins

Cooking time: 30 mins

Ingredients needed to make Mojito Chicken:

For the chicken:

• 1 (approx. 3 lb) whole chicken, skin on, backbone removed and flattened
• 4 tbsp extra virgin olive oil
• 1 tbsp onion powder
• 2 tbsp garlic powder
• 1 tsp paprika
• 1 tbsp dried oregano
• ¼ tsp ground cumin
• 1 tbsp freshly ground black pepper
• 2 tbsp kosher salt

For the marinade:

• Juice of 2 limes
• 1 cup fresh orange juice
• ¼ cup dark rum
• ¼ cup extra virgin olive oil
• ¼ cup red wine vinegar
• 1 tbsp garlic, sliced

For the mojito glaze:

• ½ cup chicken broth
• ½ cup dark rum
• ¼ cup fresh mint leaves, finely chopped
• 3 tbsp cold water
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• Salt and freshly ground black pepper to taste

Cooking instructions for Mojito Chicken:

• Warm up your oven to 300 degrees F.
• Place all the dry spices in a large bowl and give them a nice stir to mix well.
• Rub it all over the chicken as well below its skin until coated evenly and stuff it into a resealable plastic bag.
• Seal the bag and set aside in a fridge for at least half an hour to marinate.
• Meanwhile, mix all the marinade ingredients together in a large mixing bowl until well combined and transfer the chicken into it.
• Spoon some of the marinade over the chicken and return it into the fridge for another hour.
• Drain the chicken out from the marinade and allow any excess to drip off; reserve the marinade.
• Heat 4 tbsp of extra virgin olive oil in a large skillet and heat it over moderately high flame until shimmers.
• Lower the chicken into the pan, with its skin side facing down, and cook for several minutes or until the skin turns golden brown in colour.
• Turn the chicken over and pour ½ cup of the reserved liquid over it.
• Roast it for 25 more minutes or until the chicken is cooked through and it’s internal temperature rises up to 165 degrees F.
• While the chicken is seared, prepare the glaze by cooking a mixture of chicken broth, rum and sugar over high heat until the mixture begins to simmer.
• Simmer likewise until it reduces by third.
• Make a smooth slurry of cornstarch in water and whisk it into the simmering mixture until blended properly without forming any lumps.
• Continue to stir the mixture constantly for 3 minutes or until it thickens considerably into a syrup-like consistency.
• Fold in the chopped mint, along with a dash of seasonings until well mixed and remove from heat.
• Brush most of it all over the chicken to glaze and pop it into the broiler to cook for 5 more minutes.
• Take it out of the broiler and set aside until it is cool enough to handle.
• Carve out medium-sized pieces and serve warm alongside a bowl of remaining glaze by its side.

Image credit: Wikimedia Commons