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