How to Cook Mojito Chicken

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

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