Total Time
25mins
Prep 5 mins
Cook 20 mins

We have come to adore this chicken. Part of a meal I created for RSC 8 Island Mojito Chicken and Rice With Salsa Tropicale. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones.

Ingredients Nutrition

Directions

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

3 5

I just discovered I really dont like cumin. I put only 1 tsp in and I found it was too strong a taste for me. I didnt taste anything else in the dish. I will make it again but I think I will put just 1/4 tsp. and ajust the flavour a bit. Made for ZWT4 for the Chic Chefs.

3 5

We thought this was just ok. I was setting myself up for what I thought would be more of a mojito taste and we couldn't taste the lime, rum, or mint over the overpowering taste of cumin. A nice idea, but I just wish the mojito flavors stood out a bit more. Sorry!

5 5

fabulous!! this is definitely something i will make again and again--impressive and exotic, and oh so tasty hehehe ;D next time i'll let the chicken marinade overnight