Total Time
10mins
Prep 10 mins
Cook 0 mins

"The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork." EatingWell, May/June issoue 07. Below I have listed some marinating times for some of the meats, chicken & fish I thought you could use it on -- of course, with help from the magazine. Yield: 1-1/4 cups (computer won't accept any number that's not a whole one).

Ingredients Nutrition

Directions

  1. Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor.
  2. Pulse until the shallots are finely chopped.
  3. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.
  4. EXTRA-FIRM TOFU.
  5. 30 minutes to overnight
  6. 2-3 minutes per side.
  7. SHRIMP.
  8. 15 to 30 minutes.
  9. 2-3 minutes per side.
  10. SCALLOPS.
  11. 5 minutes.
  12. 3-4 minutes per side.
  13. MAHI-MAHI.
  14. 30 minutes to 1 hour.
  15. 5-6 minutes per side.
  16. CHICKEN BREAST boneless, skinless
  17. 2 hours to overnight.
  18. 6-8 minutes per side; 165ºF.
  19. CHICKEN THIGHS boneless, skinless
  20. 2 hours to overnight.
  21. 6-8 minutes per side; 165ºF.
  22. CHICKEN THIGHS bone-in, skinless.
  23. 2 hours to overnight.
  24. 15-25 minutes, turning occasionally; 165ºF.
  25. PORK CHOPS bone-in, 3/4" thick
  26. 2 hours to overnight.
  27. 3-4 minutes per side; 145ºF.
  28. PORK TENDERLOIN.
  29. 2 hours to overnight.
  30. 14-16 minutes, turning occasionally; 145ºF.
  31. *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.