Mama's Mojito Chicken

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.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 3 -4  lbs chicken or 2 -3  lbs boneless skinless chicken breasts

• Marinade

• 1⁄2 cup rum
• 1⁄2 cup mint, chopped
• 1⁄2 cup fresh lime juice
• 1  tablespoon lime zest (optional)
• 1⁄4 cup sugar
• 1  jalapeno pepper, seeded and minced
• 1  teaspoon cayenne
• 2  garlic cloves, minced
• 1⁄2 cup onion, diced
• 2  tablespoons cumin (We love cumin but if you are not cumin crazy, reduce it by half)
• 1⁄2 teaspoon cinnamon

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.