Mojito Jerk Chicken
We've all heard of Tequila Lime Chicken. I wanted a variation with the jerk chicken and decided to try it with rum and jerk seasoning. It has a nice kick to it, depending on how spicy the jerk seasoning is, and the marinade helps to keep the chicken moist. This is great for the grill.
Submitted by: Mabel from Chicago, IL
Yield: 4
Preparation Instructions:
Combine all marinade ingredients in a Ziploc bag and mix thoroughly. Add the chicken and coat thoroughly. Let marinate in the refrigerator for at least two hours, ensuring the chicken is coated at all times. The longer the chicken marinates, the more intense the flavor will be. The alcohol and lime juice should "preserve" the chicken.
When ready to grill, remove from bag and pat dry. Let the chicken return to room temperature (about 10 minutes) while the grill is heating. Grill skin side down for about 5 minutes, then turn over, lower the heat, and grill until done.
thespicehouse.com
More About This Recipe
You can use 1/4 cup store-bought mojito instead of mixing your own rum, lime juice, mint leaves, and sugar. There is no guarantee that it will contain Jamaican rum, but any bottled mojito that uses light rum will work. The chicken will caramelize due to the sugar.
We made this recipe with both chicken and shrimp on the grill…sliced the chicken and served over rice. We’ve added this one to our list of favorites.
Used this marinade for pork tenderloin (but tripled the recipe for two tenderloins). Continued to baste the pork with the leftover marinade as it cooked. It was delicious.
Really good caramelizing works well on skinless thighs too. Nice with a little mint as a garnish.