Mojito Chicken
Janine Nicholson
If you don’t want to butterfly a whole chicken, this recipe can be adapted for a whole cut up chicken.
ingredients
- 1 (2 1/2 to 3-pound) chicken
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 1/4 teaspoon ground cumin
- 1 tablespoon dried oregano
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon paprika
- Marinade:
- 1 cup orange juice
- 2 limes, juiced
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sliced garlic
- 1/4 cup dark rum
- Combine all ingredients in mixing bowl.
- Mojito Glaze:
- 1/2 cup dark rum
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- 1/4 cup chopped mint leaves
- Salt and freshly ground black pepper
directions
- 1
Remove backbone of chicken and flatten chicken out so it will sit evenly in a pan.
- 2
Preheat oven to 300 degrees F.
- 3
Combine all the dry spices and rub chicken all over. Put into a resealable plastic bag and refrigerate for 30 minutes.
- 4
In a large mixing bowl combine all the ingredients for the marinade, then add it to the chicken bag and refrigerate for at least 1 hour.
- 5
Remove chicken from marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
- 6
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes. Increase oven heat to 400°. Brush glaze onto chicken and roast in oven 10 minutes. Remove from oven and let rest 5 minutes before carving. Then brush with more glaze to finish.
Source: Janine Nicholson
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