Ingredients:
Chicken Pieces wether it be Thighs/Breasts/Legs or a Whole Chicken ( this can be anything your family likes..I like to use the split chicken breast just bc you can usually get them on sale for like $.99lb. and i never really know what to make with them but these work really good:)
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
1 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows
*Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
*In a large mixing bowl combine all the ingredients for the marinade, then put the chicken in a large sealable plastic bag and add the marinade and refrigerate for at least 1 hour. I like to refrigerate it overnight..but if you are short on time 1 hour will be plenty.
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 (You can also use Pineapple juice or syrup flavored with almond extract)
Combine all ingredients in mixing bowl.
*Remove chicken from marinade and shake off excess 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.
Ok now you have two options you can either Grill it or Bake it. Either way you are going to need the Mojito Glaze.
Mojito Glaze:
1/2 cup dark rum (you can also use Pineapple juice or syrup flavored with almond extract.)
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
In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.
To Bake it:
*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 or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
*Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
To Grill it:
* We just grill it until the internal temperature is 165 degrees F and we baste it with the Mojito Glaze then when its all done we brush it with the Mojito Glaze one last time and place the chichen under the broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
