Recipe courtesy of Guy Fieri
Recipe courtesy of Guy Fieri
Watch how to make this recipe.
Mojito Chicken
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- Level: Intermediate
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 1 hr 30 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 404
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 27 g
- Cholesterol
- 106 mg
- Sodium
- 520 mg
- Level: Intermediate
- Total: 2 hr 30 min
- Prep: 30 min
- Inactive: 1 hr 30 min
- Cook: 30 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 404
- Total Fat
- 30 g
- Saturated Fat
- 7 g
- Carbohydrates
- 5 g
- Dietary Fiber
- 1 g
- Sugar
- 0 g
- Protein
- 27 g
- Cholesterol
- 106 mg
- Sodium
- 520 mg
Ingredients
Directions
- Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
- Preheat oven to 300 degrees F.
- 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 add chicken to marinade and refrigerate for at least 1 hour.
- 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.
- 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.
- 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.
