Mojito Chicken

Guy Fieri

Recipe courtesy Guy Fieri

Show: Guy's Big Bite Episode: Mojito Chicken

Picture of Mojito Chicken Recipe 1 Video | Photo: Mojito Chicken Recipe
Rated 4 stars out of 5
  • Rate This Recipe
  • Read 203 Reviews
Total Time:
2 hr 30 min
Prep
30 min
Inactive
1 hr 30 min
Cook
30 min
Yield:
4 to 6 servings
Level:
Intermediate
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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, recipe follows
  • 4 tablespoons extra-virgin olive oil
  • Mojito Glaze, recipe follows

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. 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.

Marinade:

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

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.

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Newest Ratings and Reviews

Read all 203 reviews

  • on February 07, 2012

    Flag

    This is awesome!!! Love it

    people found this review Helpful.
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  • on November 19, 2011

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    I really only had to change a couple things on this, well, it didn't say what kind of brown sugar to use for the glaze, so I used dark, but, I put 2 Tbsp in instead of 1 and I decided to chiffonade the mint instead of chopping it. I also zested the lime and let the chicken marinade overnight, it came out really good! My fiance practically inhaled it! I plated it with some Jasmine rice and veggies with garlic bread.

    people found this review Helpful.
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  • on October 29, 2011

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    The marinade - perfect. Wou;dn't change a thing. I use this on whole chicken, chicken pieces, chicken wings - any chicken I want to throw on the grill, I marindae with this. It's good enough for company and simple enough for every day.

    The glaze? Disgusting. I can't even begin to explain how badly this came out. Too tart, too much liquor, almost sour. Added more sugar, then just too sweet. And the underlying note in the whole mess was just plain cornstarch. Absolutely gross.

    I still give 4 stars based on the chicken marinade alone, just don't waste your time (or money on the glaze.

    people found this review Helpful.
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