Mojito Chicken

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Just made this. Based on other comments about the glaze, I made one with and one without. Would not use the glaze again...................waste of good rum!

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I made this exactly as shown on the show and as described in the recipe. It was expensive to make and provided only average results. Not worth the expense. Another version of sweet, savory chicken. There are alot of other recipes that cost a fraction of this one with similar results. The only reason I gave this a 3 stars instead of 2 is because It is a great idea to remove the backbone and spatchcock the chicken for cooking, for any method.

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Okay so the temperature needs to go to 350 for about 40-60 minutes. This recipe ROCKS as a person who likes to provide dinners to those in need this is a favorite. There is no reason to bring those who have been sick boring dinners when Guy is around. My family loves this one too with rice and black beans. Throw in a little keylime pie to finish it off and you have a restaurant quality dinner that makes everyone smile. If you want a hit try this recipe out. Baptist don't even complain about the rum. LOL

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This reciept was amazing! So good and full of flavor, my husband LOVED it!!!!

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It was awesome. I have tried several of Guy's roasted chicken recipes and he keeps it interesting for my family and I. Keep on trucking dude.

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Strong flavors and very tasty. Leaving out the glaze next time.

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This recipe was good....ALOT of steps and stuff...the flavor was not as strong as I wish it would be...was not a fan of the glaze. Next time I would leave out the starch in the glaze.

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this chicken is delicious and easy to make. i only had to change 2 things: for my preference, i zested the limes for the marinade in addition to juicing them. i also found, more than once, that the oven temp as well as cooking time doesnt get the job done. The latter due to the fact that i can NEVER find a 3lb chicken, only 5ish pound ones. So i follow all the steps, then put into a 325 degree oven for 35-40 min. It comes out juicy, tender, and delicious every time. I also like to save the neck that come with the whole chicken and the spine from butterflying it, then freeze it and make homemade stock when i get the chance. Also, i am not too fond of the glaze either, but i had the opposite problem, it just tasted like sweetened chicken stock=GROSS! But after playing with it a little (mainly making sure to reduce it properly, and cook the cornstarch taste out of it it really does compliment the chicken well

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This is awesome!!! Love it

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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.