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Mojito Chicken Recipe

Mojito Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (210)

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Average Rating:

Total Reviews: 210

Showing 91-100 of 210

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  • on November 30, 2008

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    I agree that the glaze tastes pretty bad by itself. However, something happens when it is combined with the rub or the marinade. It's delicious. My husband is an extremely picky eater and he says it's his favorite meal I've made since we've been married.

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  • on November 30, 2008

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    Stop worrying about your armbands and worry about making good food. Idiot.

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  • on November 29, 2008

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    My family isn't a big fan of mint so I changed this recipe up a bit. The cooking method was great! I never would have thought of removing the backbone and the chicken was sooooo moist and flavorful! I substituted basil for the oregano and chinese five spice instead of cumin. In the marinade I used rice wine vinegar and soy sauce in place of the rum and white wine vinegar. I created a basting/dipping sauce with orange marmalade, along with some soy and a little chicken broth that I reduced on top of the stove. I know I changed it quite a bit from Guy's but the method made it all work and the changes I made shows how versatile it can be. Along with some fried rice and egg rolls we have a real keeper. Thanks for making me think outside the box Guy!

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  • on November 22, 2008

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    i love almost all of guy's recipes but i found this one to be alittle too sweet for my tastebuds.i love the idea of cutting out the backbone,i would of never thought about that

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  • on November 12, 2008

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    Previous cooks are absolutely right. I am an experienced cook and I was VERY impressed with the flavor of this one. Let your chicken marinate as long as you can before you bake...makes a big difference!

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  • on November 03, 2008

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    I made this recipe for sunday diner ,I am a pretty good cook very experienced the chicken rub was good but for the glaze and marinade YUCK the glaze was uneatable I will definitely stick to emeril or bobby they are the best they are real chefs

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  • on October 27, 2008

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    Why would you want to have a minty tasting chicken? That's just stupid.

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  • on October 06, 2008

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    I made this for dinner and it was really good!. I made a few tweaks for my own taste. I omitted the cumin and added sweet paprika, dried mustard and sage to the rub. I subbed smoked sea salt for the kosher and used balsamic vinegar instead of white wine vinegar and then white wine instead of oj. I used a few extra limes to give it more tartness. I found a really great Black Strap Rum that was amazing in the glaze. When I served it, everyone at the party thought it was fabulous!

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  • on October 03, 2008

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    This recipe was great and so easy to make. I've made it in the kitchen and on the grill outside depending on weather.If you want a more minty taste to the chicken, rough chop and bruise some mint and add to the marinade.

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  • on September 17, 2008

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    This is a fantastic recipe. The flavor is wonderful. Highly recommended.

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