Mojito Chicken
Show: Guy's Big Bite
Episode: Mojito Chicken
Rate This RecipeRead users' reviews (210)
- Recipe categories: Rum, Fruit, Lime, Meat, Poultry, Chicken,
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Average Rating:
Total Reviews: 210
Showing 151-160 of 210
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By cholderread_7955221
Plymouth, IN
on July 05, 2007
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I don't use alcohol so I substituted 1 tsp rum extract for the rum and it was still good. I am not sure how long I cooked it in the oven, but I cooked it with a digital thermometer so it let me know when it reached 165. After hearing the others say things about the glaze I just reduced it until it thickened up and skipped the cornstarch. My husband loved it I served it with fried plantains and baked beans. Intend on making it for my next church potluck only using pieces of chicken.
By nehouseqvt
Portland, OR
on June 29, 2007
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This recipe is so good and easy to make.
I've made b-b-q chicken, this beats them all. LOVE it!
By oliveim
sleepy hollw, NY
on June 29, 2007
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I tried this but deviated a little, I allowed the chicken to marinate for 24 hours. What flavor.
By polky77_6023389
beverly hills, CA
on June 22, 2007
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the dry rub and marinade made the chicken very tasty and flavorful. however, the glaze was tasteless and gelatinous. i think it needed more sugar and less cornstarch. without the glaze, the chicken wasn't very 'mojito', but good nonetheless.
By kkawabori_7814794
Seattle, WA
on June 21, 2007
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I'm not used to so much prep (i'm just getting into cooking but the end result is totally yummy. I may have an awesome pepper grinder - but it came out too peppery and I'll use less pepper next time.
By tywilliams3_7875937
Pascagoula, MS
on June 19, 2007
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I was a bit nervous trying this recipe because of the glaze and cooking it in the oven. I tried it on the grill and it turned out great. My family loved it and a couple of co-workers also. I will use it again and be mindful of preparing the glaze a little better next time, even though it was good also. Great recipe!!
By corsair_3374760
santa rosa, CA
on June 09, 2007
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Keep finding flavors as you take a bite. A nice change of pace and sure to impress folks.
By oneys1_7634779
Woodstock, IL
on June 07, 2007
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This isn't what I would call a spicy dish but one that mellows and blends all the flavors well. I did cheat. Used Trader Joe's pre-packaged mojito that I added the rum and other ingrediants as outlined. I liked cutting the prep time without sacraficing taste.
The chicken was nice and moist with the spices infused throughout the meat.
I also used cillantro in the topping but it might have been overkill. Next time I will use just the mint and see which way we like it best.
By lnly45_7019634
elk grove, CA
on June 05, 2007
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I THINK THIS RECIPE IS AWESOME...ALL MY FRIENDS AND FAMILY LOVED IT!!
By denez45_7777968
jersey city, NJ
on May 24, 2007
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i brined the bird first for 24 hrs.
removed the back,breast bone and
wish bone.reduced salt in rub to 1 tbsp
(will reduce to 2 tsp next time maybe a bit salty from the brinewill also increase time of rub and marination.
i also thought the amount of marinade
was a bit much will reduce by 1/2.
i reduced the mint in the glaze to 1 1/2 tbsp but will increase to 3 tbsp
for a better flavored glaze.it's why we call it cooking