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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 11-20 of 210

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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.

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  • on October 24, 2011

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    I COOKED THIS ALONG WITH "GUY FIERI" ITALIAN FLANK STEAK FOR A BIRTHDAY DINNER; THE FLAVORS WERE GREAT. I USED CHICKEN BREAST INSTEAD,AND LET THE CHICKEN SEASON OVER NIGHT, I MARINADE THE CHICKEN FOR ABOUT 3 HOURS THE NEXT MORNING, THEN GRILLED THE CHICKEN BASTING THE GLAZE CLOSE TO THE END.(YOU REALLY DON'T NEED THE GLAZE IT HAS A BITTER TASTE BUT SINCE I MADE IT I USED IT EVERYONE LOVED THIS RECIPE INCLUDING MY PICKY 4YRS OLD. THE CHICKEN THAT I HAD LEFT I CHOPPED SOME INTO AN SALAD FOR DINNER THE NEXT DAY AND MY SONS MADE THEM AN QUESADILLA. I WILL PUT THIS RECIPE IN ROTATION WITH REGULAR MEALS.

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  • on October 17, 2011

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    The spice rub and marinade are delicious but the glaze was terrible. I'm glad I tasted it before putting it on the chicken.

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  • on September 06, 2011

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    I let it marinade two days (oops. And no glaze... but that's the way I'll be doing it again next time. Sooo good.

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  • on July 01, 2011

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    Amazing stuff.. always a crowd pleaser. Would love some suggestions as to what to serve as a side to this dish.. Anyone?

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  • on June 25, 2011

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    Great recipe, did not make the glaze, it was still delicious. Love it.
    Thanks Guy

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  • on June 13, 2011

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    This was excellent and received rave reviews at a recent family dinner! Would make again.

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  • on May 16, 2011

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    Crazy good and so differnt! I changed the spice rub up a bit by adding cinnamon, nutmeg, ginger, fresh garlic paste and a touch of cayenne. Using a butterflied chicken was key both because of the umani of the bones and having both dark and white meat...plus amazing presentation. I used rice wine vinagar instead of white wine vinagar and Gosling Rum for the beautiful carmel color and flavor. Key to cooking: really hot cast iron pan....get it super hot on the stove then add the chicken...four minutes, add the marinade, cover w.tin foil, send to the oven until it hits 165, then uncover. At 170 start basting with the glaze. I've never seen such a good looking chicken. Served with baked sweet potatos. Wine: Malbec to stand up to the intense flavor. Highly recommend!

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  • on April 25, 2011

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    I made this as an alternative for non-beef eating folks for easter dinner. We had to go to my sister-in-laws house, so I marinaded the chicken a day earlier and took it with us. Since the oven was busy, my husband suggested grilling it as it was butterflied. It turned out super delicious, and even the beef-eating folks loved it!!

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  • on April 24, 2011

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    This chicken was awsome! It had so many layers of flavor and even better the second and third day my family and I ate it. It's perfect when paired with Mexican style rice and pilaf : mmmm

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