Mojito Chicken

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This is a good baked chicken recipe. I marinated overnight and the chicken was tender and tasty. The flavor is not intense, and no one will think "Mojito" after eating, but it's still good nonetheless.

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My son made this and smoked it on his Traeger grill. He called and asked if we wanted one since he had made two. By the time we got there, he said that had they tasted it before offering it to us,he wouldn't have offered it!!! After devouring this I thought that I had died and gone to heaven!!! He made four for Superbowl Sunday.. My son asked if we would like another and of course I said yes! Then he said if we watched their 18 month old twins for Superbowl Sunday we could have one! Needless to say neither was a problem.

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Our family really enjoyed this recipe. I really liked how the dry rub, then marinade worked together. The chicken came out nice and juicey. Thanks Guy!

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I thought this was pretty good. It was really juicy and pretty easy to make. As someone else mentioned, I did not find the glaze to be amazing as with everything else that I have made from Guy. I was a bit disappointed with that part, but the rest was really good. Turned out to be a more basic chicken than I had been expecting.

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This chicken was so good. i used boneless skinless breast instead and didn't give the kids the glaze in case the alcohol didn't cook out but they still liked it too. i will be making this again

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I didn't vary as I usually do from recipies to make them my own. On this one I followed the recipe perfectly. The dry run was great, the marinade was great ( I should have marindaded overnight but the glaze left something to be desired. I wasted some good rum on the glaze. The cooking time was considerably longer than what the recipe called for. I had to bump the temp up to 400 and cook another 20 minutes or so.
I will make this again, sans the glaze.

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Despite the fact that I thought the oven temp was a typo (300?, this chicken was incredibly moist and flavorful. After browning it in the pan, I put in in the oven (at 300 per the recipe, and it still was bloody after 45 minutes (recipe said approximately 35 minutes. I bumped up the temp to 400, and 15 minutes later this did the trick. Wouldn't change a thing flavor wise. I thought the glaze was great for basting, however, I wouldn't use it as a dip on the side. Overall, good recipe though.

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This one was O.K. I'm not sure if my flavors came out right. I do like the way the chicken was split open for easier cooking. Meat was very moist.

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I start by brining the chicken for at least 2 hours before adding the dry rub. I also agree with the previous review suggesting marinating overnight. I make a cuban mojito pig ever year and marinade for 3 days. Like Guy says, "It's Big Flavors"!!

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Outstanding recipe. I will cook this again.