Mojito Chicken

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This is a very easy recipe to make and make well - took very little time. The result is amazing - one of the best non-restaurant chicken recipes I've ever tasted (and it's way up there among the restaurant dishes also!. This is a must-try - everyone will love it. While I understand some of the posts about the glaze (it's not as flavorful as the rub and marinade - I still think it takes this fabulous chicken to a super-fabulous level. The mint also adds a nice freshness/lightness. Try it - it's a fabulous recipe for even the beginner cook (everything except the glaze is a breeze!.

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This recipe is great. I made this for visiting children and grandchildren - everyone down to the last adult and child loved it and wanted the recipe

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Will be making this again for sure!

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who ever said your armbands are dumb they are wrong and stupied i love them

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This works great for all sorts of chicken. And, if you don't have time to mess with all the extra steps, don't--it's still great (maybe not mojito, but still fab.

I make large batches of the rub and then use it grilling throughout summer. Just rub on boneless chicken breasts (a generous amount of rub, let sit a couple hours (so the rub will better cling to the chicken after you marinade and then marinade (works great without the rum. Pop it on the grill for a tasty chicken that's a bit healthier than the regular recipe, which admittedly has a very nice crispy skin. Even if cooking the traditional way with the butterflied chicken, don't bother with the glaze.

P.S. Cut the salt back by at least 1/4. We cut it down by 1/2. Trust me--you'll love it.

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Prepared per chicken per the recipe with only a few only a couple of changes. Since I started the rub early, we let the chicken sit for an hour, then marinated the chicken for 2 hours. I think this made the meat more moist. I didn't put in the full amount of salt in the rub only because we don't typically cook with salt.
The glaze is bland per the recipe, so I added Smoked Chipotle powder and Smoked Paprika. We couldn't stop "yum" sounds throughout dinner.
I'm passing this one on to my brother - chef and will definitely make it for a friends.

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Oh my. I am a very good cook. This looked good on tv and my husband wanted me to try it. The rub is TOO much. Too much everything. Too salty, too strong, too overwhelming. The glaze was flavorless. The 300 degree oven has to be a mistake. Even after cooking longer than the recommended time, the dark meat was still nearly raw (and our oven runs hot. The marinade was the only good part, but could not compete against the overwhelming rub. Too bad.

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Making a few substitutions, because I didn't have a couple of the ingredients, made me nervous. However, the chicken turned out delicious. I substituted chili powder for cumin and molasses for dark rum. Having never before butterflied a chicken, I was relieved to locate a youtube video illustrating the procedure. Thanks Guy for sending me into new territory with cutting the bird and flattening it. I also cut the bird in half before marinating which allowed us to eat half and save the other for leftovers. My Husband guarded his plate while tearing into the meat!

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In spite of a three stage seasoning process, this chicken was remarkably flavorless. The marinating did not help much and the vinegar was overpowering and the glaze added nothing. I have tried a couple of his recipes and each time I find that this guy has no idea how to balance acids and his recipes are often overwhelmed by vinegar. Big flavor does not mean pickling. I tried a pork chop recipe and the vinegar literally cooked the pork and made it unedible. I am a pretty experienced cook but usually try the recipe before making significant modifications. After a lot of work, and time, the chicken was just so so. I would not make it again.

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I purchased my chicken cut up to save time, I prepared with the rub and put in the fridge and then added the marinade as directed. I let it marinade for about 2 hours. I did not cook at all on the stove top as I was prepping several other items and did not have the time. I removed my chicken from the marinade and baked in the oven at 375 degrees ( a little olive oil at the bottom of the pan and just left it alone - approximately 45 minutes or so. The result was moist and juicy and very tasty - delicious. I haven't been this impressed with a recipe in a very long time! My first Guy Fieri recipe, but not my last!