Recipe Section > Fowl

Chicken Mojito

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Queball:
When it comes to a national drink, in Cuba, unquestionably the beverage of choice is the Mojito.
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It’s a traditional Cuban highball. ....... Prepared as a cocktail, a Mojito has five ingredients: white rum, sugar, lime juice, sparkling water, and mint. It’s proportions include: 1 1/2 oz White rum, 6 leaves of Mint, Soda Water, 1 oz fresh lime juice and 2 teaspoons sugar.
                            It’s a Cuban Favorite!

Well, I was once again cruising through the aisles of Wally World when I bumped into this.
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Yep! A pre-mixed mojito marinade spice pack from McCormick. I use some of their spices, and have used their rubs in the past. Now marinades, that’s another story. I guess the question for me is “Do they really impart any flavor as compared to a rub or injection?” I had some chicken breasts in the “commissary”, so I decided to give it shot, preparing
Cuban Mojito Chicken
The Ingredients - The packet calls for a mixture of oil, water and cider vinegar. We
adjust the recipe and include fresh lime juice, minced mint and honey instead of the water and vinegar.
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- 4 Skinless, boneless chicken breasts
- 2 packets of McCormick Mojito Marinade mix
- 2 cups cooking oil
- 3 limes zested and squeezed.
- 1TBS, Fresh mint, minced
- 4TBS of honey
As a kicker we also include a mini bottle of lime liquor. White rum could probably be used too.
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Queball:
The Prep
-The fat on the chicken is first trimmed away and discarded. When grilling, it helps minimize flare ups. It’s also “Her Majesty’s House Rule #121”  ….. for a long & happy home life.
We Like “Long & Happy!”
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Quite a bit was removed.
-The Marinade is prepared per the package instructions and includes our additional elements.
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-A cup of the marinade is strained through cheesecloth. It will be used for the chicken injection.
-The chicken is injected at the highest point of the breast in different directions using the same hole.
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-The breasts are then set in a marinating vac box and vacuum marinated for 1 hour.
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Queball:
The Cook
-The temperature in the cooker is set to 400 degrees indirect. The chicken breasts are lightly sprayed with oil and the front sides are set on the charbroiler and pressed against the grates. After 2 minutes they are turned 45 degrees to create cross hatched grill marks.
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The heat is lowered to 325 and the breasts are set up in zone 2 upper direct to finish cooking.
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With our chicken cooking we prepare black beans with roasted sweet red peppers in Zone 4. Mixed with spices, it's a reheat really.
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Queball:
Our other side is wild rice.
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 .... Sounds kind of "islandish" to me!
The marinade is boiled and reduced by half. It is then thickened with arrowroot for a sauce.
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                                      Cuban "Chicken Mojito"
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pz:
Wow that looks tasty, Queball - love the look of the grill marks

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