I have to admit that I haven't tried this yet... I just happened to see it over at Epicurious, and it sounded too good not to share! I'm copying this as-is from their site, but I would use boneless skinless chicken breasts, and I'm sure it'll be just fine.
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The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor. Garnish with grilled pineapple slices cut into star shapes, if desired.
3/4 cup fresh lime juice
1/2 cup plus 2 tablespoons light rum
1/2 cup finely chopped fresh mint
6 tablespoons mint syrup
1 tablespoon vegetable oil
1 tablespoon coarse kosher salt
6 chicken breast halves with skin and bones (about 5 pounds)
3 large limes, quartered lengthwise
Fresh mint sprigs
Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice. (NOTE: One recipe reviewer recommended letting the chicken marinate overnight instead.)
Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.
Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side (less if you use boneless!). Transfer to platter.
Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.
Market tip: Mint syrup is often shelved with the coffee and tea at the supermarket.
Makes 6 servings.
Bon Appétit
July 2004
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Mojito-Marinated Chicken Breasts
