Easiest Way to Prepare Tasty Mojito Lime Grilled Chicken

Mojito Lime Grilled Chicken. Grilled Mojito-Lime Chicken. and poblano slaw. And if you want to do some heroic "winter grilling," we've got you covered here. A succulent chicken breast flavored with mojito lime seasoning goes on the grill with fresh poblano and green onion, perfect additions to the.

This sweet yet savory seasoning is ideal for marinating chicken, seafood and steak. This post may contain affiliate links. While the chicken is marinating, the lime wedges get drunk w/ a little bit of rum. You can have Mojito Lime Grilled Chicken using 11 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Mojito Lime Grilled Chicken

1. You need 4 piece of Chicken.
2. It's 5 of garlic cloves, minced.
3. You need 1/2 cup of onion, chopped.
4. You need 1/4 cup of Orange juice.
5. Prepare 1/4 cup of Lime juice.
6. It's 1/4 cup of canola oil.
7. It's 3 tsp of Salt & Pepper.
8. Prepare 1/2 tsp of ground cumin.
9. You need 1 tsp of oregano.
10. You need 1 1/2 tbsp of cilantro, chopped.
11. Prepare 1/4 tsp of chili powder (Cheyenne).

Just let 'em soak it all up. Back in my catering days, we always baked chicken first and then finished it off on the grill when we got to. We've given grilled chicken a mojito twist in this summery BBQ recipe. Rum and sugar caramelise well when cooked together in a marinade - do keep an eye on this as it cooks and adjust the grill to get a nicely browned skin without too much blackening.

Mojito Lime Grilled Chicken step by step

1. Combined all ingredients in a zip lock bag. Release as much air as possible..
2. Refrigerate for 30 minutes..
3. Grill chicken until done..

You can also barbecue the chicken if you like. These Mojito grilled chicken thighs are a fun and playful riff off one of my favourite cocktails! It turns out that rum, mint and lime are also good with chicken! We have been so blessed with a bout of lovely weather lately, and here in England we do not take it for granted! Mojito Grilled Chicken recipe is my version of a dish my mother told me about from Emeril Lagasse.