Best Dinosaur Bbq Mojito Chicken Recipes

Oven-Roasted Mojito Chicken image

Provided by John Stage

Yield Makes 4 to 6 servings

Number Of Ingredients 9

The Chicken
1 chicken (3 1/2 pounds), cut into 8 pieces
1 cup Mojito Marinade
1 large onion, sliced into 1/2-inch rounds
2 tablespoons chopped fresh Italian parsley or cilantro
The Garnish
Lime wedges
The Accoutrement
Rice

Steps:

Spread the chicken out in a baking dish, and pour the Mojito Marinade over it. Get personal with the pieces and rub some of the marinade right up under the skin. Marinate the chicken for 4 hours, or overnight, in the fridge.
Turn the oven on to 375°. Scatter the onion slices over the bottom of a roasting pan, and put the chicken on top, skin side up. Pour the remaining marinade over the chicken and onions, and pop the pan into the oven. Roast for 1 hour and 15 minutes, til the chicken is golden and cooked through.
Lift the chicken pieces out of the pan and arrange them on a platter. Stir up the pan juices, adding a bit of freshMojito Marinade (if you have it) to wake up the flavors. Spoon the onions and pan juices over the chicken. Sprinkle with parsley or cilantro and garnish the dish with lime wedges. Get everybody to squeeze some lime over their portion for added flavor. Serve with rice.

Mojito Chicken image

Provided by hpitler

Time 35m

Yield 6 breasts, 6 serving(s)

Number Of Ingredients 12

2 tablespoons lime zest
1/4 cup lime juice
1/4 cup orange juice
2 tablespoons of fresh mint, chopped
1 tablespoon honey
2 garlic cloves, minced
2 teaspoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
6 chicken breasts, skinned and boneless
1 lime, cut in wedges
6 mint sprigs

Steps:

Combine lime zest, lime juice, orange juice, honey, garlic, cumin, chopped mint, olive oil, and salt in a small bowl.
Transfer one half of mixture into a covered container and refrigerate.
Transfer the remaining the remainder of the mixture into a gallon size Zip Lock bag and add the chicken.
Squeeze out the air from bag and seal.
Let chicken marinade for at least 2 hours, or over night.
Preheat grill.
Remove the chicken from the bag and discard excess marinade.
Place chicken on grill and cook for 20-30 minutes, turning occasionally.
While chicken is cooking, pour reserved marinade into a small saucepan and bring to boil.
Transfer cooked chicken to a platter and spoon hot marinade on top.
Garnish with lime wedges and a sprig of mint and serve.