Mojito-marinated chicken breasts
Yield: 6 servings
3/4 cup fresh lime juice
1/2 cup light rum plus 2 tablespoons
1/2 cup finely chopped fresh mint plus whole sprigs for garnish
6 tablespoons mint syrup
1 tablespoon vegetable oil
1 tablespoon coarse kosher salt
6 chicken breast halves with skin and bones
3 large limes, quartered lengthwise
1. Whisk Lime juice, rum, chopped mint, mint syrup, oil, and salt in bowl. Place chicken in reveal able plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill at least 1 hour and up to 4 hours, turning bag twice.
2. Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat, let stand at room temperature.
3. Prepare (medium heat). Grill chicken until cooked though about 15 minutes per side. Transfer to platter.
4. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken.
Recipe from: The Bon appetit fast easy and fresh cookbook by Barbara Fairchild