Emerald City Market's Mojito Chicken

I can't take any credit for this. I had it made for me at the Emerald City Market in Manhattan, KS. The recipe is adapted from a Guy Fieri recipe. It's absolutely delicious.

6 boneless, skinless chicken breasts

Dry Rub

• 4 clvoes garlic, minced
• 2 Tbsp onion flakes
• 1 tsp whole cumin seed
• 1 Tbsp dried oregano
• 1 tsp sea salt
• 1 Tbsp smoked paprika

Combine garlic, onion flakes, spices, and salt. Put chicken breasts and mixture in a resealable plastic bag. Refrigerate for 30 minutes or longer. Longer is better.

Mojo Marinade

• 1 C. orange juice
• 1 C. Nelly & Joe’s Key Lime Juice
• ¼ C. white wine vinegar
• ¼ C. Bariani EVOO
• ¼ C. dark rum

Whisk ingredients together and add to the bag with chicken breasts. Return to refrigerator for at least an hour. Longer is better.

Mojito Glaze

• ½ C dark rum
• ¼ C. Nelly & Joe’s Key Lime Juice
• ½ C. Rose’s Key Lime Marmalade
• ½ C. water
• 1 Tbsp. dark brown sugar
• ¼ C. chopped mint leaves
• 1 Tbsp. water
• 1 Tbsp. cornstarch
• Zest of 1 lime
• Salt & pepper to taste

In a medium saucepot, combine rum, key lime juice, marmalade and brown sugar. Bring to hard boil and cook 4 minutes, stirring constantly. Ad mint leaves and remove from heat. Let sit for 30 minutes. Strain to remove mint leaves. Combine 1 Tbsp water and 1 Tbsp cornstarch and mix thoroughly. Bring glaze back to the boiling point and stir in cornstarch mixture. Cook until glaze has thickened. Add lime zest.

To Prepare: heat oven to 325. Remove chicken from bag and place in oven-safe dish. Leave some space between each breast. Add generous ½ C. marinade to dish and back about 25 minutes or internal temp reaches 165. Remove from the oven and brush the chicken liberally with the glaze. Place under broiler for 5 minutes. Remove and serve.