Sunday, December 13, 2009

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.


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