Mojito Grilled Chicken made with boneless chicken breasts marinated in a brine of fresh mint, lime juice, rum and tonic water; then grilled to perfection.
Nothing beats the heat in summer than a tall, refreshing Mojito cocktail, so why not use the ingredients in a marinade? I did exactly that when I made this Mojito Grilled Chicken.
It is said that the Mojito originated in Cuba back in the 1500’s and is also referred to as a Cuban Highball. The drink contains 5 ingredients: white rum, sugar or predominately sugar cane juice, lime juice, sparking water and mint. I had my first Mojito several years ago when we went rafting down a river in Dominica after stopping there on a cruise.
In retrospect, it was a lot of fun; however at the time I was worried sick because our youngest was separated from us on a tube up river and got scared. Thankfully some other cruise passengers helped her along until she caught up to us. But Momma Bear was a nervous wreck, especially since I think the guides were taking part in a little ganga party beforehand if you know what I mean.
[clickToTweet tweet=”Marinate your chicken in one of your favorite summertime cocktail concoctions with this Mojito Grilled Chicken. #chicken #grilling” quote=”Marinate your chicken in one of your favorite summertime cocktail concoctions with this Mojito Grilled Chicken.”]Anyway, by the time we got out of the river, we had reunited with both of our daughters and were happy to be on land again. We stopped at a small shack where they were serving fresh Mojito’s for the parents and a non-alcoholic punch for the kids and after that experience, I definitely needed something to calm my nerves.
I remember how cool and refreshing the Mojito was and have been a fan ever since. Here are the girls afterwards, they didn’t seem to affected by the experience and Dominica sure was a beautiful place to visit.
Alright enough about my little trip down memory lane, let’s get back to this Mojito Grilled Chicken. I started off by creating a simple brine made with white rum, fresh squeezed lime juice, sugar, salt, tonic water and fresh mint; then allowed the chicken to marinate for at least 2 hours before grilling. Because you are discarding the brine before cooking; the only alcohol remaining burns off; however if you would like to try this recipe sans the alcohol, use all tonic water in place of the rum.
I really like using brine marinades; especially when grilling chicken because for some, grilling can be a little tricky. When I first started either my chicken was raw or like shoe leather. In my experience, brining your meat beforehand always leads to chicken that is moist, plump and juicy and it also takes on the flavor of the brine as well.
This Mojito Grilled Chicken is a new family favorite and as you can see it was also quick and easy to prepare as well. . ~Enjoy!
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Mojito Grilled Chicken made with boneless chicken breasts marinated in a brine of fresh mint, lime juice, rum and tonic water; then grilled to perfection.
- 4- 6(ounce) Boneless Chicken Breasts
- 1/4 c . Fresh Mint
- 1/4 c . Granulated Sugar
- 1/4 c . Kosher Salt
- 1/4 c . Lime Juice
- 1/2 c . White Rum
- 2 c . Tonic Water
- Add the mint and sugar to a bowl and muddle the mint gently to release some of the oils. Do not shred; then add the remaining ingredients; mix well.
- Place the chicken into a resealable plastic bag and add the marinade. Coat chicken well then refrigerate at least 2 hours up to overnight.
- Grill the chicken on both sides until a minimum internal temperature of 165 degrees F; approximately 6-8 minutes per side.
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Maureen
Marinating the chicken with cocktail? That’s a great idea! I’m sure mojito gives out additional flavor to this grilled chicken! It looks really delicious!
Carrie's Experimental Kitchen
It was really moist too. Thanks for stopping by Maureen!