Recipe of the Week: Mojito Chicken
Warning: This recipe is from Guy Fieri. That sentence alone may lose half of you. But this dish sounds so good I'm going to try it tonight. After all, as the recent return to hot weather confirms, it is still summer. The white pants are staying on for now!
The ingredients should be easy to get hold of; the only tricky part is removing the bird's backbone. Where's Julie Powell when you need her?
The recipe serves up to six people, depending on how hungry you are.
1 (2½ to 3-pound) chicken
2 tbsp garlic powder
1 tbsp onion powder
¼ tsp ground cumin
1 tbsp dried oregano
2 tbsp kosher salt
1 tbsp freshly ground black pepper
1 tsp paprika
4 tbsp extra-virgin olive oil
Marinade (see recipe below)
Mojito Glaze (see recipe below)
Remove the backbone of the chicken with poultry shears; flatten out the chicken by pressing firmly on the skin so it will sit evenly in a pan.
Preheat the oven to 300 degrees Fahrenheit.
Combine all the dry spices and rub the chicken with the spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.
In a large mixing bowl, combine all the ingredients for the marinade, then add the chicken to the marinade and refrigerate for at least one hour.
Remove the chicken from the marinade and shake off the excess marinade. In a large sauté pan over a medium to high heat, add four tablespoons of extra-virgin olive oil. When the oil is hot, place the chicken skin side down and sear.
When the skin is golden brown, flip the chicken and add ½ cup of marinade to the pan; place the pan in the oven and cook the chicken for 25 minutes or until it has an internal temperature of 165 degrees Fahrenheit on an instant-read thermometer.
Remove the chicken from oven and brush with the Mojito Glaze. Place the chicken under the broiler for five minutes. Remove from the broiler, cut and serve immediately with more glaze on the side.
1 cup orange juice
2 limes, juiced
¼ cup white wine vinegar
¼ cup extra-virgin olive oil
1 tbsp sliced garlic
¼ cup dark rum
Combine all the ingredients in a mixing bowl.
½ cup dark rum
½ cup chicken broth
1 tbsp brown sugar
3 tbsp cold water
1 tbsp cornstarch
¼ cup mint leaves, chopped
Salt and freshly ground black pepper
In a medium saucepan, place the rum, chicken broth and brown sugar. Reduce by one-third over a high heat. In a small mixing bowl, whisk together the water and cornstarch. When the rum mixture is reduced, add the cornstarch mixture slowly to the simmering liquid and whisk for three minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When the glaze is at the desired thickness, add the mint leaves and transfer to a small bowl. Season with salt and pepper to taste.
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