Mango Mojito Chicken Recipes

MANGO MOJITO

Steps:

• Working in batches, puree mango, rum, lime juice, and sugar in a blender until smooth. Add mint leaves and blend just until mint is finely chopped. Stir in club soda. Serve over ice. Garnish with mango slices.

MINTY MANGO MOJITO

Steps:

• Combine water and sugar in a small pot over medium heat. Whisk until sugar dissolves in the water. Add 12 mint leaves. Bring to a boil and whisk for 1 minute. Remove from heat and let cool, about 30 minutes.
• Place lime and 12 mint leaves in a glass; mash together with a muddler to extract flavors. Add fresh mango; muddle until combined. Stir in 2 tablespoons of the mint simple syrup. Stir in coconut rum. Fill glass with ice and top with club soda. Stir 1 more time to distribute flavors.

MOJITO MANGO CHICKEN

Steps:

• Preheat oven to 350 degrees.
• To make salsa, heat oil in a skillet over medium high heat.
• Add green pepper and onions and saute about 4 minutes.
• Add minced ginger and red pepper flakes, saute another 1 minute.
• Now add mango and cook an additional 5 minutes.
• Now add rum and lime juice and simmer for one minute.
• Take off the heat and stir in mint. Set mango salsa off to the side.
• For the chicken breast preparation pat the breasts dry.
• Combine the flour, garlic powder, ginger, salt and pepper.
• Lightly pat the chicken into the flour mixture.
• Heat the oil over medium high heat in an oven proof skillet.
• Lightly brown the chicken for about three minutes on each side.
• Pour the mango salsa over the chicken.
• Put the uncovered skillet in a 350 degree oven for 10 minutes.

MOJITO CHICKEN

Steps:

• Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
• Preheat oven to 300 degrees F.
• Combine all the dry spices and rub chicken with 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 chicken to marinade and refrigerate for at least 1 hour.
• Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.
• When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
• Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.
• Combine all ingredients in mixing bowl.
• In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

MANGO MOJITO CHICKEN

Steps:

• In a large skillet, heat oil on medium-high. Season both sides of chicken with salt and black pepper. Add chicken to skillet and cook for 1 to 2 minutes per side, until golden brown. Add mangos, bell pepper, broth, scallions, mint, lime juice, lime zest and garlic and bring to a simmer. Reduce heat to medium, partially cover and cook for 5 minutes, undisturbed, until chicken is cooked through. Add rice to skillet and stir to combine. Cook for 1 minute to heat through.

SPICED RUM-SUGAR CHICKEN WITH MANGO MOJITO SALSA

Steps:

• Place all Marinade ingredients in a pan and bring to a gentle simmer.
• Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
• Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
• When nearly read to cook the chicken, peel the Mango and cut the flesh into ½ inch dice. Add the scallions / spring onion.
• Grate the lime zest and add to the Mango, along with the chili pepper.
• Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
• Preheat grill.
• Remove chicken from the marinade, scraping any extra marinade off.
• Place remaining marinade in a pan and heat gently.
• Grill chicken breasts for 5-7 minutes each side, until cooked through.
• Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.