Mojito Marinated Fruit Recipes

MOJITO MARINATED FRUIT

Steps:

• In a small saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from heat. Stir in rum, lime juice and zest. Cool completely., In a large bowl, combine melons, pineapple and mint sprigs. Add rum mixture; toss to coat. Refrigerate, covered, overnight., Discard mint sprigs. Spoon fruit with syrup into serving dishes. If desired, top with mint.

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.

MOJITO-MARINATED CHICKEN RECIPE BY TASTY

Steps:

• Slice the chicken breasts in half lengthways.
• Put all of the ingredients into a ziplock bag and stir them all about so everything is coated and mixed up.
• Marinate for at least 4 hours, but try to leave them over night if you have the time.
• Cook the chicken as you usually would, we used a griddle pan on a medium heat for about 6-7 minutes on each side, but these can go in a regular pan, the oven or even on the BBQ!
• Don't forget to give it one last squeeze of lemon juice to give it that extra kick!
• Enjoy!

MOJITO MELON KABOBS

Steps:

• Grate 2 tablespoons peel from limes. Cut each lime in half crosswise; squeeze halves over small bowl to remove 6 tablespoons juice.
• Place melon cubes in 1-gallon resealable food-storage plastic bag. Sprinkle lime peel and pour lime juice over melon. Add sugar, rum and mint. Seal bag; turn to coat melon.
• Refrigerate at least 1 hour to blend flavors but no longer than 24 hours. To serve, thread 4 or 5 melon cubes on each skewer. Discard marinade.

MOJITO FRUIT SALAD

Steps:

• Mix the watermelon, grapes, cantaloupe, strawberries, and kiwi in a bowl with a tight-fitting lid; top with the blueberries.
• Stir the mint, sugar, and lime juice together in a bowl, crushing the mint with the back of a spoon while mixing to extract flavors; pour over the fruit mixture. Seal the bowl with lid and refrigerate at least 1 hour.
• Just before serving, gently flip the sealed bowl several times to coat the fruit with the dressing.

FRUITY MOJITOS

Steps:

• Combine rum, sugar, and water in a larger container or 3-gallon cooler or drink dispenser until sugar is dissolved. Add mint, lemons, limes, and oranges and mix well. Allow flavors to combine for about 30 minutes. Pour lemon-lime beverage into rum-fruit mixture and stir to combine.

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl.
• Heat the olive oil in a large saucepan til just smoking.
• CAUTION: slide the contents of the bowl into the hot oil - be very careful because the liquid could splatter. You might want to use oven mits.
• Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.
• CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Which ever method you use, just use caution with the hot liquids.
• Pour into a glass container and cool to room temperature; cover and refrigerate.
• Mojito Marinade keeps for up to 2 weeks.

MOJITO MARINADE

Steps:

• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan til just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slide the contents of the bowl into the hot oil - be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.