Monday, October 4, 2010

Mojito Chicken

Lime and Mint Mohito Chicken
  1. 4 Free-range Chicken Breasts.
  2. A small handful of Fresh Mint.
  3. 2 Limes Quartered.
  4. Juice of 2 Limes.
  5. A glug of Rum (About 1/4 of a cup).
  6. 1 Tbsp of Olive Oil.
  7. 1 Clove of Garlic.
  8. A generous pinch of Sea Salt and Freshly Ground Pepper.
Chop the mint and garlic finely and place in a large zip lock bag.  Add to the bag, the rum and lime juice.  I butterfly the chicken breasts so they cook quicker and the garlic doesn't burn.  To do this, place one hand on the breast and with the other slice through the thickest part leaving, making sure the breast is attached on one side.  Put the chicken in the bag and seal.  Squidge the chicken around in the bag and make sure the breasts are covered in the mint and garlic.  Leave in the fridge preferably overnight, or you can make in the morning and leave for the day.

To cook the chicken, heat a pan over a high heat and fry the breasts for about 3 minutes on either side.  Tumble in the lime quarters after you turn the chicken and allow to caramelize.  Serve straight away with a final squeeze of juice from the lime quarters.

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