This chicken dish pairs perfectly with a pomegranate mojito cocktail (directions below).
Ingredients:
6 boneless skinless chicken breasts
¼ cup light rum
2 tblsp. grated lime zest
2 tblsp. olive oil
1/2 cup mint leaves, finely chopped
1/4 cup honey
2 cloves garlic, minced
1 tblsp. smoked paprika
½ tblsp. onion powder
1 tsp. kosher salt
1 tsp. cracked black pepper
Directions:
Place chicken breasts into large re-sealable food storage bag. In medium mixing bowl, whisk remaining ingredients thoroughly and pour contents over bagged chicken. Refrigerate marinated chicken for approximately 2 hours ( do not marinade longer, as the lime juice will cook the chicken, much like a ceviche). Grill over medium-high heat, preferably on a charcoal grill for best results.
Optional: Mojito Glaze
½ cup dark rum
½ cup low-sodium chicken stock
2 tbsps. Coconut sugar
3 tbsps. Cold water
1 tbsp. cornstarch
¼ cup mint leaves, chopped
S&P to taste
Directions:
In a medium sauce pot, add chicken stock, rum & honey. Reduce by 1/3 over high heat, stirring frequently to prevent burning. Whisk cornstarch and water in a small bowl. Add cornstarch slurry to simmering reduced sauce until desired thickness is achieved. Add mint leaves and baste chicken just prior to service.
Pomegranate Mojito Cocktail
Ingredients
- 1/2 a lime cut into 4 wedges
- 6 mint leaves
- 1 tsp. coconut sugar ( or other non-refined sweetener)
- 1/4 cup freshly squeezed pomegranate juice
- 1 ¼ oz. white rum (or depending how strong you want it)
- 2 Tbsp pomegranate seeds
- Cold soda water
- 2 cups ice