Peppermint Chicken Mojito

Mojito Chicken with Peppermint Glaze – a detailed recipe cooking. Time: 2 час. 30 min. Difficulty: medium Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

• 1 chicken (1.1 – 1.4 kg.)
• 2 tbsp. l garlic powder
• 1 tbsp. l onion powder
• 1/4 tsp ground cumin
• 1 tbsp. l dried oregano
• 2 tbsp. l coarse salt
• 1 tbsp. l ground black pepper
• 1 tsp paprika
• Marinade (see recipe below)
• 4 tbsp. l olive oil
• Glaze “Mojito” (see recipe below)

Marinade:

• 1 tbsp. orange juice
• 2 lime juice
• 1/4 Art. white wine vinegar
• 1/4 Art. olive oil
• 1 tbsp. l sliced garlic
• 1/4 Art. dark rum

Glaze “Mojito”:

• 1/2 tbsp. dark rum
• 1/2 tbsp. chicken broth
• 1 tbsp. l brown sugar
• 3 tbsp. l cold water
• 1 tbsp. l corn starch
• 1/4 Art. chopped mint leaves
• Salt and ground black pepper

Recipes with similar ingredients: chicken, garlic powder, onion powder, cumin, oregano, paprika, brown sugar, wine vinegar, orange juice, lime juice, starch, mint, rum

Recipe preparation:

1. Use a pair of scissors to remove the ridge from the chicken. Spread the chicken by pressing the breast firmly so that it lies flat in a pan. Mix all the dry spices and rub them with chicken, especially under the skin. Put in a tight plastic bag and refrigerate for 30 minutes. In a large bowl, mix everything marinade ingredients, then put the chicken there and put in refrigerator for another hour.
2. Remove the chicken from the marinade and shake off its excess, leave 1/2 tbsp. marinade for baking. In a large frying pan on medium or over high heat 4 tbsp. l olive oil. When butter to heat up, lay the chicken skin down and fry. When the peel turn golden brown, flip the chicken and add to pan 1/2 tbsp. marinade.
3. Preheat the oven to 150 ° C. Put the pan in the oven and bake chicken for 25 minutes, until the internal temperature is over the cooking thermometer does not reach 74 ° C. Get the chicken out the oven and coat it with Mojito glaze. Put the bird under the grill on 5 minutes. Remove, chop and serve immediately with the remaining with icing as a sauce.
   

   Glaze “Mojito”

   In a medium-sized saucepan, mix rum, chicken broth and Brown sugar. Boil 1/3 over high heat. In a small bowl mix water and corn starch. When the rum mixture is respected, slowly add diluted starch to the boiling liquid and mix for 3 minutes until the glaze thickens by 50%. Maybe, you don’t need all the frosting. When it will be the desired density, add the mint leaves and pour it into a small bowl. Salt and pepper to taste.