Monday, May 21, 2012

Donal Skehan's lime and mint mojito chicken

Lime and mint mojito chicken.
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Now this is a lovely recipe which can be easily altered with whatever you have in the cupboard. I've used lemons instead of lime before but the chopped mint is the thing that gives it the taste. I have it growing wild in my front garden so that is very convenient.
Serves 4
4 chicken breasts
1 garlic clove
4–5 tablespoons of rum
Juice of 2 limes
2 limes quartered
1 tablespoon of olive oil
A small handful of fresh mint
A generous pinch of sea salt and freshly ground pepper

Chop the mint and garlic finely and place in a large resealable bag. Add the rum, lime juice, oil, salt and pepper to the bag.Put the chicken in the bag and seal. Toss the chicken around in the bag and make sure the breasts are covered in the mint and garlic mixture.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 and marinade for about 3–5 minutes on either side, depending on the size of the chicken breasts.

Alternately dice the breasts and use to thread onto skewers for kebabs. Grill or cook on griddle pan.

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