I love mojitos, but what I love more is mojito chicken. Minty, aromatic, citrus, sweet and spicy chicken, it’s quite a complex mix of flavours to combine but the result is amazing. It’s perfect for serving with rice or throwing in tortillas with some of my favourite salsa and pico di gallo. You can grill it, barbecue it, bake it, griddle it and even roast it over an open fire if the moment took you.
Matt tells me it’s insanely good, my Sister literally wow-ed and even my mint hating, spice adverse Mother loved it. It’s a real winning recipe and as a bonus, it takes five minutes to prepare and just ten minutes to cook so it’s ideal for week nights. If you make one recipe from my blog, this has to be it.
Simply mix together the ingredients, and smother your diced chicken (tofu, prawns or firm white fish also work well), leave to marinate in a bowl at room temperature for an hour. You can also make this a day or two before and leave it in the fridge, or alternatively, freeze the chicken with the marinade in a zip lock bag.
With a few slight changes, this rub can also be made in bulk and stored in your cupboard. Just double the zest of lime and orange instead of the juice, spread on a baking tray and dry in your oven for an hour on the lowest setting. All you need to do then is add the oil as you use it.
Then all that’s left to do is decide how to cook it. Skewering the meat on kebab sticks makes for easy grilling, barbecuing or griddling, just remember to turn it half way through cooking. You can also roast it at 200 degrees Celcius which is often easier for large batches.
Last night we had ours stuffed in to warmed wholewheat tortillas with a handful of spinach fresh from the garden, a quick salsa fresca and a buttery corn on the cob tossed with some parsley and chilli. It was the perfect healthy tea and one of my all time favourites.