Mojito Chicken

I don’t know about you but in my experience a good Mojito is hard to find. It feels like every bar is willing to sell you one these days, but very few can get it right. When done well the balance of sharp and sweet leads to an overall flavour that is absolutely sublime. However, it often feels that whilst the ingredients are all present and correct the preparation is letting them down. You get the flavours of rum, lime and mint but they fight each other rather than working together. Disappointment all round!

So with the thought of that elusive perfect drink in mind, let’s turn to the latest recipe in my Cocktail Collection: Mojito Chicken. Now, I’m not going to claim that this could be a challenger for a best Mojito award. Indeed, I’ve had to play with the balance of flavours quite a bit to make it work as a savoury dish.

To start with the chicken is marinated in a mixture of rum, lime, garlic and onion, which helps add flavour and tenderise the meat. There’s a little bit of mint in the marinade, but it’s in a supporting role to avoid it becoming too dominant. Even cooked on its own the chicken has a wonderful flavour, but it’s not quite a Mojito. As such, it’s glazed with a sticky rum, mint and lime sauce whilst it cooks. It’s this that brings the real hit of mint to the plate. Though of course how much of that flavour you get is up to you.

As you can see I served this with a simple dressed salad and some potato wedges. Oh and a cheeky little Mojito chaser, kindly made by Michael whilst I was working my magic at the stove.

Mojito Chicken

Mint, Lime and Rum make for a refreshing cocktail on pretty much any occasion. They also make a cracking marinade for chicken and bring a wonderful freshness to this dish.
Prep Time10 mins
Cook Time10 mins
Marinating Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Poultry
Servings: 2
Calories: 350kcal


For the Marinated Chicken

  • 2 Limes juiced and zested
  • 1 tbsp Rum
  • 1 Shallot peeled and finely chopped
  • ½ tsp Garlic Powder
  • 1 tbsp Olive Oil
  • 2 Chicken Breasts pounded until 1cm thick

For the Mojito Glaze

  • 2 Limes juiced and zested
  • 1 tbsp Rum
  • 15 g Mint Leaves finely chopped
  • 1 tbsp Soft Brown Sugar
  • 50 ml Water


  • Mix together the marinade ingredients in a large bowl or zip-lock bag. Add the chicken breasts to the marinade, ensuring they’re well coated in the mixture. Cover (or seal) and marinate in the fridge for at least 2 hours or overnight, if you have time.
  • Prepare the glaze by mixing together the ingredients in a bowl. Pour into a small pan over a medium heat, then bring to a simmer. Reduce until you have a thick syrup texture – this should take around 10 minutes.
  • Meanwhile, brush a griddle pan with a little oil and put over a high heat. Remove the chicken from the marinade, shaking off any excess. Griddle the chicken for 3-4 minutes on each side, until charred on the outside and cooked through. After turning the chicken brush with some of the mojito glaze, allowing it to slightly caramelise in the heat of the pan.
  • Remove the chicken from the pan, brush with more of the glaze and allow to rest for a couple of minutes before serving.


Estimated Values per Serving
of which Saturates2g
of which Sugars9g
Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.

Scott Silverthorn

Hi, I’m Scott. I love cooking food and I love eating it - both useful credentials for writing a food blog! I get a lot of joy from sharing my passion with my friends and family, so here's hoping you enjoy it too.

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