Skip to main content

SRC: Mojito-Marinated Chicken


It's time for Group B's Secret Recipe Club May revealThis month I was assigned to Secrets from the Cookie Princess, a blog written by Colleen. When she writes that she's "a little obsessed", she means it. She started her blog in 2010 when she began her annual holiday baking spree that consisted of creating 163 dozen cookies from over 2 dozen recipes to share with friends and family as Christmas gifts.

Now she bakes not just for Christmas, but any holiday, birthday, or just because. Her Holiday Baking Total made me chuckle. She is obsessed!

  • 2013: 119.5 dozen cookies and still working on the truffles and fudge!
  • 2012: 117.5 dozen cookies and 30 mini loaves.
  • 2011: 137 dozen cookies, plus bars, candy, etc.
  • 2010: 147.5 dozen cookies
  • 2009: 133 dozen cookies
  • 2008: 151.5 dozen cookies plus candy
  • 2007: 131 dozen cookies plus candy

While I probably should have made cookies, given the name of my secret blog, I really, really, really prefer savories. I skipped her extensive list of cookies and bars - which includes Rice Whiskey Treats, Homemade Animal Crackers, Pumpkindoodles, and World Peace Cookies that ironically made her anything but peaceful (I might have to try some version of these soon because I love the name). And I went for her Mojito Marinade. It intrigued me because (1) it contains booze and (2) I just hand it off to Jake to grill. Easy dinner!

I did adapt a little bit, mixing regular garlic with black garlic, swapping limes for lemon (because I had it), using coconut sugar instead of brown, and adding in parsley for even more greenery. But the spirit of her recipe remains...and it's a winner!

Ingredients

  • 2 garlic cloves
  • 2 black garlic cloves (click for a brief intro, if you're unfamiliar: meet black garlic)
  • 4 T olive oil
  • zest of one lemon
  • juice from one lemon
  • 2 T rum (I only had dark rum, she used white)
  • 2 T organic coconut sugar
  • 1 T chopped fresh mint
  • 1 t ground cumin
  • 1 t freshly ground pepper
  • 1 t chopped fresh oregano
  • 1 T chopped fresh cilantro
  • 1 T chopped fresh parsley
  • 1/2 t freshly ground salt

Procedure
Add all ingredients to a blender and mix until combined. Pour over your chicken and marinate overnight. Grill, or roast, as you usually would.

I served this with a Leek-Asparagus-Oyster Mushroom Risotto for a lovely Spring dinner.


Here's what the rest of the creative cooks in Group B made...


Comments

  1. ok, the chicken looks great but that Risotto sounds incredible! What a great meal.

    ReplyDelete
  2. It sounds so fresh and flavorful with all those herbs - delicious!

    ReplyDelete
  3. Thanks for the kind words. I now I'm off to find some black garlic--I've never heard of that before. :)

    ReplyDelete
    Replies
    1. Colleen, not sure if you have a Trader Joe's near you. But that's where I got mine.

      Delete
  4. Ooh....Im definitely making this recipe - YUM!

    xoxo from Trinidad

    ReplyDelete
  5. Oh this looks really good! We've been grilling almost every night since it turned warm and this would be a great twist on our regular chicken breasts.

    ReplyDelete
  6. Love the flavors of a good mojito -i need to give this a try.

    ReplyDelete
  7. The chicken looks great. The risotto too!

    ReplyDelete
  8. What a great recipe, love the ingredients.

    ReplyDelete
  9. Mojito chicken sounds super good! Great SRC post

    ReplyDelete
  10. Sounds like a great plan - just marinate and pass off the dish. :) Sounds like some really great flavors too!

    ReplyDelete
  11. This chicken looks awesome!! Yum. What a great marindae! Visiting from group A. :)

    ReplyDelete
  12. I like the way you think! I love to make the marinade and then hand it off to the Grill Master! I enjoy a good mojito so I am certain to like this marinade. Excellent SRC choice.

    ReplyDelete
  13. She has some awesome cookies, but I think you made a great choice with this amazing looking and sounding chicken - YUM!

    ReplyDelete

Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce