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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!


  • 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

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...


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

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

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

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

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

    xoxo from Trinidad

  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.

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

  7. The chicken looks great. The risotto too!

  8. What a great recipe, love the ingredients.

  9. Mojito chicken sounds super good! Great SRC post

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

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

  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.

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


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