Herbed Mojito-Glazed ChickenBy admin Posted in: Entrees and Main Dishes Meat Recipes on May 25th, 2012
Prep Time: 20 minutes plus marinade time
Cook Time: 20 minutes
Total Time: 40 minutes, plus marinade time
1 medium orange
1 medium lime
2 tablespoons coarsely chopped fresh oregano leaves
1 tablespoon fresh thyme leaves
1 tablespoon plus 1 teaspoon brown sugar
1 2-1/2 to 3 pound frying chicken, cut into pieces
3 cloves garlic, minced
1/4 teaspoon salt
1/4 cup extra virgin olive oil
Grate peel from orange and lime. Place grated peels into small bowl; set aside. Squeeze juice from orange and lime into measuring cup; set aside. Stir oregano, thyme and 1 teaspoon brown sugar into peel mixture. Gently loosen but do not remove skin from chicken. Reserve 2 teaspoons mixture; spread remaining herb and peel mixture between skin and meat (about 1 teaspoon per piece), replacing skin to cover herbs. Rub reserved herb mixture on outside of chicken pieces; place chicken in large plastic food storage bag or shallow dish.
Blend remaining 1 tablespoon brown sugar, garlic, salt and olive oil with reserved fruit juices; pour over chicken. Seal or cover and let stand 15 minutes at room temperature. Refrigerate 2 to 8 hours.
Heat grill to medium indirect heat. Remove chicken from marinade, place marinade in medium saucepan. Place chicken on grill over indirect heat; grill covered 20 to 35 minutes or until internal temperature is 165°F. in thickest part and juices run clear, turning once. Let stand 3 to 5 minutes.
Meanwhile, bring reserved marinade to boil; boil 5 to 7 minutes, whisking occasionally or until thickened and use to baste chicken when turning.