Grilled Mojito Chicken

Simple Cubano style of grilled chicken makes an easy warm weather meal.
Grilled Mojito Chicken

Grilled Mojito Chicken

by Sue Lau | Palatable Pastime

We  love mojitos! And I don’t think they will ever go out of style, as long as the rum keeps flowing.  With the elements of lime and mint, it is both refreshing and cooling.

And it is easy to make chicken breast much the same way, with a marinade that has the components of a mojito, as well as hints of other flavors from the Caribbean.

I served this chicken  with my recipe for Poppyseed coleslaw (which will post on Sunday) as well as a vegan black bean vegetable curry (which I will post for Meatless Monday). Each of them has tropical flavor and go perfectly together.

It promises to be a very nice weekend coming up and I know many of you might be breaking your grills out of storage for the season. We love to grill and this season promises to be filled with fun recipes for that. As you know, I make my own sauces so you won’t have to deal with eating the same thing all the time or doctoring up bottled sauce.

The chicken in this recipe is also great sliced and put on Cuban bread or something like Ciabatta to make a great and flavorful, but deliciously different, panini. Sandwiches make great casual food and are very much welcomed on busy weekends, so having the chicken cooked ahead can make an easy to prepare meal for the next day.

I do hope you like this one!
Grilled Mojito Chicken

Grilled Mojito Chicken

  • Servings: 3
  • Time: 4hr 20mins
  • Difficulty: easy
  • Print

Grilled Mojito Chicken

  • Marination time: 3-4 hours
  • Active prep and cook time: 20 minutes
  • WW Smart Points per serving: 6


  • 1 pound boneless chicken breasts


  • 1/4 cup fresh lime juice
  • 1/4 cup white rum
  • 2 teaspoons grated ginger
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground allspice
  • 1/4 cup chopped fresh mint leaves


  1. Mix together marinade and pour over chicken; marinate for 3-4 hours.
  2. Drain marinade and grilled chicken 10-15 minutes (time varies with thickness of meat) or until the internal temperature is 160F.
  3. Allow cooked chicken to sit undisturbed for 10 minutes to allow the final temp to rise to 165F before slicing  and serving.

From the kitchen of

Grilled Mojito Chicken

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Jerk Chicken

Bacon-Wrapped Shrimp Kebabs with Passion Fruit Glaze

Trinidad Callaloo Soup

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8 responses

  1. I prepared this and it came out delicious! I only had to prepare it in the grilling pan as I using the oven for something else. The result was wonderful! I had the white rum at home and now in the garden I have enough mint! I served this with plain rice and sliced roasted eggplants!
    Thanks a lot for this delish!


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