I found this Mojito Chicken recipe a few weeks ago and have been waiting for a day that wasn't too busy to make it because it has a lot of steps and a lot of marinating time. It did have a lot of mini-recipes, but actually it wasn't as labor intensive as I thought it'd be. There are 3 main parts/steps here: the dry rub, the marinade, and the glaze.

The major change I made was that I used dark tequila in place of the rum that the recipe called for. It was really good! I prefer tequila to rum anyways. Instead of using a whole chicken, I used a few drumsticks and thighs. In the marinade, I used some Sunny D to substitute for the OJ. Also, instead of squeezing fresh limes, I added 5 tablespoons of bottled lime juice. I bet it would be even better if you added lime zest! In the Mojito Glaze, I only added about half of the water and cornstarch mixture because it was just getting a little too thick.

Searing the chicken skin side down was absolutely essential! It just created such an awesome crust and flavor. I seared it in a skillet and just threw the entire thing into the oven. I wouldn't skip any of the steps because the end result was 100% restaurant quality.

The chicken was served with this Cilantro-Lime Rice recipe:


  • 1 tbsp. butter
  • 1 handful of cilantro, chopped
  • 1 cup jasmine rice
  • 1.5 cups water
  • 1/2 teaspoon salt
  • 4 tbsp. lime juice


1. In a saucepan, heat butter over low heat, stirring until melted.
2. Add rice and lime juice, stir for 1 minute.
3. Transfer the rice to a rice cooker, add the salt and water. Stir to combine.
4. When rice cooker turns off, add in the cilantro and fluff rice with a fork.

A really, really satisfying Sunday night dinner.


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