Roasted Mojito Chicken

Roasted Mojito Chicken will be the juiciest, most delicious, roasted chicken recipe you’ll ever make. It will have your family raving about your Roasted Chicken for weeks, combining a white rum Mojito Marinade with fresh mint and sliced limes, simply seasoned with cumin, kosher salt, and freshly ground pepper.

Havana has been said, to be the birthplace of the famous Cuban Mojito Drink, although the exact origin of this classic cocktail is the subject of debate. I, however, am not interested in hashing it out over this lovely cocktail today, I decided instead to use its basic ingredients in my Roasted Mojito Chicken I am sharing with you today.

I’m in the belief kitchen time should be fun, creative, and most of all come with an easy button. I love taking a simple recipe and glamming it up to a glorified new 7.0 recipe my family won’t soon forget. With the cost of meat prices rising on most meats, chicken has become the most affordable, yet most boring meat to our family since I buy it so much lately.

Today, I am putting a spin on my plain old roasted chicken recipe by making it a deliciously fun updated Roasted Mojito Chicken to wow the husband and our friends, below you will find my recipe with fairly easy ingredients to find and simple instructions to make your own.

How to cut the chicken for roasting

1. Remove the chicken’s neck bone and any of those gross giblets in your whole chicken before getting started.– yeah, I know I hate this part too.
2. Make sure you have a sharp paring knife and a pair of kitchen scissors on hand before we get started- the sharper the better of course.
3. Place the roasting chicken on a cutting board breast side down. Working from the chicken’s cavity opening up to the neck, cut down each side of the backbone of chicken with a pair of kitchen shears. – Place the chicken’s backbone in the garbage can or reserve it if you feel the need to use it for another recipe idea Be sure if you have animals to make these bones inaccessible to your favorite pet.
4. Grab the chicken with one breast in each hand and open it from the center, exposing the cavity of the chicken. The breast bones will crack a bit – that slightly unpleasant sound is perfectly normal to hear
5. Now we are almost done there is no need to remove the soft breastbone for what we are planning.
6. The last step utilizing sharp kitchen shears simply cut from the bottom cavity down the center to the neck of the chicken. That’s it your chicken should be in half and the body looks like the picture above.

Roasted Mojito Chicken Marinade 

• 1/2 cup of white Rum, your brand
• 1/4 cup of extra virgin olive oil
• 1/2 of a cup fresh mint leaves roughly chopped
• zest of 2 fresh limes
• juice of 5 fresh limes
• 4 garlic cloves minced
• 2 teaspoons of cane sugar or sugar in the raw
• 1/2 of a tablespoon of kosher salt
• 1/2 of a teaspoon cumin
• fresh ground pepper

Directions for marinade 

Place all above ingredients in a blender and blend for 45 seconds or so to combine all ingredients thoroughly. Place in a tightly sealed jar or container until ready for use. May be stored for 7+ days safely.

ROASTED MOJITO CHICKEN 

• 1 roaster chicken, in 2 halves
• 1 recipe for Mojito Marinade
• kosher salt, to taste
• freshly ground pepper, to taste
• 1 – 2 sliced limes optional
• fresh mint leaves optional

Directions for Roasted Mojito Chicken

1. Marinade chicken halves in Mojito Marinade for 60 minutes.
2. Preheat oven to 400 degrees.
3. Place chicken halves on a baking rack that you have placed over a metal baking sheet.
4. Season chicken halves with kosher salt and freshly ground pepper to your own taste.
5. Add sliced limes to the top of chicken halves, may fasten with toothpicks if needed.
6. Bake in a preheated oven for 1 hour and 10 minutes or till done.
7. Remove from oven and place on a heat-safe area for 10 minutes before slicing to serve.

5 from 14 votes

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Roasted Mojito Chicken

Prep Time

20 mins

Cook Time

1 hr 10 mins

Marinate

1 hr

 

Roasted Mojito Chicken will be the juiciest, most delicious, roasted chicken recipe you’ll ever make. It will have your family raving about your Roasted Chicken for weeks, combining a white rum Mojito Marinade with fresh mint and sliced limes, simply seasoned with cumin, kosher salt, and freshly ground pepper.

Course: Main Course

Cuisine: American, Cuban

Keyword: Cuban Roasted Chicken, Mojito Chicken, Roasted Chicken

Servings: 4 People

Author: hmccallum

Ingredients

• 1-7- pound Roasting Chicken Organic preferred, cut in half
• Kosher Salt Season liberally
• Freshly ground peppercorns Season liberally
• 1 recipe Mojito Marinade
• 2 Limes Sliced
• Fresh Mint Leaves

Mojito Marinade

• 1/2 cup White Rum your brand
• 1/4 cup Olive Oil
• 1/2 cup Fresh mint leaves Finely chopped
• 2 Limes Zested and juiced
• 3 Limes Juice of
• 4 cloves Garlic Minced
• 2 teaspoons Cane Sugar or sugar in the raw
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon Cumin
• 10 turns Freshly Ground Black Peppercorns

Instructions

Marinade

1. Place all above ingredients in a blender and blend for 45 seconds or so to combine all ingredients thoroughly. Place in a tightly sealed jar or container until ready for use. May be stored for 7+ days safely.
   
   

Mojito Chicken

1. Marinade chicken halves in Mojito Marinade for 60 minutes.
   
   

2. Preheat oven to 400 degrees.
   
   

3. Place chicken halves on a baking rack that you have placed over a metal baking sheet.
   
   

4. Season chicken halves with kosher salt and freshly ground pepper to your own taste.
   
   

5. Add sliced limes to the top of chicken halves, may fasten with toothpicks if needed.
   
   

6. Bake in a preheated oven for 1 hour and 10 minutes or until done.
   
   

7. Remove from oven and place on a heat-safe area for 10 minutes before slicing to serve.
   
   

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2019. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.