“We have come to adore this chicken. Part of a meal I created for RSC 8 Island Mojito Chicken and Rice With Salsa Tropicale. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones.”
READY IN:
25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ALL marinade ingredients together in a blender; blend until smooth.
  2. Pour into a zipper seal bag.
  3. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours.
  4. Discard marinade after that time.
  5. At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill.
  6. Cook just until meat is no longer pink in middle, about 20 minutes; turn once during cooking.
  7. Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.

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