Most of us are familiar with a Mojito cocktail, in fact I have a Watermelon Mojito recipe right here on my blog. This rum and mint infused drink served over ice is just what the doctor ordered on a warm summer evening. The mint is refreshing, but light and perks up your senses while sharing space is a tall chilled glass with rum, lime, simple syrup and bubbly water. However, similar ingredients can be used in so many other recipes like; baked goods, salad dressings and marinades.
Marinating chicken prior to grilling is always smart because it tenderizes the meat just a touch, and offers something more to the protein. Using Mojito ingredients infuses chicken with a light citrus taste that turns ordinary into extraordinary without much work at all.
Skewering chicken and vegetables separately is a wise choice because the cooking times are slightly different. Don’t you remember the days when you skewered everything up on one wooden skewer and the vegetable were dropping off under the grates before the meat was done – live and learn. Another tip before skewering is to soak your wooden skewers in water for a few hours, so they don’t burn. This meal is light and delicious – just the right thing to serve during the summer months.
1/3 cup mint leaves, torn + more for garnish
zest and juice of 1 lime
1/4 cup olive oil
2 tablespoons agave nectar or honey
2 tablespoon rum, light or dark
pinch of salt & pepper
8 wooden skewers, soaked in water
2 half boneless skinless chicken breasts, diced in chunks
2 large zucchini, 1/2 inch sliced
1 water white onion, 1 inch sliced
salt & pepper
- In a food processor, combine all marinade ingredients and pulse 10 times.
- Add chicken to a dish and pour 2/3 of marinade over top. Add zucchini and onions to a separate dish and pour remaining marinade over top, along with 1 tablespoon olive oil. Cover both dishes with plastic and marinade 1 hour, don’t over marinate chicken.
- Skewer chicken on soaked wooden skewers, about 6 pieces per skewer. Skewer vegetables on skewers, alternating between zucchini and onions. Sprinkle all skewers with salt and pepper. Heat grill to 400 degrees, oil grates.
- Grill chicken about 4-5 minutes per side and vegetables about 3-4 minutes per side. Remove and place on platter or board for serving. Squeeze lime juice over top and sprinkle with fresh mint leaves. Enjoy!