Mojito chicken? You had me at Mojito! Holy cow! Easy, healthy and you already know what cocktail to make alongside this meal! Food and Wine magazine featured this recipe back in 2010. The K2.0 version is pretty much the same as theirs, but with much less oil and no salt.
Cilantro, mint, olive oil, freshly squeezed grapefruit and lime juice make up the chicken marinade. We let it soak right in the pan we were going to cook it in, turning the pieces every now & thin while we made mojito salsa.
The grapefruit and lime are sectioned before they are squeezed, because after hand-squeezing the sections, they are coarsely chopped for the salsa. Add red onion, olive oil, cilantro and mint.
Are herbs, like cilantro, good for us?
Sometimes we need to be reminded that herbs can pack as much nutritional punch as fruits and vegetables. Cilantro is the name of the fresh leaves, and the plant and seeds are called coriander. Both basil and coriander contained the highest levels of the carotenoids beta-carotene and beta-cryptoxanthin, as well as lutein and zeaxanthin, all known for their antioxidant properties.
What about mint?
Mint plants contain an antioxidant and anti-inflammatory agent called rosmarinic acid. This has been studied for its effectiveness in relieving seasonal allergy symptoms, revealing a promising natural treatment. When preparing mint, use a sharp knife and cut gently. Using a dull knife or over-chopping will bruise the herb and much of the flavor will be lost on the cutting board surface.
(Back to the recipe …)
Food and Wine used skin-on chicken thighs, but we went with chicken tenderloins for less saturated fat. It was supposed to be grilled, but it was pouring rain outside, so we poached it in the marinade. It came out tender and delicious!
Mojito chicken is a super easy weeknight meal! We made steamed asparagus because we love it that way, but you could also go with one of our previous easy salads like endive or cucumber salad.
- 1 medium Ruby Red grapefruit
- 1 medium lime
- 1 Tbsp olive oil, divided
- 2 Tbsp fresh cilantro, minced
- 2 Tbsp fresh mint, minced
- 1 lb chicken tenderloins
- 2 Tbsp red onion, sliced thin
- Preheat the grill, if cooking these over charcoal.
- Peel the grapefruit and the lime with a sharp knife, removing all the bitter pith.
- Supreme the grapefruit and the lime by cutting in between the membranes. Work above a bowl, in order to catch all the juice as you cut each section out. The sections can be placed in the bowl as well. After all the sections are removed, squeeze the remaining membranes to extract any remaining juice into the bowl, and discard the membranes. Remove any seeds that fell into the bowl. Using your hands, squeeze the sections to extract the juice from each one. Place the squeezed sections in a separate bowl.
- Stir in half the olive oil, half the cilantro and half the mint into the citrus juices. Add the chicken, and toss to coat.
- Coarsely chop the grapefruit sections and lime. Add red onion, and the remaining olive oil, cilantro and mint.
- Grill the chicken over medium heat, or poach them in the marinade, until thoroughly cooked; 8-10 minutes.
- Serve the chicken with the citrus salsa.