Mojito Chicken Skewers

  • Yield: 4 servings


Chicken Skewers
1/2cup chopped fresh mint leaves
1tablespoon sugar
1-- thinly sliced large shallot
1/2cup light rum
1/3cup lime juice
1tablespoon canola oil
1 1/2pounds skinless boneless chicken breasts, cut into
1-- inch pieces
1teaspoon ground cumin
1/2teaspoon allspice
3/4teaspoon salt
1-- red onion, cut into 1 inch pieces
16whole mint leaves
Pineapple Mango Salsa
3/4cup diced, peeled fresh pineapple
3/4cup diced, peeled mango
1-- avocado, peeled, diced
1/2cup diced red bell pepper
1/2cup chopped red onion
1teaspoon grated lime zest
2tablespoons lime juice
2tablespoons canola oil
1teaspoon minced chipotle chile in adobo sauce
1/4teaspoon salt


1. For chicken, in medium bowl, combine chopped mint,
sugar and shallot. Pound with a wooden spoon until
coarsely crushed. Whisk in rum, lime juice and oil.
Place chicken in sealable plastic storage bag. Reserve
1/4 cup of marinade for cooking. Pour remaining marinade
over chicken; seal bag and marinate for 30 minutes.

2. Heat stovetop ridged grill pan over medium heat or
preheat broiler. Remove chicken from marinade; discard
used marinade. In small bowl, combine cumin, allspice and
salt; sprinkle over chicken. Thread chicken onto eight
bamboo skewers that have been soaked in water, alternating
with onion and mint leaves. Grill or broil chicken for 5
minutes. Turn and brush with reserved marinade. Cook 5
to 6 minutes more or until cooked through, brushing with
marinade one more time.

3. Meanwhile for salsa, combine all salsa ingredients in
medium bowl; mix gently. Serve chicken with salsa.
Garnish with mint sprigs, if desired. Makes 4 servings.