#) Mojito Grilled Chicken is a recipe belonged with England. This cuisine is kinda Rum-Based cuisine, so peoples who as Muslim, might have to think. You can use Vinegar in lieu of Rum (Specially my Muslim Readers) to avoid the Alcoholic Presence on this cuisine.
Ingredients:
=> 4 skinless, boneless chicken breast (about 6 ounces each)
=> 1 tablespoon fresh lime rind (zest)
=> 1/2 cup fresh-squeezed lime juice
=> 3 tablespoons good quality white rum
=> 3 teaspoons firmly-packed brown sugar
=> 1 teaspoon coarse salt
=> 1/2 teaspoon freshly-ground black pepper
=> Lime-Mint Beurre Blanc Sauce**
Preparation:
= Place chicken breasts in a medium-sized seal-able container or resealable plastic bag. In a small bowl whisk together the lime zest, lime juice, rum, brown sugar, salt and pepper. Pour this mixture over the chicken, seal container or plastic bag, and allow to marinate a minimum of 2 hours (overnight is best).
= Make the Lime-Mint Beurre Blanc Sauce before serving time (allow 40 minutes to make this sauce, although it may not take that long for some of you).
= Heat the grill to medium-high heat. Place the chicken breast in the center of the grill rack and cook, turning several times, until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
= Serve Hot.
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** LIME-MINT BEURRE BLANC SAUCE.
Ingredients:
=> 1 cup fresh-squeezed lime juice (about 8 to 10 limes)
=> 1/2 cup dry white wine
=> 1/4 cup thinly sliced shallots or green onions (red onions can be substituted)
=> 2-inch slice of fresh lime rind (zest)
=> 1/4 cup whole mint leaves
=> 1 clove of garlic, smashed
=> 1/2 bay leaf (use a whole Bay leaf if dried)
=> 4-inch sprig of fresh thyme
=> 1/2 teaspoon salt
=> 1/2 teaspoon black peppercorns
=> 1/3 cup heavy cream
=> 1 cup cold unsalted butter, cut into small cubes
=> 1 tablespoon chiffonade of mint or finely chopped mint leaves
Preparation:
= In a 1-quart saucepan over high heat, add the lime juice, white wine, shallots or green onions, lime zest, mint leaves, garlic, bay leaf, thyme, salt and peppercorns. Bring the mixture to a boil, stirring occasionally, reducing the liquid until it is almost all evaporated. This will take approximately 12 minutes or more.
= After the liquid has evaporated, add the heavy cream while still whisking. Bring the mixture back to a boil, stirring constantly, and reduce by half (approximately 1 to 2 minutes). Remove the pan from the heat source and reduce the burner to medium low (if you are using an electric stove you may need to use a different burner as the elements do not usually cool quickly).
= While the pan is off the burner, add a few cubes of butter and whisk constantly until the butter is melted. Return the pan to the burner so the heat can come back up. Add a few more cubes of the butter and, again, remove from the heat while you whisk it until the butter is melted. You will continue this until all the butter has been added.
= Once the butter is well incorporated, strain the sauce through a fine wire mesh and return it to the pan. Stir in the mint (chiffonade or chopped) and keep the sauce warm until ready to use.
= DO NOT ALLOW THE SAUCE TO COME BACK TO A BOIL OTHERWISE IT WILL SEPARATE.
Ingredients:
=> 4 skinless, boneless chicken breast (about 6 ounces each)
=> 1 tablespoon fresh lime rind (zest)
=> 1/2 cup fresh-squeezed lime juice
=> 3 tablespoons good quality white rum
=> 3 teaspoons firmly-packed brown sugar
=> 1 teaspoon coarse salt
=> 1/2 teaspoon freshly-ground black pepper
=> Lime-Mint Beurre Blanc Sauce**
Preparation:
= Place chicken breasts in a medium-sized seal-able container or resealable plastic bag. In a small bowl whisk together the lime zest, lime juice, rum, brown sugar, salt and pepper. Pour this mixture over the chicken, seal container or plastic bag, and allow to marinate a minimum of 2 hours (overnight is best).
= Make the Lime-Mint Beurre Blanc Sauce before serving time (allow 40 minutes to make this sauce, although it may not take that long for some of you).
= Heat the grill to medium-high heat. Place the chicken breast in the center of the grill rack and cook, turning several times, until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife).
= Serve Hot.
-------------------------------------------------
** LIME-MINT BEURRE BLANC SAUCE.
Ingredients:
=> 1 cup fresh-squeezed lime juice (about 8 to 10 limes)
=> 1/2 cup dry white wine
=> 1/4 cup thinly sliced shallots or green onions (red onions can be substituted)
=> 2-inch slice of fresh lime rind (zest)
=> 1/4 cup whole mint leaves
=> 1 clove of garlic, smashed
=> 1/2 bay leaf (use a whole Bay leaf if dried)
=> 4-inch sprig of fresh thyme
=> 1/2 teaspoon salt
=> 1/2 teaspoon black peppercorns
=> 1/3 cup heavy cream
=> 1 cup cold unsalted butter, cut into small cubes
=> 1 tablespoon chiffonade of mint or finely chopped mint leaves
Preparation:
= In a 1-quart saucepan over high heat, add the lime juice, white wine, shallots or green onions, lime zest, mint leaves, garlic, bay leaf, thyme, salt and peppercorns. Bring the mixture to a boil, stirring occasionally, reducing the liquid until it is almost all evaporated. This will take approximately 12 minutes or more.
= After the liquid has evaporated, add the heavy cream while still whisking. Bring the mixture back to a boil, stirring constantly, and reduce by half (approximately 1 to 2 minutes). Remove the pan from the heat source and reduce the burner to medium low (if you are using an electric stove you may need to use a different burner as the elements do not usually cool quickly).
= While the pan is off the burner, add a few cubes of butter and whisk constantly until the butter is melted. Return the pan to the burner so the heat can come back up. Add a few more cubes of the butter and, again, remove from the heat while you whisk it until the butter is melted. You will continue this until all the butter has been added.
= Once the butter is well incorporated, strain the sauce through a fine wire mesh and return it to the pan. Stir in the mint (chiffonade or chopped) and keep the sauce warm until ready to use.
= DO NOT ALLOW THE SAUCE TO COME BACK TO A BOIL OTHERWISE IT WILL SEPARATE.
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