This is a great summertime dish, but it is also good anytime of the year. This dish pairs really well with a salad of fresh garden tomatoes, fresh mozzerella, and fresh basil with sea salt, pepper, and balsamic vinegar and olive oil.
1 cup fresh mint,chopped
1/2 cup light rum
5-6 large cloves garlic. minced
1/4 cup extra-virgin olive oil
juice of 3 limes
grated zest of 1 lime
1 tsp. sugar
1 tsp. sea salt
1/4 tsp. freshly ground black pepper
8 boneless, skinless chicken thighs
Whisk together first 9 ingredients and place in a gallon-size ziplock bag. Add chicken thighs and marinate in the fridge for at least 24 hours. Heat grill to medium-high heat and grill chicken thighs on both sides, basting or spooning the marinade over top as it is grilling. My recipe for a Mojito cocktail is as follows:
First, make a sugar syrup by combining equal parts sugar and water, heating in a pot until the sugar dissolves and mixture thickens slightly. Chill.
Tall glass with ice
1 handfull fresh mint, muddled
juice of 1 lime
1&1/2 to 2 jiggers white rum
2-3 Tbsps. sugar syrup, according to your taste.
Club soda
Combine mint, lime juice, rum, and sugar syrup in the glass with ice. Fill rest of glass with club soda and serve.
This is a delightfully refreshing cocktail!
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