Holy crap mint grows fast. We ran out of sugar and limes, so mojitos were no longer an option for using up the mint that’s been going nuts in the planter out front. I found this easy grilled chicken recipe on the kitchn, and it helpfully uses almost an entire cup of mint in the marinade; shallots and vermouth are also key players. The longer you can marinate this the better… we let it sit for two hours, and thought it could easily go another.
I heart having mint so readily available.
I know… I can’t believe how much they charge for those little packs at the store…
I like this… although now I want to add rum and lime to it and make it mojito chicken.
And hey, it’s like I don’t even have to brush my teeth, my breath is so minty fresh!
Um… how about you still brush.
I’m just sayin’.
Yeah. Me too.
Grilled Mint Chicken
2 large shallots
3/4 cup chopped mint leaves
3/4 cup dry vermouth
1/4 cup rice vinegar
2 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 pound boneless skinless chicken thighs
Mince the shallots and mint leaves. Crush or muddle the mint leaves and pour the liquid ingredients over. Whisk thoroughly. Pat the chicken thighs with salt and pepper then put in a bag or bowl and cover with marinade. Marinate for at least two hours. Grill, brushing with extra marinade, for 10-12 minutes over medium heat or until they are only faintly pink in the center.
2 ServingsPrint This Recipe