Yesterday was Mojito night at our house. My spearmint plant is thriving, in spite of neglect, so I decided to use mint in everything I made for dinner – even the olive oil for the bread. Each use was a bit different, so each dish had its own flavor. The Strawberry Mojito Salad was an excellent accompaniment (as was the actual mojito). You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

1/2 cup chopped fresh mint

3 ounces rum

3 Tbsp olive oil

3 Tbsp fresh lime juice

1/8 tsp salt

pinch black pepper

6 boneless, skinless chicken thighs

Directions:

1.) Combine 1st 6 ingredients in a baking dish or zip-top plastic bag; mix well. Add the chicken, turning to coat. Cover (or zip shut) and pop it in the fridge to marinate for about 3-4 hours.

2.) Preheat grill. Remove chicken from marinade, and place on grill. Discard excess marinade. Grill about 4 minutes per side – this will vary greatly, though, depending on your grill and the thickness of your chicken thighs. Flip them over when you start to see a little browning at the edges. It’s done when the internal temp reaches 165° on a meat thermometer. Serve with Strawberry Mojito Salad, fresh bread, and a mojito.

Note: When I calculated the nutrition information, I assumed that about 2/3 of the marinade would be discarded.