This is my go-to white meat marinade (along with Pirate Marinade for red meats.) I always dread juicing the limes and rarely use shallots.
From EatingWell: May/June 2007
The mojito, a Cuban cocktail, is made with rum, lime juice and fresh mint muddled with sugar at the bottom of a tall glass. We turned this refreshing idea into a brightly flavored marinade that works well with any light meat or seafood. Use on: Extra-firm tofu, shrimp, scallops, mahi-mahi, chicken, pork (see Tip)
6 Reviews for Mojito Marinade
I used this on a pork tenderoin, marinating it for about 3 hours. It was just delicious. I took the leftover marinade and reduced it via quick boil and used it sparingly as a sauce over the sliced pork. It was a fabulous.
I've tried this marinade, as written, on chicken, Tilapia, and pork, and it is by far the best on pork! We loved it so much we decided it should be done with pork kabobs instead of chops to maximize the surface area covered in marinade.
I didn't have rum, so I substituted plain yogurt (1/4c) instead. Then I used the chicken for fajitas. The chicken browned nicely and was very tasty. It was also good later as a salad topping.
I marinated boneless, skinless chicken breast with this, then grilled them. Turned out great. The mojito flavor really comes through and the mint adds a burst of freshness. Fast, easy and delicious. What's not to love?