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Mojito Marinade

:  May/June 2007

Your rating: None Average: 4.8 (15 votes)

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)


READER'S COMMENT:
"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. "
Mojito Marinade Recipe

Makes: About 1 1/4 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 shallots, peeled and trimmed
  • 1/4 cup coarsely chopped fresh mint
  • 1/4 cup rum
  • 1 tablespoon freshly grated lime zest
  • 1/2 cup lime juice
  • 3 tablespoons honey
  • 2 tablespoons canola oil
  • 1 tablespoon kosher salt

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Preparation

  1. Place shallots, mint, rum, lime zest, lime juice, honey, oil and salt in a food processor. Pulse until the shallots are finely chopped. Pour the marinade into a shallow baking dish or 1-gallon sealable plastic bag for marinating 1 to 2 pounds (4 to 8 servings) of your chosen protein.

Tips & Notes

  • Follow the marinating times, cooking times and temperatures below for juicy, perfect grilling results.
  • EXTRA-FIRM TOFU
  • 30 minutes to overnight
  • 2-3 minutes per side
  • SALMON FILLET
  • 30 minutes
  • 3-5 minutes per side
  • CHICKEN BREAST boneless, skinless
  • 2 hours to overnight
  • 6-8 minutes per side; 165°F
  • CHICKEN THIGHS boneless, skinless
  • 2 hours to overnight
  • 6-8 minutes per side; 165°F
  • CHICKEN THIGHS bone-in, skinless
  • 2 hours to overnight
  • 15-25 minutes, turning occasionally; 165°F
  • DUCK BREAST boneless, skinless
  • 2 hours to overnight
  • 4-8 minutes per side; 150°F
  • PORK CHOPS bone-in, 3/4" thick
  • 2 hours to overnight
  • 3-4 minutes per side; 145°F
  • PORK TENDERLOIN
  • 2 hours to overnight
  • 14-16 minutes, turning occasionally; 145°F
  • FLANK STEAK
  • 2 hours to overnight
  • 6-8 minutes per side; 140°F for medium
  • STRIP STEAK bone-in, 3/4"-1" thick
  • 2 hours to overnight
  • 4-5 minutes per side; 140°F for medium
  • LAMB LOIN CHOPS
  • 2 hours to overnight
  • 5-6 minutes per side; 145°F for medium
  • *All cooking times based on medium-high grill temperature and cooking with the grill lid closed.

Nutrition

Per 2 teaspoons: 21 calories; 1 g fat ( 0 g sat , 1 g mono ); 0 mg cholesterol; 2 g carbohydrates; 2 g added sugars; 0 g protein; 0 g fiber; 113 mg sodium; 14 mg potassium.

Exchanges: free food

Nutrition Note: Based on Test Kitchen results, 2 teaspoons of marinade are absorbed per serving.


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Recipe Categories

Ethnic/Regional
Mexican
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
8 or more
Preparation/ Technique
Marinate/Rub
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, marinade/rub
Publication
May/June 2007
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