From Marcus Bean’s Chicken.

We are so excited about the publication of Marcus Bean’s fabulous Chicken, that we’re raising a glass to celebrate … sort of! A mojito is a classic cocktail – fresh mint from the garden with sharp lime and white rum, sweetened with sugar syrup. The combination is perfect to use in a recipe as it brings all those elements to lift the chicken. This fantastic modern take on a simple griddled chicken salad uses golden rum instead of white for a simple but effective twist. The chicken tastes great cooked on the barbecue for that smoked, charred flavour or, if you are in the kitchen, use a griddle pan for a similar effect.

Golden Chicken and Mint Mojito

Serves: 4

Preparation time: 10 minutes, plus overnight marinating

Cooking time: 20 minutes
4 skinless chicken breasts
6 tbsp golden rum
grated zest and juice of 2 limes
leaves from 12 large mint sprigs, plus extra to serve
1cm/½in piece of root ginger, peeled and chopped
12 large coriander sprigs, including stalks
2 tbsp dark soft brown sugar
2 limes, cut into wedges
green salad, to serve
boiled new potatoes, to serve

1. Score the chicken breasts a couple of times across the top and bottom to allow the marinade to penetrate. Put the rum, lime zest and juice, mint, ginger, coriander and sugar into a small blender or pestle and mortar and crush to a paste. Rub the marinade into the chicken, put in a non-metallic bowl, cover and leave to marinate in the fridge for at least 2 hours or overnight if possible.

2. If you are using a barbecue, wait for the charcoal to go white with no naked flames, then cook the chicken breasts for 2–3 minutes on each side, then keep turning them and brushing with marinade for a further 5–10 minutes until the juices from the chicken run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Baste with plenty of marinade while they are cooking so they don’t dry out.

3. If you are in the kitchen, preheat the oven to 200°C/400°F/Gas 6. Heat a griddle pan over a high heat until very hot, then add the chicken breasts and seal for 2 minutes on each side until you have charred stripes on the meat. Transfer to the oven and cook for 5 minutes until cooked through and tender. Slice the chicken, scatter with mint leaves and lime wedges and serve with a fresh, crisp salad and new potatoes.


“In Chicken I have set out to give you the best of the classic chicken recipes, experimenting with modern and unexpected twists along the way. But I have also created new recipes, exploring great flavour combinations that I hope will help you to revolutionize the way you cook with chicken.”

Chicken: The New Classics by Marcus Bean


Buy the book now



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