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Mojito Marinade

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  about 1 1/4 cups
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)
RECIPE 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

Tip: 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.
Mojito Marinade Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   about 1 1/4 cups
Calories: 21
Fat. Total: 1g
% Cal. from Fat: 43%
Carbohydrates, Total: 2g
Sodium: 113mg
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