Mojito-marinated chicken breasts

Keeping with the mojito theme and because I have a lot of mint growing in my yard, I decided to try a new recipe out of Bon Appetit's Fast Easy Fresh cookbook. This is the first recipe I've tried out of my new cookbook and I have to say it was very tasty. You could definitely taste the hint of mint in the chicken. I ended up only marinading the chicken for an hour and completely forgot to flip the plastic bag. However, it still turned out great. I don't have mint syrup, so I created my own mint syrup as indicated below. I just dumped the contents in the saucepan to the small bowl with the rest of the ingredients for the marinade. The mint syrup is very similar to the simple syrup I made for my Mojito drinks except for the added mint. Enjoy.

Look for mint syrup in the coffee and tea aisle at the super market. If it is unavailable, you can make one by stirring 1/4 cup sugar and water in a small saucepan over medium heat until the sugar dissolves; mix in 2 tbsp chopped mint and cool.

3/4 c fresh lime juice
1/2 c plus 2 tbsp light rum
1/2 c finely chopped fresh mint plus whole sprigs for garnish
6 tbsp mint syrup
1 tbsp vegetable oil
1 tbsp coarse kosher salt
6 chicken breast halves with skin and bones

3 large limes, quartered lengthwise

Whisk lime juice, 1/2 cup rum, chopped mint, mint syrup, oil, and salt in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill at least 1 hour and up to 4 hours, turning bag twice.

Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.

Prepare barbeque (medium heat). Grill chicken until cooked thorough, about 16 minutes per side. Transfer to platter.

Grill limes until soft and slightly charred, about 5 minnutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken.

(Click here for printable recipe)