Minty, Boozy Chicken Recipe

Name: Minty, Boozy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons extra virgin olive oil; 1 medium onion, finely minced; 5 garlic cloves, roughly chopped; Pinch of ground cumin; Kosher salt; Freshly ground black pepper; 1 cup chopped fresh mmt; 1 cup chopped fresh cilantro; Zest and juice of 1 orange; Zest and juice of 2 limes, plus 1 lime for serving; 3 tablespoons dark rum; Olive oil spray; 1 large onion, sliced into wheels; 8 or so organic chicken pieces

Servings: persons

2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 medium onion, finely minced
5 garlic cloves, roughly chopped
Pinch of ground cumin
Kosher salt
Freshly ground black pepper
1 cup chopped fresh mmt
1 cup chopped fresh cilantro
Zest and juice of 1 orange
Zest and juice of 2 limes, plus 1 lime for serving
3 tablespoons dark rum
Olive oil spray
1 large onion, sliced into wheels
8 or so organic chicken pieces

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Melt 1 tablespoon of the butter with 1 tablespoon of the oil in a skillet over medium heat. Add the minced onion, garlic, cumin, salt, and pepper; reduce the heat to low, and saute about 10 minutes, until the onion softens. Transfer mixture to a blender; add the mint and cilantro, zests, juices, and rum; and puree. Reserve 1/2 cup of the puree; use the rest to marinate the chicken for a few hours in the refrigerator.
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Preheat oven to 400u00b0F. Melt the remaining butter with the remaining oil in a large ovenproof skillet over medium heat. Add the chicken pieces, working in batches if necessary, and brown both sides, about 10 minutes.
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When nicely browned, transfer chicken pieces with tongs to a plate. In the same skillet, cook the sliced onion gently for a few minutes, until slightly softened. Return chicken to skillet, skin side down, salt and pepper liberally, and pour marinade over. Transfer skillet to oven; bake 30 minutes.
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Using tongs, flip each piece over, return to oven, bake 30 minutes more, or until chicken-especially thighs, if you're using them-is fully cooked. Remove chicken; transfer to a serving platter. Pour reserved 1/2 cup puree into pan and mix it with a spatula. Pour this sauce over chicken. Serve with lime wedges and a small bowl of salt to pass around.

665

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons extra virgin olive oil, 1 medium onion, finely minced, 5 garlic cloves, roughly chopped, and more.

Yes, Minty, Boozy Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Minty, Boozy Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions