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1
Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.
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2
Preheat oven to 300 degrees F.
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3
Combine all the dry spices and rub chicken with spice mixture, especially under the skin.
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4
Put into a resealable plastic bag and refrigerate for 30 minutes.
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5
In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.
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6
Remove chicken from marinade and shake off excess marinade.
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7
In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil.
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8
When oil is hot, place chicken skin side down and sear.
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9
When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.
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10
Remove the chicken from oven and brush with Mojito Glaze.
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11
Place chicken under broiler for 5 minutes.
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12
Remove from broiler, cut and serve immediately with more glaze on the side.
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13
Combine all ingredients in mixing bowl.
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14
In medium sauce pot, place rum, chicken broth and brown sugar.
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15
Reduce by 1/3 over high heat.
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16
In a small mixing bowl, whisk together water and cornstarch.
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17
When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker.
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18
Keep in mind that you might not need all of it.
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19
When glaze is at desired thickness, add mint leaves and transfer to small bowl.
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20
Season with salt and pepper, to taste.
