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The mojito, a cocktail of rum, lime and mint lends its flavour to this fruity and tangy barbecue sauce. Boneless and skinless chicken thighs are terrifically grilled, as they are less likely to dry out than chicken breasts.
Berry Mojito Sauce
2 Teaspoons vegetable oil
2 Tablespoons finely chopped spring onion
1 Punnet Driscoll's Blackberries
1/2 Punnet Driscoll's Blueberries
3 Tablespoons fresh lime juice
2 Tablespoons molasses (not blackstrap)
1 Tablespoon light brown sugar
1/4 Teaspoon sea salt
1/4 Teaspoon crushed red pepper
2 Tablespoons gold or amber rum
2 Tablespoons chopped fresh mint
Grated zest of 1 lime
1 Teaspoon sea salt
1/2 Teaspoon freshly ground black pepper
12 boneless and skinless chicken thighs
Berry Mojito Sauce
Heat oil in small saucepan over medium-low heat. Add shallots, cover and cook, stirring occasionally until softened, about 2 minutes. Add blackberries, blueberries, lime juice, molasses, brown sugar, teaspoon salt and red pepper. Bring to a simmer over medium heat. Cook, stirring often, until reduced to about 1½ cups, about 6 minutes. Remove from heat. Stir in rum, mint, and lime zest. Cool. Set aside 1/4 cup sauce for brushing over chicken.
Prepare a medium-hot fire in an outdoor grill. For a gas grill, preheat on high, then adjust to medium-high (about 230°C). For a charcoal grill, let coals burn for about 15 minutes after white ashes form on surface, and you can hold your hand just above cooking grate for about 3 seconds. Season chicken with salt and pepper. Lightly oil grill grate. Place chicken on grill and close cover. Grill, turning occasionally, until golden brown and cooked through, 12 to 14 minutes. During the last 3 minutes, brush both sides with reserved sauce. Serve hot with remaining sauce.