Mint Glazed Chicken Mojito

Ingredients:

• 1 chicken (1.1 - 1.4 kg)
• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1/4 tsp ground cumin
• 1 tbsp. l. dried oregano
• 2 tablespoons coarse salt
• 1 tbsp. ground black pepper
• 1 teaspoon paprika
• Marinade (see recipe below)
• 4 tbsp. l. olive oil
• Mojito Glaze (see recipe below)

Marinade:

• 1 cup orange juice
• Juice of 2 limes
• 1/4 cup white wine vinegar
• 1/4 cup olive oil
• 1 tbsp. chopped garlic
• 1/4 cup dark rum

Mojito Glaze:

• 1/2 cup dark rum
• 1/2 cup chicken broth
• 1 tbsp. l. brown sugar
• 3 tablespoons of cold water
• 1 tbsp cornstarch
• 1/4 cup chopped mint leaves
• Salt and ground black pepper

Preparation:

1. Using poultry shears, remove the backbone from the chicken. Flatten the chicken by pressing firmly on the breast so it lies flat in the pan.
   
   Mix all the dry spices and rub them all over the chicken, especially under the skin. Place in a sealable plastic bag and refrigerate for 30 minutes.
   
   In a large bowl, combine all the ingredients for the marinade, then add the chicken and refrigerate for another hour.
2. Remove the chicken from the marinade and shake off any excess, reserving 1/2 cup of the marinade for roasting. Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken skin-side down and sear. When the skin is golden brown, turn the chicken over and add 1/2 cup of the marinade to the skillet.
3. Preheat oven to 150°C.
   
   Place the skillet in the oven and bake the chicken for 25 minutes, until the internal temperature reaches 165°F (74°C) on a thermometer.
   
   Remove the chicken from the oven and brush it with the Mojito glaze. Grill for 5 minutes. Remove, carve, and serve immediately with the remaining glaze as a garnish.
   
   

   Mojito Glaze

   
   In a medium saucepan, combine the rum, chicken broth, and brown sugar. Reduce by 1/3 over high heat. In a small bowl, combine the water and cornstarch. Once the rum mixture has reduced, slowly whisk in the diluted cornstarch and stir for 3 minutes, until the glaze thickens by 50%. You may not need all of the glaze. When it reaches the desired thickness, stir in the mint leaves and pour into a small bowl. Season with salt and pepper to taste.