Taco Night

What better way to bring family and friends together than a Taco Night, margaritas and mojitos included! And indeed we did just that for our Memorial Day weekend celebration. We did the traditional carne asada tacos....by the way, no flour tortillas, lettuce, shredded cheese or sour cream were to be found, these were authentic Mexican street tacos!...but to accomodate our non-beef-eating guests we had Mojito Chicken Tacos. Muy delicioso.

Mojito Chicken Tacos

My fiance, The GrillMaster

6-8 boneless, skinless chicken breasts
juice of 2 Limes
1/4 cup light Rum
2 Tbs Salt
1 tsp ground Pepper
1 Tbs Sugar
1 tsp Chili Powder
1 tsp ground Cumin
4-6 Mint leaves, chopped
1/4 cup Olive Oil

In a large, sealable container (or a couple ziploc bags) combine all of the ingredients except the chicken. Mix well, (or if in a bag, massage together thoroughly) in order to bruise the mint and extract all of the flavor. Add in the chicken, make sure there is even coverage. Let the chicken sit in the marinade for half an hour. I left mine on the kitchen counter, covered, to allow the meat to lose it's refrigerator chill. This allows it to cook more quickly and evenly, leaving you with juicier chicken. Grill for 10-15 minutes or until the juices run clear when pierced with a sharp knife. If you want to use the oven, bake at 375 for about 20-25 minutes. Serve chopped, with a side of grilled, or lightly charred, pineapple. Cilantro and chopped onion are the only condiments you need!