Mojito Grilled Chicken Thighs

  • Preparation 15 min
  • Refrigeration 3 h
  • Cooking 12 min
  • Servings 4
  • Freezing Absolutely



  • 700 g boneless and skinless chicken thighs
  • 1 cup Atypique mojito drink
  • Juice and zest of 1 lime
  • 3 garlic cloves, finely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 bunch of fresh mint, leaves only
  • Salt and pepper from the mill



  • Place the chicken in a large airtight bag and set aside.
  • Pour the rest of the ingredients into a high-rimmed dish, generously season with salt and pepper and blend using a mixing arm. Pour half the marinade over the chicken, toss and seal the bag, removing as much air as possible. Reserve in the fridge for 3 hours. Reserve the rest of the marinade in the fridge as well.
  • Preheat the BBQ to maximum power and reduce to medium power. Oil the grills.
  • Drain the chicken and place on the grills, making sure the thighs are fully unfolded. Cook 10 to 12 minutes or until the meat is cooked, basting generously with the fresh marinade. Turn halfway through cooking. Cut into slices and serve immediately!