There’s just something about grilling—you’ve got to love it. This time of year always makes me happy for a few reasons. First, I’m officially off the hook for dinner at least twice a week. My husband is an excellent grill master, and he enjoys it so much he even took a grilling class.
Second, the food tastes incredible. We throw practically everything on the grill, but vegetables are my favorite—zucchini, eggplant, corn, and onions get that perfect smoky char that makes them irresistible.
Third, marinades keep things interesting. Whenever I prep chicken, I mix up a new one. They’re so simple to pull together, and it lets me play with flavors and get a little creative.
And let’s be honest—after living through COVID, many of us got comfortable with a good cocktail. I love using alcohol in unexpected, creative ways, and when I came across this Mojito Marinade, I knew I had to share it with you. The recipe is below, and I’ve added a classic mojito cocktail recipe to go with it.
Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.
Mojito Cocktail
10 fresh mint leaves
1/2 fresh lime cut in quarters
2 tablespoons white sugar
1 cup ice cubes
1 1/2 ounces white rum
1/2 cup club soda
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge.
Have a wonderful BBQ!
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