Mojito Chicken

Ingredients
2 - 3 lbs chicken breasts
2 tablespoons garlic powder
1 tablespoon onion powder
1/4 teaspoon ground cumin
1 tablespoon dried oregano
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 teaspoon paprika
Marinade, recipe follows
4 tablespoons extra-virgin olive oil
Mojito Glaze, recipe follows

Directions
Remove excess fat from the breasts. Also look for things like tendons and left over bone.

Preheat oven to 300 degrees F.

Combine all the dry spices and rub chicken with spice mixture. Put into a resealable plastic bag and refrigerate for 30 minutes.

Marinade:
1 cup orange juice
2 limes, juiced and zested
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
1/4 cup dark rum
Combine all ingredients in mixing bowl.

In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour. For the best results, marinade overnight.

Remove chicken from marinade and shake off excess marinade.

Place in a pan lined with aluminum foil (shiny side down) and bake the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer. (I had fairly small chicken breasts, larger chicken breasts may take up to an hour.)

Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler and serve immediately with more glaze on the side.

Mojito Glaze:
1/2 cup dark rum
1/2 cup chicken broth
2 tablespoons dark brown sugar
3 tablespoons cold water
1 tablespoon cornstarch
1/4 cup mint leaves (cut chiffonade style)
Salt and freshly ground black pepper

In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.