The signature ingredients of a mojito cocktail--mint, lime juice and rum--give grilled chicken a Caribbean kick. To round out the island theme, serve it with black beans, fried plantains and, of course, mojitos.

4 tablespoons chopped fresh mint, divided
3 tablespoons lime juice
2 tablespoons extra-virgin olive oil
2 tablespoons light rum or orange juice
2 teaspoons grated lime peel
4 boneless skinless chicken breast halves
1/2 teaspoon coarse salt
1/4 teaspoon pepper

1. Blend 3 tablespoons of the mint, lime juice, oil, rum and lime peel in blender until smooth. Pour over chicken in resealable plastic bag. Refrigerate 6 to 8 hours, turning occasionally.

2. Heat grill. Remove chicken from marinade; discard marinade. Sprinkle chicken with salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes or until no longer pink in center, turning once. Sprinkle with remaining 1 tablespoon mint.

4 servings

PER SERVING: 190 calories, 7.5 g total fat (1.5 g saturated fat), 26.5 g protein, .5 g carbohydrate, 75 mg cholesterol, 260 mg sodium, 0 g fiber