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Imo's Pizza Recipe (St. Louis Style)
Try this Imos Pizza St. Louis Style recipe provided by Miss Missouri, Tara Osseck.
Jamaican Rum Chicken
Yield: Makes 6 servings
Sugar cane grown throughout the Caribbean is manufactured into sugar and molasses. In Jamaica, the molasses is converted into a rich, dark rum used in libations of all sorts as well as in cooking.
Ingredients:
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes. 1/2
cup dark rum
2
tablespoons lime juice or lemon juice
2
tablespoons soy sauce
2
tablespoons brown sugar
4
large cloves garlic, minced
1
to 2 jalapeño peppers,* seeded and minced
1
tablespoon minced fresh ginger
1
teaspoon dried thyme leaves, crushed
1/2
teaspoon black pepper
6
boneless skinless chicken breast halves
Preparation:
1.
To prepare marinade, combine rum, lime juice, soy sauce, sugar, garlic, chilies, ginger, thyme and black pepper in 2-quart glass measuring cup.
2.
Place chicken in resealable food storage bag; pour marinade over chicken. Press air out of bag and seal tightly. Turn bag over to completely coat chicken with marinade. Refrigerate 4 hours or overnight, turning bag once or twice.
3.
Prepare grill for direct grilling by spreading hot coals in single layer that extends 1 to 2 inches beyond area of food.
4.
Drain chicken; reserve marinade. Place chicken on grid. Grill chicken, on uncovered grill, over medium-hot coals 6 minutes per side or until chicken is no longer pink in center.
5.
Meanwhile, bring remaining marinade to a boil in small saucepan over medium-high heat. Boil 5 minutes or until marinade is reduced by about half.
6.
To serve, drizzle marinade over chicken. Garnish as desired.
This recipe appears in:
Island
