Jamaican Rum Chicken
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Jamaican Rum Chicken
YIELD Makes 6 servings
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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
| 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:
- To prepare marinade, combine rum, lime juice, soy sauce, sugar, garlic, chilies, ginger, thyme and black pepper in 2-quart glass measuring cup.
- 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.
- Prepare grill for direct grilling by spreading hot coals in single layer that extends 1 to 2 inches beyond area of food.
- 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.
- 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.
- To serve, drizzle marinade over chicken. Garnish as desired.
This recipe appears in:
Island
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