Jamaican Rum Chicken
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.
Makes 6 servings
|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|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- 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.
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