Jamaican Rum Chicken

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Jamaican Rum Chicken."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/jamaican-rum-chicken-recipe.htm>  02 December 2008.

Jamaican Rum Chicken Photo
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:
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