Shelly's Recipe

CARIBBEAN RUM CHICKEN

Category: Poultry I

1/2 cup dark rum
2 tbsp lime juice
2 tbsp soy sauce
2 tbsp brown sugar
5 cloves garlic, minced
2 jalapeno chilies, seeded and minced
1 tbsp fresh ginger, minced
1 tsp dried thyme leaves, crushed
1/3 tsp fresh ground black pepper
6 boneless skinless chicken breast halves

To prepare marinade, combine rum, lime juice, soy sauce, sugar, garlic, chilies, ginger, thyme and black pepper in 2-quart glass measuring cup.

Rinse chicken and pat dry with paper towels. Place chicken in resealable plastic food storage bag. Pour marinade over chicken. Press air out of bag and seal tightly. Turn bag over to completely coat chicken with marinande. Refrigerate 4 hours or overnight, turning bag occasionally.

Prepare barbecue grill for direct grilling.

Drain chicken; reserve marinade. Place chicken on grid. Grill chicken, on uncovered grill over medium-hot grill 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.