Wednesday, May 25, 2011

rum, not just for pirates- rum marinated chicken :)

I bought Bajan hot sauce while in Barbados, and wanted something to use it on. I'm not sure why I don't use it more often on everything, but I honestly used it at every meal while there. The servers would get tired of me asking so they would simply give me a bowl of it at every meal... it's that amazing. I also have a ton of rum for some reason, so I decided this would be a perfect dish to make. It's so fresh and healthy and wonderful, you'll just have to get over your fear of God's gift to man and marinate the chicken with delicious rum :)

Recipe adapted from

1 lb of boneless skinless chicken breasts
1/2 cup dark rum (I used bacardi select)
1/4 cup barbecue sauce, either homemade or Sweet Baby Ray's honey BBQ
3 T fresh lime juice
1 T Caribbean hot sauce
1 tsp salt
2 tsp canola oil
1 small pineapple, peeled, cored, and cut into 1/2 inch thick rings
cooking spray
1/2 cup finely chopped red bell pepper
1 tsp grated lime rind
2 T fresh lime juice
1 tsp dark rum
1/4 tsp Caribbean hot sauce
1/8 tsp salt
4 lime wedges

Combine first 7 ingredients in large zipper bag and seal. Marinate in refrigerator for 2-6 hours, turning occasionally. Remove chicken from bag, reserving marinade, and set aside. Prepare grill to medium heat.  Bring marinade to boil in small saucepan, then reduce heat to medium-low. To prepare, relish, place pineapple on grill rack coated with cooking spray and grill for 3 minutes on each side or until soft and browned around the edge. Remove to cutting board and chop along with the bell pepper. Combine the two as well as the next 5 ingredients and set aside. Place chicken on grill for 30 minutes or until done, turning occasionally. Remove to serving dish and drizzle the cooked, reserved marinade over the chicken and serve with the relish and lime wedges. Hooray for summer and bright and delicious food!

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