 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
We have come to adore this chicken. Part of a meal I created for RSC 8 Island Mojito Chicken and Rice With Salsa Tropicale. Here is just the chicken for those who want a simpler recipe. We use boneless skinless chicken breasts but use whatever you like. This marinade is enough for one whole chicken cut up or 8 pieces. I have included the weight just to give you an idea. Of course, it will weigh more if the pieces have bones. Ingredients:
3 -4 lbs chicken or 2 -3 lbs boneless skinless chicken breasts |
1/2 cup rum |
1/2 cup mint, chopped |
1/2 cup fresh lime juice |
1 tablespoon lime zest (optional) |
1/4 cup sugar |
1 jalapeno pepper, seeded and minced |
1 teaspoon cayenne |
2 garlic cloves, minced |
1/2 cup onion, diced |
2 tablespoons cumin (we love cumin but if you are not cumin crazy, reduce it by half) |
1/2 teaspoon cinnamon |
Directions:
1. Combine ALL marinade ingredients together in a blender; blend until smooth.
2. Pour into a zipper seal bag.
3. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours.
4. Discard marinade after that time.
5. At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill.
6. Cook just until meat is no longer pink in middle, about 20 minutes; turn once during cooking.
7. Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.
|
|