Rum Marinated Chicken Breasts With Pineapple Relish |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light. Note marination time. Ingredients:
1/2 cup dark rum |
1/4 cup barbecue sauce |
3 tablespoons fresh lime juice |
1 tablespoon caribbean hot sauce (such as pickapeppa sauce) |
1 teaspoon sea salt |
2 teaspoons vegetable oil |
4 (8 ounce) bone-in chicken breast halves |
1 small fresh pineapple, peeled, cored, and cut into (1/2-inch-thick) |
cooking spray |
1/2 cup finely chopped red bell pepper |
1 teaspoon grated lime rind |
2 tablespoons fresh lime juice |
1 teaspoon dark rum |
1/4 teaspoon caribbean hot sauce (such as pickapeppa sauce) |
1/8 teaspoon sea salt |
4 lime wedges |
Directions:
1. To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator for 1 to 2 hours, turning bag occasionally.
2. Remove the chicken from bag, reserving marinade; set chicken aside. Let marinade stand at room temperature 10 minutes.
3. Strain through a sieve into a bowl; discard solids. Set marinade aside.
4. Prepare grill to medium heat.
5. To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop.
6. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.
7. Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.
8. Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.
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