Jamaican Rum Chicken
The beautiful warm flavours of Rum are an excellent base for many different kinds of marinade. In this case, a sweet, tropical, Jamaican inspired Chicken Marinade. Add to this the mouth watering flavours brought through on a Braai or Grill and you have yourself a show stopper.
½ cup good quality 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
½ teaspoon black pepper
6 boneless skinless chicken breast halves
To prepare the marinade, combine rum, lime juice, soy sauce, sugar, garlic, chillies, ginger, thyme and black pepper in 2-litre glass measuring cup.
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.
Prepare the braai or grill.
Drain chicken; reserve marinade. Place chicken on braai or grill. Cook chicken over medium-hot coals for approx. 6 minutes per side or until chicken is no longer pink in centre.
Meanwhile, bring remaining marinade to a boil in a 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.