Authentic Jamaican Rum Chicken Recipe | Easy & Flavorful

INGREDIENTS

1/2 cup dark 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 1/2 teaspoon black pepper 6 boneless skinless chicken breast halves *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. To prepare marinade, combine rum, lime juice, soy sauce, sugar, garlic, chilies, ginger, thyme and black pepper in 2-quart glass measuring cup.
2. 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.
3. Prepare grill for direct grilling by spreading hot coals in single layer that extends 1 to 2 inches beyond area of food.
4. Drain chicken; reserve marinade. Place chicken on grid. Grill chicken, on uncovered grill, over medium-hot coals 6 minutes per side or until chicken is no longer pink in center.
5. 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.
6. To serve, drizzle marinade over chicken. Garnish as desired.

This recipe appears in: Island