Weather Forecast


Grilled Caribbean Free Range Chicken

Email Sign up for Breaking News Alerts

lifestyles ,

1 cup rum

5 tablespoons light soy sauce

1/4 cup lime juice

1/4 cup brown sugar

12 cloves garlic, minced

2 1/2 tablespoons finely minced fresh ginger root


2 teaspoons dried thyme

1 teaspoon salt

1 teaspoon ground white pepper

Hot pepper sauce (e.g. Tabasco), to taste (optional)

1 serrano pepper, finely chopped

4 pounds skinless, boneless chicken breast halves

In a bowl, mix the rum, soy sauce, lime juice, brown sugar, garlic, ginger, thyme, salt, pepper, hot pepper sauce and serrano pepper. Pierce the chicken on all sides with a fork. Place chicken in a shallow container, and cover with the marinade.

Seal container, and marinate chicken in the refrigerator 8 hours or overnight.

Preheat grill for high heat. Lightly oil grill grate. Discard marinade and place chicken on the grill. Cook 8 minutes on each side, or until juices run clear.