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Grilled Caribbean Free Range Chicken

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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

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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.

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Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
(218) 855-5889
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