Grilled Caribbean Free Range Chicken
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.