Barbecued Rum Chicken Recipe
Father's Day Recipes


Barbecued Rum Chicken

6 boneless skinless chicken breasts -- (4 ounces each)
2/3 cup dark rum or orange juice
1/3 cup orange juice
1/3 cup soy sauce
2 tablespoons honey
1 tablespoon finely chopped fresh garlic
1 teaspoon dried thyme leaves

In small bowl combine all ingredients except chicken. In large resealable plastic food bag place 2/3 cup marinade; add chicken. Tightly seal bag. Turn bag several times to coat chicken well. Refrigerate, turning occasionally, at least 4 hours or overnight. Refrigerate remaining marinade in separate covered container.

Prepare grill, placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals. Remove chicken from marinade; discard marinade.

Place chicken on grill over drip pan. Grill, turning once, until chicken is no longer pink (15 to 20 minutes). Meanwhile, in 1-quart saucepan cook remaining marinade over medium heat until mixture comes to a full boil (2 or 3 minutes). Continue cooking until slightly reduced (7 to 8 minutes). Drizzle over chicken.

Broiling Directions. Prepare chicken as directed above. Broil 4 to 6 inches from heat until chicken is no longer pink (12 to 14 minutes). Continue as directed above.

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