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. |