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All Recipes » Poultry Recipes » Rum-Marinated Chicken Breasts with Pinapple Relish () 1 Vote(s)
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Senior Member

Posts: 330
February 2004

Rum-Marinated Chicken Breasts with Pinapple Relish Tue, 10 February 2004 22:21
1/2 c dark rum
1/4 c barbecue sauce
3 Tbsp fresh lime juice
1 Tbsp Caribbean hot sauce
1 tsp sea or kosher salt
2 tsp vegetable oil
4 (8 oz) bone-in chicken breast halves

1 small pineapple, peeled, cored and cut into 1/2" thick rings
1/2 c finely chopped red bell pepper
1 tsp grated lime rind
2 Tbsp fresh lime juice
1 tsp dark rum
1/4 tsp Caribbean hot sauce
1/8 tsp sea or kosher salt

To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken and seal. Marinate in fridge for 1 to 2 hours; turning bag occasionally. Remove the chicekn from bag, reserve marinade. Let marinade sit at room temp for 10 minutes. Strain through a sieve into a bowl; discard solids. Place in clean zip bag for freezer.

To prepare relish, place pineapple on grill for 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients; package in zip-top bag for freezing.

To Freeze: Freeze chicken, marinade and relish in separate bags but in the same container.

To Reheat: Defrost. Rub grill with cut potato to prevent sticking. Grill chicken until cooked through. Boil marinade for 1 full minute, use as serving sauce. Serve chicken with defrosted pineapple relish.

Senior Member

Posts: 337
February 2004

  Re: Rum-Marinated Chicken Breasts with Pinapple Relish Wed, 11 February 2004 00:04
4 stars.
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