Chef Lance Cowart: Caribbean-Style Chicken
Rum-Marinated Chicken Breasts with Pineapple Relish, Put together a quick, one-hour marinade of dark rum, barbecue sauce, hot sauce, and fresh lime juice to give this juicy chicken dish bold Caribbean flavor. Top with a fruity relish for optimal Island taste.
1/2 cup dark rum 1/4 cup barbecue sauce
3 tablespoons fresh lime juice
1 tablespoon Caribbean hot sauce (such as Pickapeppa Sauce) 1 teaspoon sea or kosher salt 2 teaspoons vegetable oil
4 (8-ounce) bone-in chicken breast halves
To prepare chicken, combine first 6 ingredients in large zip-top plastic bag. Add
Prepare grill to medium heat.
To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients (bell pepper through 1/8 teaspoon salt); set aside.
Place chicken on grill rack coated with cooking spray; grill 30 minutes or until done, turning occasionally. Remove and discard skin.
Bring reserved marinade to a boil in a small saucepan; cook 1 minute. Drizzle cooked marinade over chicken. Serve chicken with relish and lime wedges.