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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I clipped this from a magazine many years ago. It has the added kick of curry powder. The addition of fruit is good with the chicken (especially served over rice). Easy to put together, but takes time to marinade. This time (3-6hrs) is not reflected in prep time. Ingredients:
1 (8 ounce) can pineapple chunks in juice |
1/2 cup rum |
3 tablespoons lime juice (fresh is best) |
2 tablespoons soy sauce |
1 tablespoon dark brown sugar |
2 -3 teaspoons curry powder (your preference) |
2 garlic cloves, minced |
1/2 teaspoon ginger |
1/4 teaspoon clove |
1/4 teaspoon crushed red pepper flakes |
4 chicken breast halves, bone-in (roughly 2 lbs) |
1 (11 ounce) can mandarin oranges, drained |
Directions:
1. Drain the juice from the pineapple chunks into a zip-lock bag big enough to hold the chicken. Reserve the pineapple to add later. To the juice add rum, lime juice, soy sauce, brown sugar, curry powder, garlic, ginger, cloves and red pepper flakes. Stir or mush up the bag to blend.
2. Add the chicken, turning to coat well. Place in refrigerator skin side down to marinade for 3-6 hours.
3. Preheat oven to 375*. Saving the marinade, remove the chicken and place skin side up in a shallow baking dish.
4. Bake, uncovered, basting often with the pan juices and leftover marinade for 30-35 minutes.
5. Add the reserved pineapple chunks and mandarin oranges to the pan and bake 5-10 minutes more - until the chicken is no longer pink near the bone.
6. Serve the chicken with pan juices basted over, along with the fruit. I like to serve this over rice (especially coconut rice). You can garnish with sliced lime for presentation.
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