Rum Marinated Chicken With Tropical Salsa |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Grill or roast the chicken. Top the chicken with a cool, fruity salsa. Ingredients:
1 1/2-2 lbs boneless skinless chicken breasts |
1/2 cup light rum |
1/4 cup tarragon vinegar |
1/8 cup packed brown sugar |
2 garlic cloves, crushed |
2 cups diced mangoes (slightly underripe, if possible) |
2 cups diced papayas |
1/2 cup golden raisin |
2 teaspoons lime juice |
3 green onions, chopped (the whole onion) |
1/8 cup finely chopped green pepper |
1/4-1/2 teaspoon fresh ground ginger |
1/2 teaspoon tarragon |
Directions:
1. Combine marinade ingredients in a glass or plastic container. Add raw chicken breasts.
2. Chill for at least 6-8 hours; turning halfway through marinating time.
3. To prepare salsa, combine all salsa ingredients in a bowl. Chill until needed, but try to serve the salsa at room temperature
4. After chicken has marinated, grill over hot coals until juices no longer pink, or roast in oven at 375 for about 20-30 or until juices run clear.
5. Serve topped with the fruit salsa.
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