Ginger-Rum Chicken

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carnivore

Senior Cook
Joined
Feb 22, 2003
Messages
291
Location
the great fly-over
Ginger-Rum Chicken
  • 4 boneless, skinless chicken breasts
  • 1/2 cup unsweetened pineapple juice
  • 1/3 cup rum
  • 1/4 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
Combine all ingredients except chicken in a bowl and stir well to mix. Marinate chicken in the mixture 4-24 hours. Reserving the marinade, remove the chicken and grill until cooked through. Meanwhile, in a sauce pan bring marinade and 2 tbsp butter to a boil. Reduce heat and simmer, stirring often, for 5-10 minutes.
Serve chicken over rice and spoon sauce over chicken. Top with toasted sesame seeds and chopped green onion.
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
YUM!! This is like a recipe I use for chicken wings - except I use white wine in place of the rum. I'd like to try your recipe next time. I let them marinate for a full 24 hours alng with some rings marinating in a separate baggie from the chicken - then grill both.

OK, stupid question - do you use the darker color rum or the clear? Rum usually gets me in severe trouble :mrgreen: and I have only used it in Mojitos recently - didn't know if one was better for flavor than the other when using it to cook with.
 

carnivore

Senior Cook
Joined
Feb 22, 2003
Messages
291
Location
the great fly-over
hi kitchenelf,
i used white rum (clear) this time and it was good, but next time i'm going to try using Captain Morgan for even more taste. i haven't had that stuff since college...
 
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