Caribbean Chicken with a Spicy Honey-Rum Glaze

• Meat

  • 4 (6 oz boneless, skinless chicken breasts, boneless skinless

• Produce

  • 2 Bay leaves
  • 1 tsp Ginger
  • 1/8 tsp Ginger, ground
  • 1 tsp Lime
  • 1 tbsp Orange, fresh
  • 1 tsp Orange, zest
  • 1 tsp Thyme, dried

• Condiments

  • 1/2 cup Honey
  • 1 tbsp Lime juice

• Baking & Spices

  • 5/8 tsp Allspice
  • 3 tbsp Brown sugar
  • 3/8 tsp Cayenne

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Drinks

  • 2 tbsp Orange juice

• Beer, Wine & Liquor

  • 2 tsp Rum extract

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 4 [6 oz] boneless skinless chicken breasts
• For the marinade:
• 3 Tbsp brown sugar
• 2 Tbsp vegetable oil
• 1 Tbsp fresh orange
• 1 Tbsp lime juice
• 1 tsp each dried thyme, coarse sea salt & minced garlic
• 1 tsp minced ginger [or ½ tsp ginger powder]
• 1 tsp rum extract
• ½ tsp allspice
• ¼ tsp cayenne pepper
• 2 bay leaves
• For the Spicy Honey-Rum Glaze:
• ½ cup honey
• 1 tsp lime
• 1 tsp orange zest
• 2 Tbsp orange juice
• 1 tsp rum extract
• ⅛ tsp allspice
• ⅛ tsp ground ginger
• ⅛ tsp cayenne pepper

Directions

• Marinade:Whisk all of the ingredients together and pour over the chicken breasts. Place into a one gallon size plastic storage bag and chill. Marinate for 4 hours or overnight.
• To cook the chicken, remove it from the marinade and discard the marinade.
• Grill the chicken breasts over medium-high heat for around 5 minutes on each side, or until the juices run clear.
• Let the chicken rest for 5 minutes, before carving and serving.
• Serve over your favorite rice pilaf drizzled with a generous drizzle of the sweet and spicy glaze on top.
• For glaze: Stir all of the ingredients together, reserving the rum extract. Warm in the microwave for 25-35 seconds. Stir in the rum extract.
• Drizzle over the chicken before serving. The glaze easily doubles.
• The bright flavors of the glaze bring the dish together and its the perfect topping for this island dish.