Rum-Lime Chicken

The sweet and tangy marinade enlivens the chicken with nuances of allspice, nutmeg and ginger.

Rum-Lime Chicken
Yield: 8 servings

1 package McCormick Grill Mates Island Woodfire Grill Marinade (see note)
1/2 cup Florida rum, such as Wicked Dolphin, divided
2 tablespoons packed brown sugar
2 tablespoons fresh lime juice
2 tablespoons oil
2 pounds boneless skinless chicken breasts
1/2 cup diced mango
1/2 cup diced avocado
Chopped mint leaves to taste
Pineapple wedges

1. Mix marinade mix, 1/4 cup rum, brown sugar, lime juice and oil in small bowl. Place chicken in large sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
2. Grill chicken over medium heat 6-7 minutes per side or until cooked through, turning occasionally. After 3 minutes place pineapple wedges on grill, brush with additional rum. Turn when grill marks appear. Brush with more rum and sear other side.
3. Combine mango, avocado and mint. Serve chicken topped with mixture

Recipe note: Make your own marinade mix by combining 1 teaspoon freshly grated ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon cayenne (or to taste). Combine with rum, brown sugar, lime juice and oil and use as directed.

Adapted from McCormick & Co.

Click here to visit Heather’s Florida Kitchen.

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