The popular rum-and-mint cocktail from Cuba was the inspiration for this entrée. A last-minute spritz of grilled lime adds even more flavor.
Ingredients
3/4 C. fresh lime juice
1/2 C. + 2 Tbs. light rum
1/2 C. finely chopped fresh mint
6 Tbs. mint syrup
1 Tbs. vegetable oil
1 Tbs. coarse kosher salt
6 chicken breast halves with skin and bones (about 5 lb.)
3 large limes, quartered lengthwise
Fresh mint sprigs
Directions
Whisk lime juice, 1/2 C. rum, and next 4 ingredients in bowl. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice. Place lime quarters in shallow bowl. Pour remaining 2 Tbs. rum over, tossing to coat. Let stand at room temperature.
Prepare barbecue (medium heat). Grill chicken until cooked through, about 15 minutes per side. Transfer to platter. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve. Garnish
with grilled pineapple slices cut into star shapes, if desired.
Tip: Mint syrup is often shelved with the coffee and tea at the supermarket
No comments:
Post a Comment