Rum and Lime Grilled Chicken With Spicy Salsa

You will need:

6 skinless, boneless chicken breasts, thinly butterflied

2/3 cup light rum

1/2 medium onion, peeled and minced

Juice of 1 lime

1/2 tsp salt or to taste

1/2 tsp pepper

1/2 tsp paprika (for color)

2 tbs vegetable oil, divided

Lime wedges, for garnish (optional)

Spicy salsa:

1 red onion, finely chopped

2 tomatoes, seeded and diced

1 cucumber, diced

1/4 cup yellow bell pepper, diced

1 red chile pepper, diced

1/4 tsp cayenne pepper (if you dare!)

4 tbsp chopped cilantro leaves

juice of 1 lime

Directions:  Mix onion, tomato, cucumber, cilantro, lime juice, and the diced peppers in a large bowl and refrigerate salsa until ready to use.

Rinse chicken breasts under cold water and pat dry with paper towels.

Prepare marinade. Place chicken breasts in a 1-gallon, resealable plastic bag. In a small bowl, stir together rum, onion, lime juice, salt, pepper, and 1 tbs vegetable oil. Pour marinade over chicken, push out air, seal the bag, and refrigerate for at least 4 hours.
Remove chicken from marinade and discard marinade. Use the remaining oil to glaze the grill and heat up the pan (I used cast iron) to medium-high. Carefully add each breast and cook 3-4 minutes per side or until juices run clear when pierced with a fork. Add 1 chicken breast to each plate and  top with spicy salsa.

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on January 17, 2012, in Poultry and tagged , , , , , . Bookmark the permalink. Leave a comment.

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