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)
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.