My chicken was hot and rum soaked. I can’t decide if I want to call it Pirate Chicken or me. 😉
Okay, the original recipe calls for marinating the breasts overnight or slapping them on the grill. Me, being ever impatient, placed them in a vaccum seal bag, pressed the marinade into the chicken for about 4 hours, and then baked them in the bag. It comes handy if you buy the vaccum bags that you can put in the oven. It owrked out for me.
1/2 cup brown sugar
1/2 cup lime juice
1/3 cup soy sauce
1/3 cup CPT Morgan Private Stock
1/2 cup water
1/4 tsp cayenne pepper
6 chicken breasts
The original cooking instructions from Food.com had this to say:
To Bake: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite.
Bake in the same dish, covered @ 375 for 45 minutes, stir. Cover and continue baking for another 45 minutes. Stir and continue baking for additional 10 minutes, uncovered.
Serve over Jasmine rice.
BBQ: Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
Combine all ingredients in a glass baking dish, cover and marinate overnite
Spray BBQ grill with olive oil cooking spray and grill chicken for 5 minutes on each side, until chicken is no longer pink & juices run clear. Be sure to baste continuously with Caribbean marinade. Enjoy!
I followed the Bake instructions, minus the 24 hours of marinating time. Vacuum sealing removes the long wait time. Love it.
As a side, I made green beans and Rosemary-Garlic Red Potatoes: