The Ramblings of a Mad Man

Posts tagged “soy sauce

Rum Soaked Chicken

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.

Ingredients:
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

Why is the rum gone? The rum is always gone...

Why is the rum gone? The rum is always gone…

The original cooking instructions from Food.com had this to say:

Directions:

  1. To Bake:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
  2. Combine all ingredients in a glass baking dish, cover and marinate overnite.
  3. 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.
  4. Serve over Jasmine rice.
  5.  BBQ:  Spray a 9 X 13 glass cooking dish with olive oil cooking spray coating it entirely.
  6. Combine all ingredients in a glass baking dish, cover and marinate overnite
  7. 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:

Roasted baby red potatoes, partially smashed down, drizzled with a mixture of butter, garlic and rosemary, then roasted again until browned and crispy.

Roasted baby red potatoes, partially smashed down, drizzled with a mixture of butter, garlic and rosemary, then roasted again until browned and crispy.

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