Morning Mix recipe: Rum-Lime Chicken

Rum-Lime Chicken

The more the merrier in Heather's Florida Kitchen! That's why I have teamed with the fabulous folks over at Orlando's WOMX Mix 105.1 to offer the morning show's Recipe of the Week. Today's recipe is Rum-Lime Chicken. The sweet and tangy marinade enlivens the chicken with nuances of allspice, nutmeg and ginger. Every Thursday, you can find more recipes exclusively for Mix 105.1's Morning Mix here and at the radio station's website.

Rum-Lime Chicken

Yield: 8 servings

1 package McCormick Grill Mates Island Woodfire Grill Marinade (see note)

1/2 cup Florida rum, such as Wicked Dolphin, divided

2 tablespoons packed brown sugar

2 tablespoons fresh lime juice

2 tablespoons oil

2 pounds boneless skinless chicken breasts

1/2 cup diced mango

1/2 cup diced avocado

Chopped mint leaves to taste

Pineapple wedges

 

1. Mix marinade mix, 1/4 cup rum, brown sugar, lime juice and oil in small bowl. Place chicken in large sealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.

2. Grill chicken over medium heat 6-7 minutes per side or until cooked through, turning occasionally. After 3 minutes place pineapple wedges on grill, brush with additional rum. Turn when grill marks appear. Brush with more rum and sear other side.

3. Combine mango, avocado and mint. Serve chicken topped with mixture

Recipe note: Make your own marinade mix by combining 1 teaspoon freshly grated ginger, 1/4 teaspoon allspice, 1/4 teaspoon nutmeg, 1/4 teaspoon cayenne (or to taste). Combine with rum, brown sugar, lime juice and oil and use as directed.

Adapted from McCormick & Co.