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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
Cuisine: Cuban
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Barbecued Rum Chicken

Recipe Tags: Poultry Recipes

Date Added: December 08, 2009


6 Unit Chicken Breasts (4 ounces each)
Cup Dark Rum or orange juice
1/3 Cup Orange Juice chilled
1/3 Cup Soy Sauce about 5 shakes
2 Tablespoons Honey Or Maple Syrup
1 Tablespoon Garlic
1 Teaspoon Dried Thyme Leaves crushed
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1. In small bowl combine all ingredients except chicken.

2. In large resealable plastic food bag place 2/3 cup marinade; add chicken.

3. Tightly seal bag. Turn bag several times to coat chicken well.

4. Refrigerate, turning occasionally, at least 4 hours or overnight.

5. Refrigerate remaining marinade in separate covered container.

6. Prepare grill, placing coals to one side; heat until coals are ash white.

7. Make aluminum foil drip pan; place opposite coals.

8. Remove chicken from marinade; discard marinade.

9. Place chicken on grill over drip pan. Grill, turning once, until chicken is no longer pink (15 to 20 minutes).

10. Meanwhile, in 1-quart saucepan cook remaining marinade over medium heat until mixture comes to a full boil (2 or 3 minutes).

11. Continue cooking until slightly reduced (7 to 8 minutes).

12. Drizzle over chicken. Broiling Directions. Prepare chicken as directed above.

13. Broil 4 to 6 inches from heat until chicken is no longer pink (12 to 14 minutes).

14. Continue as directed above. Technique: Indirect cooking on the grill heats the food evenly from the sides rather than from the center.

15. If using a charcoal grill, open all the vents, divide charcoal briquettes evenly and arrange them in the grill, leaving space in the center.

16. Light the coals. When they are ash white, place a foil drip pan between the coals and put the cooking grate in place.

17. Set the food on the center of the grate, then put the lid on the grill.

18. Don't lift the lid or turn the meat unless the recipe instructs.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Soy, MSG, Poultry, Garlic, Natural Sweeteners, Alcohol, Fructose Malabsorption, Oranges allergies.
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