Photo: Rum Chica Rum Chicken Recipe
Ingredients
- 2/3 cup dark rum
- 1/3 cup orange juice
- 1 teaspoon orange zest
- 3 tablespoons Worcestershire sauce
- 1 (1-inch) piece ginger, peeled and grated
- 2 tablespoons dark brown sugar
- 6 garlic cloves, finely chopped
- 1 tablespoon freshly chopped cilantro leaves, plus more for garnish
- 2 pounds boneless skinless chicken breasts or thighs, trimmed of excess fat
- 1 orange, thinly sliced into rounds, for garnish
Directions
Whisk the rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro together in a large bowl. Add the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and place the chicken on the grill and cook until browned on both sides and the juices run clear, about 10 minutes per side, basting with leftover marinade a few times throughout. Serve sprinkled with cilantro and garnish with the orange slices.
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By Chef #256124
Boston, MA
on October 16, 2011
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The marinade was excellent. It was perfect for the chicken, however, the recommended cooking time of 10 minutes per side was way way off. It came out like shoe leather. Next time I will reduce the cooking time substantially and I know I will have a winner.
By eyearopt_13141789
Ooltewah, 82
on September 11, 2010
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My children helped me make it. Plus, they loved it and requested it again.
By marymenot_13100258
Spfld, 61
on August 25, 2010
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I have made this recipe many times.. I have done it with boneless & bone in.. Great both ways! I think the haters to this recipe might have done it wrong or something. My family & friends have dubbed this chicken, "Marissa's Chica Chicken!" Thanks Ingrid!
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