Rum-Marinated Chicken Breasts With Pineapple Relish

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Ingredients

• 1/2 cup dark rum
• 1/4 cup barbecue sauce
• 3 tablespoons fresh lime juice
• 1 tablespoon Caribbean hot sauce
• 1 teaspoon sea or kosher salt
• 2 teaspoons vegetable oil
• 4 (8-ounce) bone-in chicken breast halves
• 1 small pineapple, peeled, cored, and cut into 1/2-inch-thick rings (about 12 ounces)
• Cooking spray
• 1/2 cup finely chopped red bell pepper
• 1 teaspoon grated lime rind
• 2 tablespoons fresh lime juice
• 1 teaspoon dark rum
• 1/4 teaspoon Caribbean hot sauce
• 1/8 teaspoon sea or kosher salt
• 4 lime wedges

Directions

1. To prepare chicken, combine first 6 ingredients in large zip-top plastic bag.
2. Add chicken to bag; seal.
3. Marinate in refrigerator 1 to 2 hours, turning bag occasionally.
4. Remove chicken from bag, reserving marinade; set chicken aside.
5. Let marinade stand at room temperature 10 minutes.
6. Strain through a sieve into a bowl; discard solids.
7. Set marinade aside.
8. Prepare grill, heating to medium.
9. To prepare relish, place pineapple on grill rack coated with cooking spray; grill 3 minutes on each side or until soft and browned around edge.
10. Cool slightly; chop.
11. Combine pineapple, bell pepper, and next 5 ingredients; set aside.
12. Place chicken on grill coated with cooking spray; grill 30 minutes or until done, turning occasionally.
13. Remove and discard skin.
14. Bring reserved marinade to a boil in a small saucepan; cook 1 minute.
15. Drizzle cooked marinade over chicken.
16. Serve chicken with relish and lime wedges.

Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup relish, 2 tablespoons sauce, and 1 lime wedge)