Tangy Grilled Chicken is marinated in lime juice, onions, ketchup, honey, mustard, local rum, garlic, and dried tarragon leave; then grilled.
Tangy Grilled Chicken Ingredients:
- 3 small chickens, halved
- Salt and pepper to taste
- 2 large onions
- 4 cloves garlic
- 1 Â½ cups ketchup
- 3/4 cup water
- Â½ cup oil 6 tbsp honey
- 3 tbsp rum
- 3 tbsp prepared mustard
- 1 Â½ tbsp dried tarragon leaves
- Â½ cup cream
- Â¼ lb (225 g) butter, cut into pieces
|Tangy Grilled Chicken Instructions:|
Make the marinade. Chop the onions and garlic in a blender or food processor, add the remaining marinade ingredients and process for 10 seconds. Refrigerate 1 cup of marinade for the sauce. Season the chicken halves with salt and pepper and pour the remainder of the marinade over the chicken. Marinate for 8 hours or overnight in the refrigerator, turning several times. Preheat the oven to 400Â°F.
Line a baking pan with foil; drain the chicken, reserving the marinade. Place the chicken on the foil, skin side up, and bake for 40 minutes, basting frequently. Prepare the sauce. Boil the reserved refrigerated marinade with the cream until the sauce is reduced by half, about 10 minutes. Remove from the heat and whisk in the butter, a few pieces at a time. Preheat the grill or broiler. Broil the chicken, skin side up, until brown. Reheat the sauce, pour some over the chicken and serve the remainder separately. Serves 6
Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.
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