Rum-Marinated Chicken Breasts with Pinapple RelishChicken1/2 c dark rum 1/4 c barbecue sauce 3 Tbsp fresh lime juice 1 Tbsp Caribbean hot sauce 1 tsp sea or kosher salt 2 tsp vegetable oil 4 (8 oz) bone-in chicken breast halves
Relish To prepare chicken, combine first 6 ingredients in a large zip-top plastic bag. Add chicken and seal. Marinate in fridge for 1 to 2 hours; turning bag occasionally. Remove the chicekn from bag, reserve marinade. Let marinade sit at room temp for 10 minutes. Strain through a sieve into a bowl; discard solids. Place in clean zip bag for freezer. To prepare relish, place pineapple on grill for 3 minutes on each side or until soft and browned around the edge. Cool slightly; chop. Combine pineapple, bell pepper, and next 5 ingredients; package in zip-top bag for freezing. To Freeze: Freeze chicken, marinade and relish in separate bags but in the same container. To Reheat: Defrost. Rub grill with cut potato to prevent sticking. Grill chicken until cooked through. Boil marinade for 1 full minute, use as serving sauce. Serve chicken with defrosted pineapple relish. |