Ingredients
- 4 skinless chicken breasts
- ⅓ cup golden rum
- 2 grated lime zest and juice
- 12 large mint leaves sprigs, plus extra to serve
- ½-inch piece ginger root, peeled and chopped
- 12 large cilantro sprigs, including stalks
- 2 tablespoons dark brown sugar
- 2 limes, cut into wedges
- 1 recipe quantity Green Salad, to serve
- Boiled new potatoes, to serve
How to Make It
- Score the chicken breasts a couple of times across the top and bottom to allow the marinade to penetrate. Put the rum, lime zest and juice, mint, ginger, cilantro and sugar into a small blender or mortar and pestle, and crush to a paste. Rub the marinade into the chicken, put in a nonmetallic bowl, cover and let marinate in the refrigerator at least 2 hours or overnight if possible.
- If you are using a barbecue, wait for the charcoal to go white with no naked flames, then cook the chicken breasts for 2 to 3 minutes on each side, then keep turning them and brushing with marinade 5 to 10 minutes longer until the juices from the chicken run clear when the thickest part of the chicken is pierced with the tip of a sharp knife. Baste with plenty of marinade while they are cooking so they don’t dry out.
- If you are in the kitchen, heat the oven to 400°F. Heat a ridged grill pan over high heat until very hot, then add the chicken breasts and seal for 2 minutes on each side until you have charred stripes on the meat. Transfer to the oven and cook 5 minutes until cooked through and tender. Slice the chicken, scatter with mint leaves and lime wedges, and serve with a fresh, crisp salad and new potatoes.
