I saw this recipe from Kristen with an island marinade. Sounded good. I didn't have pineapple rum so I just used rum and pineapple juice. It seemed to work fine and it was delicious. It was practically gone by the time I was able to snap a picture.
Island ChickenAdapted from Holy Cannoli
1 cut up whole chicken, skin peeled off
1/4 cup pineapple juice
3 tbsp. rum (I used spiced Captain Morgans)
1 tbsp. chipotle chili powder1 tbsp. brown sugar
1 tbsp. lime juice
1 clove of garlic, minced
Mix up marinade, reserve 3 - 4 tbsp. for cooking. Put the chicken in a zip lock bag and mix with the rest of the chicken and mix to coat. Let marinate all day or overnight. Cook the chicken on the grill over medium heat with grill closed for 15 - 20 minutes, brushing chicken with marinade after 10 minutes. Turn chicken over and brush with reserved marinade and continue to cook until done.**
**I cheat a bit. I cook the chicken on the stove until just done and then I finish it up on the grill, brushing with the extra glaze. This way, I can be sure it is done without charring it.
2 Island Chicken thighs + Balsamic Cucumber Salad + cantaloupe = 387 calorie dinner
More chicken recipes you may like!
Smokey Caramelized Balsamic Chicken
Grilled Chicken with Ginger Peach Glaze
Raspberry Glazed Rosemary Chicken Breast
Calories calculated from calorieking.com. Some numbers are approximate and rounded.