Chicken marinated in dark rum
Votes: 6
Time: 1 hour.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicken marinated with dark rum - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of skinless and boneless chicken breasts or thighs (remove excess fat first)
- 2/3 cup dark rum
- 3 tablespoons Worcestershire sauce
- 1 piece of ginger, peeled and grated (2.5 cm)
- 2 tbsp. l. brown sugar
- 6 finely chopped garlic cloves
- 1/3 cup orange juice
- 1 teaspoon orange zest
- 1 orange, thinly sliced for garnish
- 1 tablespoon chopped fresh cilantro leaves, plus more for garnish
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Recipes with similar ingredients: chicken breasts, chicken thighs, Orange juice, Worcestershire sauce, brown sugar, ginger root, garlic, rum, cilantro
Cooking the dish according to the recipe:
- In a large bowl, combine dark rum, orange juice, orange zest, Worcestershire sauce, ginger, brown sugar, garlic, and cilantro. Add the chicken pieces to the marinade, cover with plastic wrap, and refrigerate for at least 30 minutes or up to 4 hours.
- Preheat grill to medium-high heat.
Remove the chicken from the marinade and place it on the grill. Grill until browned on both sides and the juices run clear, about 10 minutes per side, basting with the remaining marinade a few times during cooking. Serve sprinkled with cilantro and garnished with orange slices.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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