Grilled Island Drunken Chicken Bowls

Dinner in a bowl—what could be easier? Throw the chicken on the grill and no clean up!

• Ready In: 24 hrs 16 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts, filets
• 1⁄4 cup dark rum
• 1⁄2 cup  canned peaches, with juice
• 3  teaspoons olive oil
• 2  teaspoons lime juice
• 1  lime, zest of
• 1  teaspoon white wine vinegar
• 1⁄4 cup  Thai sweet chili sauce
• 1⁄4 cup honey
• 1  teaspoon salt
• 1  teaspoon black pepper
• 2  scallions, finely chopped
• 2  cups long grain rice, cooked
• 1  cup carrot, matchsticks
• 1⁄2 cup cucumber, matchsticks
• 1⁄2 cup  asparagus tips, cooked and cooled
• 1⁄2 cup cherry tomatoes, halved

Directions

1. In blender, pulse peaches and juice until liquid. Add honey, rum, olive oil, white wine vinegar, sweet Thai chili sauce, lime zest and juice, salt, pepper and scallions. Blend.
2. Place chicken breasts in a large re-sealable Ziploc bag. Pour dressing mixture over chicken. Refrigerate 4 hours or overnight for best results.
3. Heat a grill to medium high heat.
4. Reserve marinade. Grill chicken 7-8 minutes until internal temperature reaches 160°F Be sure and insert thermometer in side of chicken breast to the middle to get correct temperature.
5. Remove from grill. Let rest 5 minutes. Slice chicken on the bias in thin strips.
6. Meanwhile add cooked rice to 4 bowls. Add matchstick carrrots, cucumbers, sliced tomatoes, and asparagus. Add sliced chicken. Drizzle marinade over each bowl. Serve with lime slices.
7. You can also substitute angel hair pasta or cooked ramen noodles (without the seasoning) for rice if desired.