Rum Marinated Chicken With Tropical Salsa

Grill or roast the chicken. Top the chicken with a cool, fruity salsa.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1 1⁄2-2  lbs boneless skinless chicken breasts

• Marinade

• 1⁄2 cup light rum
• 1⁄4 cup tarragon vinegar
• 1⁄8 cup  packed brown sugar
• 2  garlic cloves, crushed

• Salsa

• 2  cups  diced mangoes (slightly underripe, if possible)
• 2  cups  diced papayas
• 1⁄2 cup golden raisin
• 2  teaspoons lime juice
• 3  green onions, chopped (the whole onion)
• 1⁄8 cup  finely chopped green pepper
• 1⁄4-1⁄2 teaspoon  fresh ground ginger
• 1⁄2 teaspoon tarragon

Directions

1. Combine marinade ingredients in a glass or plastic container. Add raw chicken breasts.
2. Chill for at least 6-8 hours; turning halfway through marinating time.
3. To prepare salsa, combine all salsa ingredients in a bowl. Chill until needed, but try to serve the salsa at room temperature
4. After chicken has marinated, grill over hot coals until juices no longer pink, or roast in oven at 375 for about 20-30 or until juices run clear.
5. Serve topped with the fruit salsa.