Caribbean Style Chicken Breasts

Submitted by Kelly

"Chicken with a coffe/rum glaze."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• 2 1⁄2 tablespoons brown sugar
• 2 tablespoons ketchup
• 2 tablespoons dark rum
• 1 lime, juice of
• 1 tablespoon butter
• 2 teaspoons finely chopped fresh ginger
• 1 teaspoon instant coffee granules
• 1⁄8 teaspoon ground allspice
• 4 boneless skinless chicken breast halves
• 2 large garlic cloves, crushed
• 1 teaspoon olive oil
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon ground black pepper

directions

1. Combine sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.
2. Trim chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
3. Combine garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
4. Preheat broiler.
5. Broil chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.

Reviews

[angelamarie5613]

I made this a couple of times. The ginger gives the chicken a nice flavor. This last time, I doubled the sauce and used chicken breasts with the bone in. Also, prior to cooking, I marinated the chicken with season salt, onion powder, garlic powder, garlic pepper, caynenne pepper, and italian seasoning. Instead of broiling, I baked at 375 degrees for 1 1/2 hours. sprinkled the remaining sauce and broiled for about 10 minutes at the end. The chicken was flavorful and very moist. Will make again this way. Thanks for posting.

 

[mary winecoff]

I grilled my chicken breast and also used a boned, skinless breast. Very good glaze and next time I think I will add some hot sauce to this. Quick and easy to do. Made for PAC '10.