(I cut down the sugar and salt, and added oil instead of butter to the glaze. (I added the oil after boiling the other ingredients). I served the chicken with some lime wedges, and it was even better with the extra lime juice).
OVEN GLAZED CARIBBEAN CHICKEN
INGREDIENTS:
1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used more, about 16 coarse grinds)
DIRECTIONS:
1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
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. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I used broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler.
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.
(I served this with brown rice, green beans, and some lime wedges, and garnished the rice with sliced scallions).
SERVES 4
http://www.recipezaar.com/142274
OVEN GLAZED CARIBBEAN CHICKEN
INGREDIENTS:
1/3 cup dark brown sugar, packed (I used 3 Tbsp)
2 tablespoons ketchup
2 tablespoons dark rum
1 lime, juice of
1 tablespoon butter (I used extra virgin olive oil)
2 teaspoons ginger, finely chopped
1 teaspoon instant coffee granules (I used 1/2 tsp instant espresso)
1/8 teaspoon ground allspice (I used 1/4 tsp cinnamon plus a few tiny pinches nutmeg)
4 boneless skinless chicken breast halves (I used 3 large, about 1 1/3 lbs)
2 large garlic cloves, crushed (I used about 2 1/2)
1 teaspoon olive oil
1/2 teaspoon salt (I used 1/4 tsp)
1/8 teaspoon ground black pepper (I used more, about 16 coarse grinds)
DIRECTIONS:
1. COMBINE sugar, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. (I omitted the butter). Bring to a gentle boil; stir until coffee and sugar are dissolved. Remove from heat; set aside. (I stirred in 1 Tbsp extra virgin olive oil after boiling).
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. Rub mixture all over chicken. Arrange slit side up on rack in shallow baking pan. (I used broiler pan). Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes. (I covered pan).
4. PREHEAT broiler.
5. BROIL chicken for 5 minutes. Turn chicken over; coat with (some) reserved glaze. (I used about 1/3 - 1/2). Broil for an additional 4 to 5 minutes. (I broiled 4 minutes). Turn chicken over again; coat with glaze. (I used most of the remaining glaze). Broil for an additional 2 minutes or until tops are sizzling and brown.
(I served this with brown rice, green beans, and some lime wedges, and garnished the rice with sliced scallions).
SERVES 4
http://www.recipezaar.com/142274