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Caribbean Rum Glazed Chicken
Main Courses
Date: July 11, 2016
Ingredients:
  • Chicken
  • 4 pounds chicken (any combination)
  • ¼ cup island rub
  • 1 tablespoon kosher salt
  • 3 tablespoons oil
  • Caribbean Rum Glaze
  • 2 tablespoons olive oil
  • ½ cup shallots, finely minced
  • 3 cloves garlic, finely minced
  • 2 teaspoons ginger, minced
  • 1 serrano chili, chopped
  • 1 cup orange marmalade
  • 1 cup crushed pineapple
  • ¼ cup dark rum
  • 3 tablespoons rice vinegar
  • Chopped parsley for garnish
  • Island Rub
  • 1 tablespoon dried thyme
  • 2 teaspoons black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon cinnamon
  • 1 tablespoon ground coriander
  • 1 tablespoon ground ginger
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon ground allspice
  • 1 tablespoon ground nutmeg
  • 1 tablespoon smoked paprika
Preparation Steps:
  1. Mix Island Rub Ingredients – until evenly combined in a small bowl. Makes about ½ cup rub.
  2. Season chicken with salt and rub with oil.
  3. Sprinkle island rub over chicken and rub it in to make sure it is evenly disbursed.
  4. Allow chicken to sit 30 minutes or overnight.
  5. In a small sauce pan, over medium heat, warm olive oil.
  6. Sauté shallots until translucent – about 5 minutes.
  7. Add Garlic, ginger and serrano – Cook 1 minute longer.
  8. Add pineapples, orange marmalade, and vinegar.
  9. Bring to boil.
  10. Reduce to simmer and cook until reduced and thickened.
  11. Season to taste with salt and pepper.
  12. Remove from heat.
  13. Chicken can be grilled or roasted in a 425˚F oven until cooked through and juices run clear or a meat thermometer reads 165˚F.
  14. Pour hot glaze over chicken.
  15. Serve hot.
Notes:

Yields:  4 servings 

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