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Rum Glazed Chicken with Jicama, Navel Orange Slaw
Main Courses
Date: March 31, 2016
  • 1 cup dark rum
  • ½ cup lime juice
  • ½ cup soy sauce
  • ½ cup brown sugar
  • 4 garlic cloves, minced
  • 2 jalapeno peppers, seeded and minced
  • 3 tablespoon fresh ginger, minced
  • 2 teaspoons allspice
  • ¾ teaspoon cinnamon
  • 1⁄4 teaspoon clove
  • 1 teaspoon black pepper
  • 3 boneless skinless chicken breast, cubed 1-1/2 in
  • 1 pound jicama
  • 1 medium lime
  • 2 medium oranges, and the zest
  • 1 medium red bell pepper
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 medium jalapeño, stemmed and finely chopped
  • Kosher salt and Freshly ground black pepper
Preparation Steps:
  1. Combine all of the ingredients for the marinade into a 1-quart saucepan. Bring to a simmer over medium heat and cook until syrupy, about 5 minutes.
  2. Stir in 1/8 tsp. salt and remove from the heat. Let cool to room temperature.
  3. In 2 medium bowl or food storage bags place the chicken. Reserve 1/3 of the marinade for basting then equally pour the remaining in with the chicken.
  4. Place in the refrigerator for 4- 8 hours. Turning the bag once or twice.
  5. Remove the chicken from the bag.
  6. Thread the chicken, four 12-inch metal skewers or wood.
  7. Get a grill pan hot medium-high heat.
  8. Place the skewers on the grill for about 2 minutes.
  9. Turnover and grill other side, baste reserved glaze and cook for another 2 minutes. Remove from heat and transfer to a warm plate and let rest for 2-3 minutes.
  10. Peel the jicama and cut into sticks about 2 inches long and 1/4 inch thick; place in a large bowl.
  11. Finely grate the zest of the lime and add to the bowl of jicama. Cut the lime in half and squeeze one lime half over the jicama; set the second half aside.
  12. Finely zest one of the oranges (you should have about 1 tablespoon) and add to the bowl of jicama.
  13. Slice 1/4 inch off the top and bottom of the zested orange and set it flat on a work surface.
  14. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Working over the bowl of jicama, slice between the membranes to release the segments Repeat with segmenting the second orange
  15. Add the bell pepper and cilantro and stir to combine.
  16. Add the jalapeño to taste and season with salt, freshly ground black pepper, and more lime juice as needed.

Make this at least 1-2 hours ahead to let the flavors marry

Yield: 4 Servings