Ginger And Rum Marinated Grilled Chicken Recipe
Chicken has become a popular main dish in summertime grilling. This recipe makes for a tasty marinated grilled chicken using rum and ginger as dominate seasonings
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- 2 lb fresh chicken, legs, thighs or breasts
- 1/2 cup dark rum
- 3 Tbsp ginger, grated
- 2 tsp garlic, minced
- 2 Tbsp Worchestershire sauce
- 2 Tbsp pineapple juice
- 3 tsp oregano, dried
- 1 Tbsp sesame seed oil
- 3-4 onions or scallions, finely chopped
- In a large bowl stir with fork or whisk together the rum, Worchestershire sauce, pineapple juice and sesame seed oil.
- Stir in your ginger, garlic, oregano and onions. Separate 1/3 cup of the marinade for later use in basting and set this aside in fridge.
- Place the chicken pieces in the large bowl with marinade. Gently fold the marinade over the chicken until it is completely covered. Cover the bowl tightly with plastic wrap. Place bowl with chicken in the refrigerator for 3 hours.
1. Pre-heat the grill.
2. Remove the chicken from fridge and drip-dry pieces over a plate. Place the marinated chicken onto grill. Turn every several minutes, being sure to baste all sides with the set-aside marinade. Typically, grilling time for each side takes between ten and twelve minutes. The chicken is done and ready to serve when no blood can be seen coming out with the juices.
1. Pre-heat oven to 425 degrees.
2. Wrap the marinated chicken in aluminum foil and set on a large pan or in large baking dish. Bake for twenty minutes. At end of this time, remove from oven and prick chicken with fork. If the juices are clear, the chicken is ready to be served. If the juices do not run clear, bake for an additional five to seven minutes.
Vegetarian grilling alternative:
The marinade is also tasty for grilling fruits and vegetables such as corn ears! Just be sure to drip-dry your fruit or vegetable well before placing on the grill. Grilling time for pineapple should be no more than three minutes per side. For corn, grill between five-nine minutes, depending on how well done you prefer. To bake instead of grill, pre-heat oven to 325 degrees. Wrap the marinated fruit or vegetables in aluminum foil and set on large pan or in large baking dish. Allow to bake seven to ten minutes.
NOTE: if you use this marinade for pineapples, forgo the pineapple juice from the basic recipe.
©July 19, 2017 by Beth Perry