You may also like
Categories:
chicken breasts orange juice orange marmalade salt rum sauce orange mangoes lime rum butter pepper honey cilantro salt
Viewed: 29 - Published at: 4 years agoIngredients
- 6 large boneless skinless chicken breasts
- 12 ounces frozen orange juice
- 18 ounces orange marmalade
- 2 tablespoons salt
- Citrus rum sauce
- 1 orange
- 2 mangoes
- 1 lime
- 1/4 cup rum
- 3 tablespoons butter
- 1 habanero pepper
- 2 tablespoons honey
- 1 leaf from 2 sprigs cilantro (optional)
- 1 teaspoon salt
Method
- Lightly pound chicken to soften.
- In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
- Add chicken and enough water to just cover chicken.
- Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
- Sauce: (Can be made up a day ahead or frozen and re-heated) :
- In a food processor, puree mangoes.
- Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
- Mix in processor and transfer to saucepan.
- Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
- Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
- Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.
