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Mango Glazed Chicken with Spiced Rum and Brown Sugar

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Ingredients

Adjust Servings:
4 large boneless chicken breasts, skin on
1/2 cup brown demerara sugar
100 ml water
50 ml dark rum
3 tablespoons unsalted butter
1 small red onion, chopped finely
1 inch piece ginger, peeled and finely grated
2 scotch bonnet peppers, chopped finely
2 garlic cloves, crushed
1 teaspoon allspice (pimento)
1 teaspoon ground mace
1 pinch salt
1 large ripe mango

Nutritional information

533
Calories
203 g
Calories From Fat
22.6 g
Total Fat
9.4 g
Saturated Fat
115.7 mg
Cholesterol
139.9 mg
Sodium
44 g
Carbs
3 g
Dietary Fiber
37.2 g
Sugars
31.9 g
Protein
402g
Serving Size

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Mango Glazed Chicken with Spiced Rum and Brown Sugar

Features:
    Cuisine:

    I spotted this recipe during RSC and have been wanting to try it. I finally found the demerara sugar. It was worth the wait! The chicken is wonderful, sweet and mildly spicy. The salsa is a wonderful accompaniment. I reserved a third of the marinade to avoid cross contamination and used it for serving. Great job Sugared Almond!

    • 425 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spiced Rum-Sugar Chicken With Mango Mojito Salsa, Sweet, spicy chicken with a cooling salsa It might seem like there are a lot of ingredients here, but it really is very simple – plus a lot of it can be prepared ahead I would suggest another Mojito on the side, but it seems I might have got carried away with the Rum already – Hehehe! Cooking time includes marinading, I spotted this recipe during RSC and have been wanting to try it I finally found the demerara sugar It was worth the wait! The chicken is wonderful, sweet and mildly spicy The salsa is a wonderful accompaniment I reserved a third of the marinade to avoid cross contamination and used it for serving Great job Sugared Almond!


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    Steps

    1
    Done

    Place All Marinade Ingredients in a Pan and Bring to a Gentle Simmer.

    2
    Done

    Simmer 10 Minutes, Stirring Frequently to Prevent the Sugar from Catching Then Leave to Cool Completely.

    3
    Done

    Cut Three or Four Deep Slashes Through the Skin Side of Each Chicken Breast. Pour Over Marinade, Making Sure That All the Chicken Is Well Coated and That the Marinade Has Penetrated the Slashes. Leave For at Least 3 Hours, or Ideally Overnight For the Flavours to Develop.

    4
    Done

    When Nearly Read to Cook the Chicken, Peel the Mango and Cut the Flesh Into Inch Dice. Add the Scallions / Spring Onion.

    5
    Done

    Grate the Lime Zest and Add to the Mango, Along With the Chili Pepper.

    6
    Done

    Squeeze Lime Juice and Stir Into the Salsa With the White Rum and Mint. Refrigerate For One to Two Hours For the Flavours to Develop.

    7
    Done

    Preheat Grill.

    8
    Done

    Remove Chicken from the Marinade, Scraping Any Extra Marinade Off.

    9
    Done

    Place Remaining Marinade in a Pan and Heat Gently.

    10
    Done

    Grill Chicken Breasts For 5-7 Minutes Each Side, Until Cooked Through.

    11
    Done

    Serve Chicken With Reserved Spiced Rum Sauce and the Mango Mojito Salsa.

    Avatar Of Landon Rivera

    Landon Rivera

    Taco titan creating unique and flavorful fillings for his dishes.

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