Rum Marinated Chicken Breasts is a quick & easy way to add flavor to an ordinary chicken breast.
Did everyone have a great weekend? I sure did. I had brunch with some of my family on Sunday. By some, I mean there were 13 of us. I come from a large family. I have 9 brothers and sisters, most of who are married and 12 nieces and nephews.
Brunch was at SAP in Appleton and let me say, it was fantabulous! (I made that word up, in case you are wondering.) I had Gulf Shrimp on top of Cheese Grits with Chorizo and a poached egg. Other items that the family enjoyed were Chorizo Benedict, Brioche French Toast and Chicken & Waffles to name a few.
They also have a bake shop and for $8.00 you can get a sampler box which includes 5 different desserts from the bakery. I got this to go and I will be honest, I had a Chocolate Shortbread with Pistachios and 1/2 of a Cinnamon Cupcake with Maple Cream Cheese Icing & Crispy Bacon for dinner. I can’t decide which one I liked more. I definitely will be going back to SAP!
Now, on to today’s recipe, Rum Marinated Chicken Breasts. Any time I make chicken, I like to marinade the meat first. Rum Marinated Chicken Breasts is a new favorite of mine. The nice thing with the marinade is you only need as little as 30 minutes for the chicken to sit in the marinade.
I grilled the Rum Marinated Chicken Breasts and the chicken was very moist. I like to double this recipe and have extra chicken on hand for the week. It’s an easy go to for a quick dinner…on a salad, in a wrap or use it in your favorite pasta dish.
- ¼ cup rum
- 1 lime, juiced and zested
- ½ tsp. salt
- ¼ tsp. pepper
- ½ tsp. garlic powder
- 2 tbsp. olive oil
- 4 boneless skinless chicken breasts
- In a glass bowl, whisk together the rum, lime juice & zest, salt, pepper, garlic powder and olive oil. Add the chicken breasts to the bowl and make sure they are covered with the marinade. Cover the dish and refrigerate for a minimum or 30 minutes up to 2 hours.
Adapted from The Talking Kitchen.