6 boneless, skinless split chicken breasts (if using whole breasts, cut in half, lengthwise)
½ cup freshly squeezed lime juice
zest from one lime
½ cup light rum (can also use coconut, dark, or spiced rum)
15 to 20 fresh mint leaves, cut chiffonade style
1 tablespoon sugar
2 teaspoon kosher salt
1 teaspoon fresh black pepper
½ cup olive oil
-Mix all the ingredients in a large bowl or baking dish first, then toss the chicken in the mixture, making sure each piece is evenly coated. Cover the dish and refrigerate for two to four hours.
-When ready, grill the chicken on a hot, clean and lubricated grill. Grill on one side over direct heat for about five minutes until grill marks set in. Turn and grill on other side and grill over indirect heat for at least 10 minutes, until fully cooked. Use a meat thermometer to check for doneness at 180 degrees.
-When chicken is done, transfer to plates or serving platter and enjoy. Cover and refrigerate leftovers for up to two days.
Grilled Corn Salsa
8 ears of grilled corn (remove the kernels after grilling)
1 red bell pepper, small dice
1 orange bell pepper, small dice
1 red onion, small dice
1 cup grape tomatoes, small dice
8 to 10 leaves of mint, cut into thin strips, chiffonade-style
8 leaves of sweet basil, cut into thin strips, chiffonade-style
1 jalapeno, small dice
1 tablespoon champagne vinegar
3 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
-Mix ingredients together, cover and refrigerate until ready to serve. Can be prepared up to two days in advance.