serves
6
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 6 chicken breasts, wing bone in, skin on
- grilled corn on the cob with coconut-butter sauce, to serve
Marinade
- 125 ml (½ cup) lime juice
- 125 ml (½ cup) dark rum
- 125 ml (½ cup) dark soy sauce
- 1 small bunch thyme, leaves picked and coarsely chopped
- 1 long red chilli, seeded and finely chopped
- 3 tsp grated palm sugar
Marinating time 30 minutes or overnight
Resting time 5 minutes
Instructions
To make the marinade, place all the ingredients in a large airtight container and shake to combine well.
Using a sharp knife, make 2-3 deep incisions through the skin side of the chicken, to help the marinade permeate the flesh. Add the chicken to the marinade, stir to coat well, then cover and stand for 30 minutes, or refrigerate overnight if time permits.
Meanwhile, preheat the barbecue to medium.
Remove the chicken from the marinade and cook, basting with the marinade and turning regularly, for 15 minutes or until just cooked through. Rest for 5 minutes, then serve with grilled corn on the cob and lots of rum punch.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
