Succulent chicken, seasoned with Caribbean spices, and oven-glazed with an exotic sweet rum-coffee glaze. Worth the effort!
- 2 1/2 tablespoons brown sugar blend (such as SPLENDA)
- 2 tablespoons ketchup
- 2 tablespoons dark rum
- 1 lime, juiced
- 1 tablespoon butter
- 2 teaspoons finely chopped ginger
- 1 teaspoon NESCAFÉ TASTER'S CHOICE House Blend 100% Pure Instant Coffee Granules
- 1/8 teaspoon ground allspice
- 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
- 2 large cloves garlic, crushed
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
COMBINE sugar blend, ketchup, rum, lime juice, butter, ginger, coffee granules and allspice in small saucepan. Bring to a gentle boil; stir until coffee and sugar blend are dissolved. Remove from heat; set aside.
TRIM chicken of any visible fat. With sharp knife, make two diagonal slits about 1/2-inch deep on the top side of each breast.
COMBINE garlic, oil, salt and pepper in small bowl. Rub mixture all over chicken. Arrange chicken slit-side-up on rack in shallow baking pan. Brush chicken with glaze; reserve remaining glaze. Refrigerate for 30 minutes.
BROIL chicken for 5 minutes. Turn chicken over; coat with reserved glaze. Broil for an additional 4 to 5 minutes. Turn chicken over again; coat with glaze. Broil for an additional 2 minutes or until tops are sizzling and brown.
Review This Recipe
I tried this, but I didn't read the part about cooking the sauce first. I marinated the chicken overnight and substituted coffee liquer (didn't have instant coffee). The flavor was excellent and the chicken very tender. Should be even better following directions! Sliced leftovers (heated) for a chicken salad (lettuce,tomator, onion, grated cheese) the next night!
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