How to make it

  • Place the chicken pieces in a baking dish.
  • In a blender, combine the citrus juices, rum, garlic, sugar, chipotles, red peppers, onion, vinegar and olive oil.
  • Pulse gently.
  • Pour marinade over the chicken pieces, cover and refrigerate for 2 hours or overnight,
  • Turn the chicken once.
  • Remove the chicken from the refrigerator 30 minutes before cooking.
  • Preheat grill.
  • Place the mango pieces, banana slices and pineapple on a sheet of foil and brush with lime juice. Set aside.
  • When the grill is ready, brush with vegetable oil.
  • Season the chicken with salt and pepper.
  • Place the chicken pieces, cavity side down, on the grill and cook for 10 minutes.
  • Baste and turn chicken every 5 minutes for an additional 15 to 20 minutes or until chicken is tender.
  • Lightly brush the fruits with melted butter.
  • Set the foil on the grill during the last 10 minutes of cooking time. Perforate the foil to allow the heat to reach the fruit, then fold the foil into a packet and cook until the fruit is slightly limp and lightly charred.
  • Place the chicken on a platter and arrange the fruit along the edges. Yields 6 to 8 servings

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    " It was excellent "
    kukla ate it and said...
    OK. The chicken & all those fruits & chipotle would have been fine -- but it was the rum that sealed this one for me :) Great post, TY, Conner :)
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