Ingredients
- 1 lb chicken breast
- boneless
- skinless
- 14 cup rum
- 3 tablespoons fresh ginger
- 1 tablespoon garlic
- 1 tablespoon mustard
- 2 tablespoons vinegar
- 14 cup vegetable oil
- 12 cup fresh mango
- peeled & pitted
- 12 cup fresh papaya
- peeled & seeded
- 1 cup diced mango
- 1 cup diced papaya
- 1 tablespoon ginger puree
- 14 cup coconut flakes
- 14 cup chopped of fresh mint
- 14 cup chopped fresh scallions (white and green parts)
- 1 pinch salt
- 1 jalapeno
- minced
- seeded if desired
Instructions
- In a food processor, puree ginger.
- Reserve 2TB for salsa.
- Add remaining marinade ingredients & puree.
- Put in a ziptop bag w/chicken & marinate in the refrigerator 2 hours or so.
- Combine all salsa ingredients.
- Allow to sit at room temperature to allow flavors to blend.
- Remove chicken from marinade; discard marinade.
- Grill chicken.
- Slice on the bias.
- Serve over rice and top with the salsa.
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