Caribbean Lime Chicken

Name: Caribbean Lime Chicken
Ingredients: 1 medium size lime; 2 Tbsp. dark rum or orange juice; 3 cloves garlic, sliced thin; 2 Tbsp. minced fresh ginger or 1/2 tsp. ground; 1 Tbsp. hot red pepper sauce; 2 whole chicken breasts (about 2 lb.), halved and skinned; 1 large onion, chopped; 1 can (1 lb.) low-sodium tomatoes, with juice; 2 Tbsp. molasses; 1 cinnamon stick; 1 banana, sliced and dipped in lime or lemon juice

11 ingredients

9 steps

Ingredients

1 medium size lime
2 Tbsp. dark rum or orange juice
3 cloves garlic, sliced thin
2 Tbsp. minced fresh ginger or 1/2 tsp. ground
1 Tbsp. hot red pepper sauce
2 whole chicken breasts (about 2 lb.), halved and skinned
1 large onion, chopped
1 can (1 lb.) low-sodium tomatoes, with juice
2 Tbsp. molasses
1 cinnamon stick
1 banana, sliced and dipped in lime or lemon juice

Directions

1

Using a swivel-bladed vegetable peeler, remove the peel from half of the lime and set aside.
2

Juice the lime and set aside. Add the lime peel to the lime juice, along with the rum or orange juice, garlic, ginger and red pepper sauce.
3

Add the chicken, tossing to coat well.
4

Cover and refrigerate for 8 hours or overnight, turning the chicken in the marinade several times. Lightly coat a heavy 12-inch skillet with the nonstick cooking spray and set over moderate heat for 30 seconds.
5

Add the chicken, reserving the marinade, and cook about 2 1/2 minutes on each side. Transfer to a platter.
6

Raise the heat under the skillet to high and boil the sauce, uncovered, until slightly thickened, 3 to 5 minutes.
7

Return the chicken to the skillet and heat through for 2 to 3 minutes.
8

Remove the cinnamon stick, arrange the chicken and sauce in a serving dish and garnish with the banana slices, if you like.
9

Serves 4.