Rum Marinated Chicken with Tropical Salsa
Elevate your dinner game with this vibrant Rum Marinated Chicken with Tropical Salsa—a recipe that brings island-inspired flavors straight to your plate. Juicy chicken breasts are marinated in a bold blend of spiced rum, citrus juices, soy sauce, honey, and warm spices like cumin and paprika, resulting in succulent, smoky-sweet perfection when grilled. Paired with a refreshing tropical salsa bursting with the natural sweetness of pineapple and mango, the crunch of red bell pepper, and the zesty kick of lime and jalapeño, this dish is a harmony of bold and refreshing notes. Perfect for summer barbecues or a weeknight tropical escape, this recipe is as easy as it is impressive. Ready in under an hour (plus marinating time), it's ideal for serving a flavorful feast for four!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cups spiced rum
- 0.25 cups orange juice
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup pineapple, diced
- 1 cup mango, diced
- 0.5 pieces red bell pepper, finely diced
- 0.25 cups red onion, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice (for salsa)
- 1 piece jalapeño, finely minced (optional)
Instructions
In a medium mixing bowl, whisk together spiced rum, orange juice, lime juice, soy sauce, honey, minced garlic, ground cumin, paprika, salt, and black pepper to make the marinade.
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 2 hours or up to overnight.
While the chicken marinates, prepare the tropical salsa. In a large bowl, combine diced pineapple, mango, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using). Stir well and refrigerate until ready to serve.
Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing the excess to drip off, and discard the marinade.
Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for 5 minutes before slicing.
Serve the grilled chicken with a generous scoop of tropical salsa on top or on the side. Enjoy!
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.7 g | 9% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 27.6 g | 10% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 21.6 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 753 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
