Spiced Rum-Sugar Chicken With Mango Mojito Salsa

Name: Spiced Rum-Sugar Chicken With Mango Mojito Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large boneless chicken breasts, skin on; For the Marinade; 1/2 cup brown demerara sugar; 100 ml water; 50 ml dark rum; 3 tablespoons unsalted butter; 1 small red onion, chopped finely; 1 inch piece ginger, peeled and finely grated; 2 scotch bonnet peppers, chopped finely; 2 garlic cloves, crushed; 1 teaspoon allspice (Pimento); 1 teaspoon ground mace; 1 pinch salt; For the Salsa; 1 large ripe mango; 2 scallions or 2 spring onions, chopped finely; 1 mild green chili pepper, seeds removed and sliced very finely; 1 lime; 1 tablespoon white rum; 2 tablespoons of fresh mint, chopped finely

Servings: persons

4 large boneless chicken breasts, skin on
For the Marinade
1/2 cup brown demerara sugar
100 ml water
50 ml dark rum
3 tablespoons unsalted butter
1 small red onion, chopped finely
1 inch piece ginger, peeled and finely grated
2 scotch bonnet peppers, chopped finely
2 garlic cloves, crushed
1 teaspoon allspice (Pimento)
1 teaspoon ground mace
1 pinch salt
For the Salsa
1 large ripe mango
2 scallions or 2 spring onions, chopped finely
1 mild green chili pepper, seeds removed and sliced very finely
1 lime
1 tablespoon white rum
2 tablespoons of fresh mint, chopped finely

1
Place all Marinade ingredients in a pan and bring to a gentle simmer.
2
Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
3
Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
4
When nearly read to cook the chicken, peel the Mango and cut the flesh into 1/2 inch dice. Add the scallions / spring onion.
5
Grate the lime zest and add to the Mango, along with the chili pepper.
6
Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
7
Preheat grill.
8
Remove chicken from the marinade, scraping any extra marinade off.
9
Place remaining marinade in a pan and heat gently.
10
Grill chicken breasts for 5-7 minutes each side, until cooked through.
11
Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.

503

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 large boneless chicken breasts, skin on, For the Marinade, 1/2 cup brown demerara sugar, 100 ml water, and more.

Yes, Spiced Rum-Sugar Chicken With Mango Mojito Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!