|
Ingredients:
|
|
1/2
|
|
inch piece ginger root chopped
|
|
1/4
|
cup
|
rum
|
|
2
|
tablespoon
|
fresh lime juice
|
|
1/2
|
teaspoon
|
salt
|
|
2
|
|
med. cloves garlic chopped
|
|
5
|
tablespoon
|
Mo Hotta Chipotle Sauce
|
|
8
|
|
chicken thighs
|
|
1/2
|
tablespoon
|
coarse mustard
|
|
1
|
tablespoon
|
balsamic vinager
|
|
1
|
tablespoon
|
olive oil
|
|
|
|
Instructions:
|
|
Rinse chicken and dry with paper towel. Place in a nonmetallic bowl. Combine remaining ingredients and pour over chicken. Marinate in refrigerator for 3 hours. Prepare grill. Return chicken to room tempature. Grill chicken over medium coals for 30 minutes turning them after 15 minutes and basting them frequentley. The chicken should have a nice, browned surface. The thighs are done when the juices flow clear. Serve immediately, or cold as a picnic fare.
|
|
|
|
Print this recipe
|