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
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Directions:
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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.
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