Ingredients
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1 1/2-2 lbs boneless skinless chicken breasts
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1/2 cup light rum
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1/4 cup tarragon vinegar
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1/8 cup packed brown sugar
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2 garlic cloves, crushed
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2 cups diced mangoes (slightly underripe, if possible)
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2 cups diced papayas
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1/2 cup golden raisin
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2 teaspoons lime juice
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3 green onions, chopped (the whole onion)
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1/8 cup finely chopped green pepper
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Instructions
- Combine marinade ingredients in a glass or plastic container. Add raw chicken breasts.
- Chill for at least 6-8 hours; turning halfway through marinating time.
- To prepare salsa, combine all salsa ingredients in a bowl. Chill until needed, but try to serve the salsa at room temperature
- After chicken has marinated, grill over hot coals until juices no longer pink, or roast in oven at 375 for about 20-30 or until juices run clear.
- Serve topped with the fruit salsa.