6 boneless, skinless split chicken breasts (if using whole breasts, cut in half, lengthwise)
2 to 3 limes, freshly squeezed (zest one before squeezing)
zest from one lime
1/2 cup light rum (can also use coconut, dark, or spiced rum)
15 to 20 fresh mint leaves, cut chiffonade style
1 tablespoon sugar
2 teaspoon kosher salt
1 teaspoon fresh black pepper
1/2 cup olive oil
Mix all the ingredients in a large bowl or baking dish first, then toss the chicken in the mixture, making sure each piece is evenly coated. Cover the dish and refrigerate for 2 to 4 hours. Due to the acid in this recipe, we do not recommend marinating for longer than 4 hours.
When ready, grill the chicken on a hot, clean and lubricated grill. Grill on one side over direct heat for about 5 minutes until grill marks set in. Turn and grill on other side and grill over indirect heat for at least 10 minutes, until fully cooked. Use a meat thermometer to check for doneness at 180’F.
When chicken is done, transfer to plates or serving platter and enjoy. Cover and refrigerate leftovers for up to two days.