Dominican Style
50 pieces chicken breast halves, bone in 4 cups dark rum 4 cups soy sauce 4 cups lime juice 4 tablespoons garlic, minced 1 cup onion, minced 1/4 cup oil Flame off the rum on the stove. Add lime juice and soy sauce.
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Sauté onion and garlic in oil. Combine to make marinade. |
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Reserve 1/4 to use as sauce. |
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Dip the chicken pieces and allow to set for 2-3 hours. |
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Grill breasts to color then finish in the oven. |
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Baste on a little more marinade and sprinkle with chopped parsley at service time. |
