Chicken Breast With A Citrus And Rum Glaze

Recipe Ingredients

		Glaze
2 cups	474ml	Añejo rum
2 tablespoons	30ml	Minced shallot
1/4 cup	59ml	Grapefruit juice
1/4 cup	59ml	Lemon juice
		Zest of 1/2 lemon
1 teaspoon	5ml	Dried thyme
1/4 cup	59ml	Molasses
1		Cinnamon stick - (3" long)
3		Star anise
14		Peppercorns
		Chicken
1/3 cup	78ml	Olive oil
1/2 teaspoon	2.5ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Zest of 2 large oranges
4		Free-range bone-in skin-on
		Chicken breasts

Recipe Instructions

Glaze: Place the rum and shallot in a skillet and warm over medium heat for about 2 minutes. Remove from the heat. Carefully (with a safety lighter) ignite the rum to burn off the alcohol. It will take about 6 to 8 minutes for the flames to die down. The rum will be reduced to about 1 cup.

Add the grapefruit juice, lemon juice, lemon zest, thyme, molasses, cinnamon stick, star anise and peppercorns, and heat over medium heat to reduce slightly. Reduce the heat to low and simmer for 10 minutes. Strain; discard the solids. Keep warm until ready to use.

Chicken: Combine the oil, salt, pepper and zest. Thoroughly rub the mixture on the chicken breasts just before grilling.

Grill over a medium flame. When the chicken is just cooked through, baste generously with the rum sauce. Drizzle the plates with the remainder of the sauce and serve.

This recipe yields 4 servings.

Each serving: 684 calories; 30 grams protein; 20 grams carbohydrates; 1 gram fiber; 26 grams fat; 5 grams saturated fat; 82 mg. cholesterol; 315 mg. sodium.

Source:
The Los Angeles Times, 10-29-2003

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