Spiced Rum-Sugar Chicken With Mango Mojito Salsa - cooking recipe

Ingredients

4 large boneless chicken breasts, skin on
For the Marinade
1/2 cup brown demerara sugar
100 ml water
50 ml dark rum
3 tablespoons unsalted butter
1 small red onion, chopped finely
1 inch piece ginger, peeled and finely grated
2 scotch bonnet peppers, chopped finely
2 garlic cloves, crushed
1 teaspoon allspice (Pimento)
1 teaspoon ground mace
1 pinch salt
For the Salsa
1 large ripe mango
2 scallions or 2 spring onions, chopped finely
1 mild green chili pepper, seeds removed and sliced very finely
1 lime
1 tablespoon white rum
2 tablespoons of fresh mint, chopped finely

Preparation

Place all Marinade ingredients in a pan and bring to a gentle simmer.
Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
When nearly read to cook the chicken, peel the Mango and cut the flesh into 1/2 inch dice. Add the scallions / spring onion.
Grate the lime zest and add to the Mango, along with the chili pepper.
Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
Preheat grill.
Remove chicken from the marinade, scraping any extra marinade off.
Place remaining marinade in a pan and heat gently.
Grill chicken breasts for 5-7 minutes each side, until cooked through.
Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.