Grilled Citrus Marinated Chicken With Citrus Rum Sauce - cooking recipe

Ingredients

6 large boneless skinless chicken breasts
12 ounces frozen orange juice
18 ounces orange marmalade
2 tablespoons salt
Citrus rum sauce
1 orange
2 mangoes
1 lime
1/4 cup rum
3 tablespoons butter
1 habanero pepper
2 tablespoons honey
1 leaf from 2 sprigs cilantro (optional)
1 teaspoon salt

Preparation

Lightly pound chicken to soften.
In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
Add chicken and enough water to just cover chicken.
Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
Sauce: (Can be made up a day ahead or frozen and re-heated) :
In a food processor, puree mangoes.
Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
Mix in processor and transfer to saucepan.
Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.