Ingredients:

  • 1/2 cup (120 ml) Fresh Key Lime Juice
  • 1/4 cup (60 ml) Orange Juice (freshly squeezed)
  • 2 tablespoons (30 ml) Dark Rum (optional)
  • 4 large cloves Garlic, finely minced
  • 1 teaspoon Fresh Ginger, finely grated
  • 1/4 cup (60 ml) Extra Virgin Olive Oil
  • 2 tablespoons Light Brown Sugar (packed)
  • 1/4 cup Cilantro (Coriander leaf), roughly chopped
  • 1 teaspoon Smoked Paprika
  • 1/4 teaspoon Cayenne Pepper (Optional)
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 2 lbs (approx. 900g) Chicken (Boneless, skinless breasts, thighs, or tenders)

Instructions:

  1. Prepare Aromatics: Finely mince the garlic and grate the fresh ginger. Roughly chop the cilantro.
  2. Combine Liquids: In a medium mixing bowl, combine the Key lime juice, orange juice, olive oil, and optional dark rum. Whisk briefly.
  3. Add Flavour Agents: Incorporate the minced garlic, grated ginger, chopped cilantro, brown sugar, smoked paprika, and cayenne pepper (if using).
  4. Season and Emulsify: Add the salt and pepper. Whisk vigorously for about 30 seconds until the sugar dissolves and the mixture slightly emulsifies. Taste and adjust seasoning.
  5. Reserve Marinade (Optional Basting): If you plan to baste the chicken while cooking, immediately pour off about 1/4 cup (60 ml) of the fresh, unused marinade and set it aside in a separate, covered dish in the fridge.
  6. Add Chicken: Place the trimmed chicken pieces into a large, sturdy zip-top bag or a shallow, non-reactive dish.
  7. Coat Thoroughly: Pour the remaining marinade over the chicken. Ensure all pieces are fully coated.
  8. Seal and Chill: Seal the bag or cover the dish tightly. Refrigerate for a minimum of 2 hours, and ideally 6 to 8 hours. Do not exceed 12 hours.
  9. Pre-Cook Prep: Remove the chicken from the fridge 30 minutes before cooking to bring it closer to room temperature. Discard all remaining used marinade.
  10. Cook Method: Grill over medium-high heat, bake at 200°C (400°F), or pan-sear until the internal temperature registers 74°C (165°F). If basting, use the reserved fresh marinade only during the last 5 minutes of cooking.
  11. Rest: Allow the chicken to rest, covered loosely with foil, for 5–10 minutes before slicing.