Aluna Rum marinated chicken
Close your eyes and pretend you’re on a beach
Or, you know, make this chicken marinated in Aluna rum and coconut and at least your taste buds will be there!
Marinding chicken is a sure way to bring flavour to everyone's favourite bird. The coconut milk also helps to tenderize the meat, and the rum adds a great sweetness that works perfectly with a dash o' hot sauce. Served with a simple herb salad and some cold rice noodles, or new potatoes this is a great weekend lunch, a tropical take on a classic sunday roast!
For the marinade
1 x tin coconut milk
dash of your fav hot sauce (how much depends on how much of a hot-head you are!)
200ml Aluna Rum
The juice and zest of 1 lime
1 x thumb-size piece of ginger
2 cloves garlic, crushed
1 tbsp salt
1 x medium chicken
Fresh herbs (mint, parsley, coriander)
To make the marinade combine the coconut milk, Aluna rum, hot sauce and lime together. Add in the crushed garlic cloves and finely grated ginger, Mix well.
Spatchcock the chicken (ensures the marinade gets into all the right places and it cooks quicker!). To do this lay the chicken down on a sturdy wooden board, breast side up. With a heavy knife cut the chicken in half by cutting through the bottom, through the cavity, leaving the breasts still joined together.
Cover the chicken in the marinade and place in the fridge for a minimum two hours or ideally overnight.
When ready to cook, place the chicken in a roasting tray and drizzle with oil. Place into a pre-heated oven at 200 degrees and cook on a high heat for 10 minutes. Then turn down to 160 degrees and cook until the chicken is cooked through, anywhere from 30 - 45 minutes depending on the chicken. OR cook over hot coals on a BBQ - that would be amazing.
Serve with a simple herb salad - fresh mint, parsley and coriander simply dressed in lime juice and white wine vinegar.