Bacardi Barbecue Sauce Recipes

BBQ CHICKEN MARINADE

Steps:

• For the marinade: Combine the ketchup, sugar, vinegar, Worcestershire, cumin, paprika, garlic, 1/2 teaspoon salt and a few turns of pepper in a large resealable plastic bag. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds), squeeze out the air, seal tightly and massage gently to coat the chicken with marinade. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking.
• To cook: Remove the chicken from the bag and grill over indirect heat, covered, until cooked through, lightly charred and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes.

BACARDI BARBECUE SAUCE

Steps:

• Over medium-high heat, melt butter in saucepan. Stir in rum, ketchup, orange juice, honey, lemon juice, garlic and seasonings.
• Lower heat and cook, stirring occasionally, about 40 minutes or until thickened.

SPINACH SALAD WITH BACARDI® LIMON SAUCE

Steps:

• In a saucepan add BACARDI® Limon and key lime juice, at medium heat, simmer and reduce by half, let cool down.
• In a mixing bowl add all other ingredients, except the olive oil, with a whisk, mix well and then drizzle in olive oil slowly. Keep whisking until it's all incorporated.
• Toss the dressing with the spinach and red peppers and serve. Save some dressing to decorate the plate.

BACARDI SPECIAL

Steps:

• Combine all ingredients in a cocktail shaker and shake vigorously. Strain into a cocktail glass.

BBQ BACARDI® O CHICKEN

Steps:

• Combine BACARDI® O, Minute Maid orange juice, soy sauce, orange zest, mint, cilantro, garlic and curry in a shallow baking dish.
• Add chicken pieces, turning to coat.
• Grill chicken over medium-hot fire, basting with marinade during the first 10 minutes of cooking, until cooked thoroughly.

HALIBUT WITH BACARDI® LIMON BANANA SAUCE

Steps:

• In a small saucepan, cook BACARDI® Limon over medium-high heat until reduced by half.
• Place bananas, butter, jalapeno pepper and salt into a blender along with the reduced BACARDI® Limn and pure for 40 seconds until smooth.
• Set the sauce aside and keep it warm.
• Halibut Directions: Season the halibut fillets with salt and pepper. Lightly coat the skin side of each fillet with butter.
• Grill the fillets skin side down for 2-3 minutes. Turn fillets over and continue cooking to desired doneness.
• Place fillets on plates, spoon sauce on each fillet and garnish with fresh cilantro sprigs. Serve immediately.

ABSOLUTELY AWESOME BBQ SAUCE

Steps:

• In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

SPINACH SALAD WITH BACARDI® LIMON SAUCE

Steps:

• In a saucepan add BACARDI® Limon and key lime juice, at medium heat, simmer and reduce by half, let cool down.
• In a mixing bowl add all other ingredients, except the olive oil, with a whisk, mix well and then drizzle in olive oil slowly. Keep whisking until it's all incorporated.
• Toss the dressing with the spinach and red peppers and serve. Save some dressing to decorate the plate.

VICTORY'S ROYAL BACARDI PREMIUM STEAK MARINADE

Steps:

• Add all ingredients in bowl; whisk well.
• Add steaks of your choice and marinade to zip lock bag. Put in fridge for 5 to 10 hours, then grill.