Mai Tai Chicken Recipes

MAI TAI CHICKEN SKEWERS

Steps:

• Soak skewers in water at least 30 minutes to prevent burning. Spray grill rack with cooking spray. Heat gas or charcoal grill.
• Cut each chicken breast in half lengthwise, then cut crosswise to make 10 (about 1-inch) pieces. Cut onions into 20 (about 2-inch) pieces. In small bowl, mix corn syrup, rum, lemon juice, lime peel, lime juice and almond extract. Reserve 3 tablespoons.
• On each skewer, alternately thread 2 chicken pieces, 2 onion pieces and 1 pineapple chunk. Brush kabobs with about half of the remaining sauce.
• Place kabobs on grill over medium heat. Cover grill; cook 7 to 10 minutes, turning and brushing with remaining sauce after 5 minutes, or until chicken is no longer pink in center. Place kabobs on serving platter. Thread end of each skewer with cherry. Spoon reserved 3 tablespoons sauce evenly over kabobs; sprinkle with coconut.

MAI TAI

Steps:

• Combine the rums, lime juice, orange liqueur, almond syrup, orange juice and pineapple juice in a mason jar and secure the lid. Shake well. Fill 4 rocks glasses with ice and pour over the mixture.
• Add a splash of cherry juice to each glass. Garnish with the cherries, wedges of fresh pineapple and mint leaves.

THE PERFECT MAI TAI

Steps:

• In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.

THE BEST MAI TAI

Steps:

• mix it all together and shake over ice
• strain into tall iced filled glass.
• serve with citrus wedges.

MAI TAI

Steps:

• Dip the rim of tall glasses into the egg whites, and then the sugar. Put the rum, Triple Sec, and juices into a cocktail shaker. Shake to mix. Fill the glasses with the ice and pour the cocktail over it. Decorate with cherries, pineapple, and/or orange slices, and drink with a straw.