Margaritaville Citrus Rum Marinade Recipes

RUM CHICKEN MARINADE

Steps:

• Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

GRILLED CITRUS MARGARITA

Steps:

• Preheat a grill on medium-high heat. Slice 2 of the limes and 1 of the lemons into rounds. Set aside.
• Cut the oranges and the remaining 6 limes and 4 lemons in half crosswise. Pour 3/4 cup of the sugar in a bowl. Dip the cut side of each fruit in the sugar to lightly coat.
• Grill the sugared fruit over medium-high heat until caramelized with char marks. When cool enough to handle, use a fork or citrus reamer to juice the grilled citrus. There should be about 2 cups of grilled citrus juice.
• Stir the remaining 1/2 cup sugar into the juice and add the tequila, stirring to combine. Refrigerate until chilled.
• When ready to serve, pour the drink mix into a large pitcher of ice. Add the sliced citrus rounds and serve over ice in glasses rimmed with sugar.

GRILLED CITRUS MARINATED CHICKEN WITH CITRUS RUM SAUCE

Steps:

• 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.

CARLA'S CITRUS MARINADE

Steps:

• Thinly slice garlic and in a small saucepan cook in oil over moderately low heat until it just begins to turn golden. Remove pan from heat and with a slotted spoon discard garlic.
• Into oil in pan stir in remaining ingredients and salt and pepper to taste and cool marinade.

MARGARITAVILLE CHICKEN

Steps:

• Marinate chicken in margarita mis for 12-24 hours.
• Mix all pico ingredients together and store in fridge till ready to use.
• Mix sauce ingredients and set aside till ready to use.
• Grill chicken on low heat turning 1/4 turns every two minutes till cooked through.
• Remove from heat and place in a baking pan and divide the sauce between the 4 breasts.
• Sprinkle with cheese (about 1/3 c each) and bake in a 350 oven just till till cheese is melted (about 5 minutes).
• Remove from oven, plate, and divide the pico between the 4 plates.
• Garnish with crispy tortilla strips.
• Serve with Mexican rice/corn/and beans.
• Prep time doesn't include marinade time.

MARJORAM AND CITRUS FISH MARINADE

Steps:

• Combine vinegar, orange juice, lemon juice, marjoram, olive oil, orange zest, lemon zest, salt, and pepper in blender; blend until well combined.