Anejo rum glazed free range chicken breast
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Dear SOS: We recently took our family to Paradise Point Resort & Spa in San Diego. The Barefoot Bar & Grill there served one of the best chicken dishes. It was a free-range chicken breast with a citrus and rum glaze. Any chance they’d share the recipe?
Rob Yarak
Rolling Hills Estates
Dear Rob: Igniting the rum is the dramatic technique at the center of this otherwise simple dish. Chef Aaron O’Mara suggests serving it with Caribbean-flavored side dishes such as mashed sweet potatoes and grilled plantains.
Glaze
Place the rum and shallot in a skillet and warm over medium heat for about 2 minutes. Remove from the heat. Carefully (with a safety lighter) ignite the rum to burn off the alcohol. It will take about 6 to 8 minutes for the flames to die down. The rum will be reduced to about 1 cup.
Add the grapefruit juice, lemon juice, lemon zest, thyme, molasses, cinnamon stick, star anise and peppercorns, and heat over medium heat to reduce slightly. Reduce the heat to low and simmer for 10 minutes. Strain; discard the solids. Keep warm until ready to use.
Chicken
Combine the oil, salt, pepper and zest. Thoroughly rub the mixture on the chicken breasts just before grilling.
Grill over a medium flame. When the chicken is just cooked through, baste generously with the rum sauce. Drizzle the plates with the remainder of the sauce and serve.
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