Ingredients:
1 lb chicken breasts, boneless, skinless
1/4 cup rum
3 tablespoons fresh ginger
1 tablespoon garlic
1 tablespoon mustard
2 tablespoons vinegar
1/4 cup vegetable oil
1/2 cup fresh mango, peeled & pitted
1/2 cup fresh papayas, peeled & seeded
1 cup diced mangoes
1 cup diced papayas
1 tablespoon ginger puree
1/4 cup coconut flakes
1/4 cup chopped fresh mint
1/4 cup chopped fresh scallions ( white and green parts)
1 pinch salt
1 jalapenos, minced, seeded if desired
Directions:
In a food processor, puree ginger. Reserve 2TB for salsa. Add remaining marinade ingredients & puree. Put in a ziptop bag w/chicken & marinate in the refrigerator 2 hours or so.
Combine all salsa ingredients. Allow to sit at room temperature to allow flavors to blend.
Remove chicken from marinade; discard marinade. Grill chicken. Slice on the bias. Serve over rice and top with the salsa.
Servings: 4-6
Time preparation: 30 min.
Time total: 45 min.