Molasses- Rum Chicken (Oamc)

• 6 lbs boneless skinless chicken breast halves
• 1 1/2 cups blackstrap rum (such as Cruzan) or 1 1/2 cups other dark rum
• 3/4 cup prepared barbecue sauce
• 2/3 cup lime juice
• 3 tablespoons molasses
• 3 tablespoons hot pepper sauce
• 2 tablespoons vegetable oil
• 1 tablespoon salt

1. Rinse and trim chicken as desired. Divide chicken evenly among three one-gallon zip lock freezer bags.
2. Combine rum, barbecue sauce, lime juice, molasses, hot pepper sauce, oil, and salt in a large bowl. Diveide the marinade evenly over the chicken.
3. Seal and freeze.
4. To cook one Entree:
5. Completely thaw one entree in the refrigerator, prepare a medium low fire in a gas or charcoal grill. Grill chicken, turning occasionally, for 30 minutes, or until an instant read thermometer inserted into the thickest part of the chicken reads 170 degrees F. Discard remaining marinade.

chicken, blackstrap rum, barbecue sauce, lime juice, molasses, hot pepper, vegetable oil, salt

Taken from www.food.com/recipe/molasses-rum-chicken-oamc-520084 (may not work)