Rum Marinated Chicken With Tropical Salsa

• 1 12-2 lbs boneless skinless chicken breasts
• 12 cup light rum
• 14 cup tarragon vinegar
• 18 cup packed brown sugar
• 2 garlic cloves, crushed
• 2 cups diced mangoes (slightly underripe, if possible)
• 2 cups diced papayas
• 12 cup golden raisin
• 2 teaspoons lime juice
• 3 green onions, chopped (the whole onion)
• 18 cup finely chopped green pepper
• 14-12 teaspoon fresh ground ginger
• 12 teaspoon tarragon

1. Combine marinade ingredients in a glass or plastic container.
2. Add raw chicken breasts.
3. Chill for at least 6-8 hours; turning halfway through marinating time.
4. To prepare salsa, combine all salsa ingredients in a bowl.
5. Chill until needed, but try to serve the salsa at room temperature
6. After chicken has marinated, grill over hot coals until juices no longer pink, or roast in oven at 375 for about 20-30 or until juices run clear.
7. Serve topped with the fruit salsa.

chicken breasts, light rum, tarragon vinegar, brown sugar, garlic, mangoes, papayas, golden raisin, lime juice, green onions, green pepper, ground ginger, tarragon

Taken from www.food.com/recipe/rum-marinated-chicken-with-tropical-salsa-161355 (may not work)