Rum and Coke Chicken

Rum and Coke Chicken

1 12-ounce can Coca-Cola
3 cloves garlic
1 teaspoon cayenne pepper or to taste
2 small green onions, chopped
1/2 teaspoon salt
Black pepper to taste
1 cup spiced rum, such as Monarch Gold or Captain Morgan Original Spiced Rum (divided)
4 boneless, skinless chicken breasts
1 tablespoon vegetable oil for frying

Mix together cola, garlic, cayenne pepper, green onions, salt, black pepper and 1/2 cup rum in bowl. Pour over chicken, then marinate for 6 to 8 hours in the refrigerator. Don’t marinate too long.

Heat oil in a medium skillet over medium heat. Place chicken in skillet, and fry for 5 minutes, or until done on each side. When chicken is almost done, pour remaining 1/2 cup of rum over chicken. Shake pan vigorously to allow rum to ignite. Wear oven mitt to hold handle and stand back. When the liquor in the rum has burned off, remove chicken from pan and serve.


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