Ingredients
¾ cup fresh lime juice
½ cup light rum , plus
2 tbsp. light rum
½ cup fresh mint, chopped
6 tbsp. mint syrup
1 tbsp. vegetable oil
1 tbsp. coarse kosher salt
6 chicken breast , about 5 lb., halves with skin and bones
3 large limes, quartered lengthwise
fresh mint sprigs
Preparation
Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl.
Place chicken in resealable plastic bag.
Pour marinade over; seal bag.
Turn bag to distribute marinade.
Chill 4 hours, turning bag twice.
Place lime quarters in shallow bowl.
Pour remaining 2 tbsp. rum over, tossing to coat.
Let stand at room temperature.
Prepare barbecue (medium heat).
Grill chicken until cooked through, about 15 minutes per side.
Transfer to platter.
Grill limes until soft and slightly charred, about 5 minutes.
Garnish platter with mint sprigs.
Squeeze grilled limes over chicken and serve.
Garnish with grilled pineapple slices cut into star shapes, if desired.
