Grilled Island Drunken Chicken Bowls

Total Time: 24 hrs 16 mins Preparation Time: 24 hrs Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts, filets
• 1/4 cup dark rum
• 1/2 cup canned peaches, with juice
• 3 teaspoons olive oil
• 2 teaspoons lime juice
• 1 lime, zest of
• 1 teaspoon wine vinegar
• 1/4 cup thai sweet chili sauce
• 1/4 cup honey
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 scallions, finely chopped
• 2 cups long grain rice, cooked
• 1 cup carrot, matchsticks
• 1/2 cup cucumber, matchsticks
• 1/2 cup asparagus tips, cooked and cooled
• 1/2 cup cherry tomatoes, halved

Recipe

• 1 in blender, pulse peaches and juice until liquid. add honey, rum, olive oil, wine vinegar, sweet thai chili sauce, lime zest and juice, salt, pepper and scallions. blend.
• 2 place chicken breasts in a large re-sealable ziploc bag. pour dressing mixture over chicken. refrigerate 4 hours or overnight for best results.
• 3 heat a grill to medium high heat.
• 4 reserve marinade. grill chicken 7-8 minutes until internal temperature reaches 160°f be sure and insert thermometer in side of chicken breast to the middle to get correct temperature.
• 5 remove from grill. let rest 5 minutes. slice chicken on the bias in thin strips.
• 6 meanwhile add cooked rice to 4 bowls. add matchstick carrrots, cucumbers, sliced tomatoes, and asparagus. add sliced chicken. drizzle marinade over each bowl. serve with lime slices.
• 7 you can also substitute angel hair pasta or cooked ramen noodles (without the seasoning) for rice if desired.