Mojito BBQ Chicken Sandwich

BoneFire Burgers
August 11, 2016
Grilled Stuffed Portobello
August 11, 2016

For the Marinade:

30 ml White Rum
100 ml Martini Bianco
250 ml fresh citrus juice (lime and tangerine is best)
50 gms. Brown sugar
30 ml Extra Virgin olive oil
1 Tbsp. fresh garlic (finely chopped)
1 Tbsp. fresh ground cumin
1 Tsp. Sea salt
1 Tsp. freshly ground pepper
½ cup finely chopped fresh mint leaves
¼ cup finely chopped fresh basil leaves
4 boneless chicken ½-breasts, washed and dried


Combine all ingredients and the chicken; refrigerate & marinate (2-24 hours) in a closed container. Wrap each piece of chicken in aluminum foil with 1-2 spoonfuls of marinade and place on a hot grill, cook 12-15 minutes. Boil the remaining marinade in a saucepan until reduced to a thin syrup. Remove the chicken and unwrap from the foil, replace them directly onto the grill and baste with the cooked marinade sauce. Cook for an additional 8-12 minutes, until fully done. Serve warm with ciabbata rolls and your choice of fresh toppings.