Montego Bay Chicken

Submitted By: Mrs. Etta Lay


  • 1/4 cup low-sodium soy sauce
  • 1/4 cup orange juice
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon rum extract
  • 1/4 teaspoon ground ginger
  • 4 (4-ounce) boneless, skinless chicken breast halves


In a large resealable plastic bag, combine first seven ingredients; add chicken. Seal bag and turn to coat; refrigerate three hours or overnight.
Drain and discard marinade. Coat grill rack with non-stick cooking spray before starting the grill. Grill chicken, uncovered, over indirect medium heat for six to eight minutes on each side or until juices run clear.