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Spiced Rum-Sugar Chicken With Mango Mojito Salsa

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“Sweet, spicy chicken with a cooling salsa It might seem like there are a lot of ingredients here, but it really is very simple - plus a lot of it can be prepared ahead. I would suggest another Mojito on the side, but it seems I might have got carried away with the Rum already - Hehehe! Cooking time includes marinading”
6hrs 45mins

Ingredients Nutrition


  1. Place all Marinade ingredients in a pan and bring to a gentle simmer.
  2. Simmer 10 minutes, stirring frequently to prevent the sugar from catching then leave to cool completely.
  3. Cut three or four deep slashes through the skin side of each chicken breast. Pour over marinade, making sure that all the chicken is well coated and that the marinade has penetrated the slashes. Leave for at least 3 hours, or ideally overnight for the flavours to develop.
  4. When nearly read to cook the chicken, peel the Mango and cut the flesh into ½ inch dice. Add the scallions / spring onion.
  5. Grate the lime zest and add to the Mango, along with the chili pepper.
  6. Squeeze lime juice and stir into the salsa with the white rum and mint. Refrigerate for one to two hours for the flavours to develop.
  7. Preheat grill.
  8. Remove chicken from the marinade, scraping any extra marinade off.
  9. Place remaining marinade in a pan and heat gently.
  10. Grill chicken breasts for 5-7 minutes each side, until cooked through.
  11. Serve chicken with reserved spiced rum sauce and the Mango Mojito Salsa.

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