There’s nothing taboo about cooking with alcohol, nor will it make one compromise their religious beliefs doing so. The alcohol burns off in the cooking process, so all you’re left with is the flavor, not the fumes. Adding rum to a marinade not only helps to tenderize the meat, it adds a unique layer of flavor to your food you just can’t recreate with other ingredients.
This recipe uses 1/4 cup of rum in the marinade and another 1/4 cup in the sauce and is the perfect companion to the tropical flavors of pineapple, ginger and lime. Crispy chicken, tangy sauce, and sweet jasmine rice, what more could you ask for?
So don’t be shy, break out the rum!