6 - 8 boneless skinless chicken thighs*
1/2 cup brown sugar
1/4 cup Key Lime or Lime Juice
3 tsp grated ginger (or ginger in a tube found in refrigerated produce department)
2 cloves of garlic crushed
Dash of tabasco (optional)
2 tbsp rum (optional)
*You can also use chicken breasts but I prefer using thighs as they are more succulent and don't dry out so easily.
Pound chicken lightly to flatten. Put chicken and marinade into a ziplock bag and refrigerate for a couple of hours. Barbecue chicken on low to medium heat until cooked and tender. Do not overcook or else the chicken will be tough.
Serve with green salad and garlic roasted potatoes and or vegetables or what you would like to serve with barbecued food. Yummy! Enjoy!