Captain Morgan Barbecue Sauce Food

CAPTAIN MORGAN BBQ SAUCE RECIPE - (4.3/5)

Captain Morgan BBQ Sauce Recipe - (4.3/5) image

Provided by carvalhohm

Number Of Ingredients 11

Ingredients

1 (20-ounce) bottle BBQ sauce
1/2 cup honey
1 cup brown sugar
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon black pepper
1 teaspoon chili or cayenne pepper
1 cup Captain Morgan Spiced Rum

Steps:

In a 3-5 quart sauce pan. Pour in bottle of sauce & honey, and mix with whisk. In a small bowl combine all dry ingredients, then incorporate into sauce pan with care. Add the Captain Morgan last and simmer for 15 minutes with the lid slightly off to allow steam to escape. This allows the alcohol to cook out of the sauce and you are left with a sweet sauce with a zing. You can adjust the ingredients to your taste. For example, more brown sugar for a thicker, sweeter sauce or more peppers for a hotter sauce. Use it on the grill with caution as the sugar will burn quickly. If you use on the grill add to meats that are in their last 10 minutes of cooking.

CAPTAIN MORGAN'S TREASURE

Captain Morgan's Treasure image

The sauce is wonderful, the flavour of the fruit and the spice of the Jamiacan pepper are perfect for chicken.

Provided by CanadianChef

Categories Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 garlic cloves, chopped
2 inches piece fresh ginger, peeled and chopped
1 medium shallot, chopped
1/4 cup oil
1/4 cup butter
6 boneless skinless chicken breasts
salt and pepper
1 mango, peeled and chopped
1 papaya, peeled and chopped
1 jamaican hot pepper, chopped (remove seeds unless you like it really spicy)
1/2 cup Captain Morgan's spiced rum
2 cups chicken broth
1/2-3/4 cup heavy cream

Steps:

Heat butter and oil in dutch oven, add garlic, ginger and shallot, saute until shallot is soft, 2-3 minutes.
Season chicken with salt and pepper, add to pan and brown, turning frequently.
Add rum, chicken broth, mango, papaya and pepper, bring to boil, cover and reduce heat, simmer for 20 minutes.
Remove cover and simmer until sauce is reduced ( I let it go to half) and add cream, heat through but don't boil.
Serve over steamed rice.

Nutrition Facts : Calories 459.3, Fat 28.2, SaturatedFat 11.6, Cholesterol 123, Sodium 472.7, Carbohydrate 24.7, Fiber 3.2, Sugar 18.5, Protein 28.5

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