Drunken Parrot (It's actually chicken)
In honor of last week's event with the Free Range Parrots at the TropRockin Ozarks Fest, I have come up with a trop rock inspired chicken dish, the Drunken Parrot. Using a guava-based sauce, this is a great way to add a little tropical flavor to your late summer grilling sessions. So, put on a little trop rock music and light the grill.
4 boneless, skinless chicken breasts
4 ounces of Guava Paste (can be found in the Latin Section of most grocery stores)
6 ounces of guava juice
1 ounce fresh lime juice
1 1/2 ounces of spiced rum
1 tablespoon of ancho chile powder
1/4 teaspoon smoked paprika
1 teaspoon of salt
Lime Zest (to taste)
Slice the guava paste into small pieces. Pour the guava juice and lime juice into a sauce pan and bring to a low boil. Add the guava paste and begin stirring. Liquify the guava paste in the juice mixture, add in the rum, salt, chile powder and paprika. Lower the heat and allow to simmer until reduced by about 1/4 - approximately 20 minutes.
Bring your grill to medium-high heat, about 375-400 degrees. Grill on each side for 2-3 minutes. Baste with the Drunken Parrot Sauce and grill for 3-4 more minutes per side - internal temperature must be 165 degrees or higher.
Remove from the grill and allow to rest for 1 to 2 minutes. Dress with lime zest and serve.