Rum recipes for the Grill this Spring

Open that bottle of Rum and Fire up the grill because summer is almost here!


COCONUT-RUM GRILLED SHRIMP by Brandie Valenzuela

INGREDIENTS:
1. 13.5 ounce can coconut milk
2. 1/2 cup light brown sugar (packed)
3. 1/4 cup spiced rum (can use non-spiced rum, if you prefer)
4. 2 tablespoons lime juice
5. 2 pounds large shrimp (peeled and deveined)

INSTRUCTIONS
In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.

While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 – 1/3 cup. Remove immediately from heat.

Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze. Serve and enjoy!

For recipe click here.


SPICED RUM CHICKEN by Derek Wolf

Ingredients
Chicken:
1. 8 Piece Chicken
2. Scallions for garnish
3. Limes + Juice for garnish
Marinade:
1. ¼ cup of Pineapple cubed
2. ¼ cup of White Onion cubed
3. ¼ cup of Spiced Rum
4. ⅛ cup of Teriyaki Sauce
5. 2 tbsp of Scallions chopped
6. 2 tsp of Habanero chopped
7. 4-6 Garlic Cloves
8. 2 Limes juiced
9. 1.5 tbsp of Sea Salt
10. 1 tbsp of Cinnamon
11. 2 tsp of Black Pepper
12. 1 tsp of Allspice
13. 1 tsp of Nutmeg
14. 1 tbsp of Olive Oil

Instructions
Add all your marinade ingredients to a blender and blend until smooth. Place your chicken in a food safe container and add marinade. Mix thoroughly and place in the fridge to marinate overnight.
Using Cowboy Charcoal, fill one chimney full of coals, light and let preheat for 15 minutes. Pour coals into the grill into one pile on one side of the grill for 2 zone cooking.

Add your chicken skin side down onto the grill to sear for 2-3 minutes. Once seared, pull chicken over to the indirect cooking side, top with extra marinade and let cook until 165F internal (about 45 minutes).
Once the chicken is done, pull off and let rest. Top with scallions and lime juice. Enjoy!

For recipe click here.


RUM MARINATED GRILLED PEACHES by Barry C. Parsons

Ingredients
1. 4 firm ripe peaches
2. 4 ounces amber rum
3. 4 tbsp cinnamon sugar
4. 1 tbsp brown sugar

Instructions
Cut peaches in half and remove the pits. Place in a glass baking dish, cut side up.
Dissolve the brown sugar in the rum and pour over the peaches, taking particular care to ensure that the pit holes are filled with the rum.

Cover the baking dish with plastic wrap to seal the dish tightly and place in the fridge for a couple of hours or even overnight.

Remove the peaches from the baking dish, reserving the rum marinade.
Sprinkle the cut sides of the peaches with the cinnamon sugar and grill over medium heat for a couple of minutes per side.
Serve with ice cream or cake and whipped cream, drizzled with the reserved rum marinade.

For recipe click here.


GRILLED PINEAPPLE WITH BROWN SUGAR RUM GLAZE by Jyothi Rajesh

Ingredients
1. 3 thick pineapple slices
2. 1 cup rum
3. 2 tablespoon brown sugar
4. 2 teaspoon cinnamon powder
5. 2 teaspoon vanilla extract

Instructions
Prepping the glaze – whisk rum, brown sugar, cinnamon powder, vanilla extract well. Marinade pineapple – Soak pineapple slices in rum, brown sugar liquid for about 30 minutes or even over night.

Grilling fruit – heat up the grill pan. Wipe the pan with some oil or butter using a paper towel. Place rum soaked pineapple on hot grill, cook pineapple for 3 to 4 minutes on medium heat. If you are looking for beautiful cross grill marks rotate pineapple slices on the same side 45 degree. Cook for 3 minutes.

Flip the pineapple slices and cook for 3 minutes on the other side. You can rotate it 45 degree on the other side as well to get cross marks.

For recipe click here.


RUM GLAZED GRILLED BANANAS by Laura

Ingredients
1. 2 tablespoons brown sugar, well packed
2. 1/2 teaspoon ground cinnamon
3. 1/4 teaspoon ground nutmeg
4. 1 pinch kosher or sea salt
5. 1 tablespoon unsalted butter
6. 2 tablespoons rum
7. 4 bananas

Instructions
Fire up the grill. If using charcoal, the briquets should be red hot. For gas, the temperature should be about 325 degrees F.

Mix the brown sugar, salt, cinnamon and nutmeg. Gently heat the butter and brown sugar mixture just until the butter is melted. Add in the rum and stir until the mixture is well combined.

Cut the ends of the bananas off and slice the bananas (skin still on) in half lengthwise. Place the halves on the grill, cut side down, and grill them covered for approximately 3 minutes. The cut (grilled) side should be well browned.

Gently turn the banana halves over with grilling tongs or a long-handled spatula, and brush each half two or three times, with the rum glaze. Cover and continue grilling for about another 5-6 minutes.

After gently removing the grilled banana halves from the fire, brush them once or twice more with the glaze. Serve immediately.

For recipe click here.