Recipe Database
Chef Fred's Rum Lime Chicken
Chef Fred's Rum Lime Chicken
Serves: 6

1/2 cup spiced rum
1 cup freshly squeezed lime juice (6 small limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 Tbl chili powder
1 Tbl CnFM Love Rub
1 Tbl minced fresh jalapeno pepper (1 pepper seeded)
1 Tbl minced fresh garlic (3 cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
3 whole (6 split) boneless/skinless chicken breasts, skin on

Combine the rum, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl
Add the chicken breasts. Refrigerate overnight.
Heat up a Big Green Egg grill to about 375ยบ use the plate setter and brush the rack with oil to prevent the chicken from sticking
Remove the chicken breasts from the marinade. Dry off the chicken breast as much as possible
Sprinkle well with salt and pepper, and grill them for about 5 minutes, until nicely grill marked.
Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate.
Cover tightly and allow to rest for 5 minutes.
Serve hot or at room temperature.


These fine recipes were found, developed, and changed by Chef Fred Genovese, with Kevin Jenkins at the helm running the microphone, with Linda Genovese keeping us all on time and behaving, Karen (she who must be obeyed) Jenkins commanding the technical aspects of the show and keeping our levels correct and with Mike Stock keeping 2 Big Green Eggs hopping with the grill work. We had guests as usual with Ed Fisher showing up about mid-show allowing us to take a break in the show and talk to him a bit. Ed looked good in this New Year, it is always a terrific day when we see him and he has time to talk to us all. Seeing Ed takes me back to the old store on Clairmont Rd. and his teeny office and no warehouse space to work from, he was our mentor, supporter and sponsor then as he is now. We also had Emily Robinson (KCBS judge and blogger) show up to smile along with us at how well the show was going. We also were visited by Michael Holst and Teresa Lass to shoot some pictures and be our audience. It was a good show with the salmon the big hit for me, with the marinated chicken very good and the pork loin just so tender. The wedding soup was good also with the small meatballs and kale (or was it endive?) torn up and served with the soup. It was a great way to start our New Year with our big Krewe and Ed Fisher in attendance. The staff at Big Green Egg headquarters was busy with a fairly large crowd of folks interested in being Eggheads, Terry and Ron kept the register ringing and the rest of the staff helped out answering questions and giving sound advice.