1. In a small bowl combine the first six ingredients. 2. Whisk well, cover and chill. 3. In a heavy duty freezer bag combine the 1 T. fresh mint, 3 T. lime juice, 3 T. dark rum, 1 t. cumin, and the minced garlic. 4. Seal bag and shake well. 5. Add the pounded chicken breasts. 6. Press out air and seal. 7. Marinate for 1 hour in the fridge. 8. Prepare grill. 9. Remove chicken from bag and discard marinade. 10. Place the onion slices on the grill. 11. Grill for 4 minutes. 12. Place the chicken on grill. 13. Grill for 4 to 5 minutes. 14. Turn chicken and onions. 15. Cook for another 4 to 5 minutes, or until chicken is done-it cooks fast. 16. Remove chicken and onions from grill. 17. Season with salt and pepper. 18. Cut rolls in half and grill for 1-2 minutes-just until toasted and light brown. 19. To assemble-. 20. Spread chilled dressing on bottom halves of toasted rolls. 21. Top each with a chicken breast, then onion, tomato and lettuce. 22. Top with the toasted roll tops. 23. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
