Rum Chicken

1 lb boneless, skinless chicken breast

2/3 cup dark rum

dash of Grand Marnier

1/3 cup orange juice

3 tbsp worcestshire sauce

6-7 cloves minced garlic

1 tbsp orange zest

2 tbsp brown sugar

1 piece grated ginger (1 tsp powder)

salt & pepper to taste

Whisk together everything but the chicken. Submerge chicken breast and marinate in the fridge for 1-4 hours. Grill on medium-high heat to desired temperature and serve garnished with orange slices.