vegetable oil (enough to coat Dutch oven or deep skillet by one inch for frying)
1lime, cut into wedges, for serving
1tablespoonfresh parsley, chopped for garnish
4garlic cloves, minced
1onion, roughly chopped
1⁄2cuplime juice, from about 4 limes
1⁄4cuplime zest, from the 4 limes
1⁄4cuplight rum
1cupall-purpose flour
1teaspoonsalt
1teaspoonfresh ground black pepper
1teaspooncumin
1tablespoondried oregano
1teaspoonsweet paprika
DIRECTIONS
Cut up the chicken thighs into bite size pieces. Place in a bowl, plastic container with a lid or a large zip bag.
To make the marinade, add the garlic, onion, lime juice and zest, and rum together in a blender or food processor and pulse until mixture is smooth. Pour the marinade over the chicken and toss the chicken pieces, making sure they’re all covered in the marinade. Cover and/or seal tight and refrigerate for at least 2 hours to 8 hours.
In a shallow plate whisk together the flour and seasonings.
Heat the vegetable oil in a Dutch oven or a deep frying pan.
While the oil is heating up, dredge the chicken pieces through the flour mixture.
Fry a few pieces of chicken at a time, so that they don’t stick together. They should take about 5 minutes before they’re cooked through. You might want to cut into a piece to make sure it’s no longer pink inside. Continue frying in batches until done.
Garnish with fresh parsley and serve with lime wedges.
