Mojito Chicken?

Typically I keep my chicken recipes basic, but since I've been doing the recipe for the weekend, I decided to step it up a little bit. Thanks to the lovely folks over at Epicurious, I've been able to explore different delights with just a click of a finger. Don't get me wrong, I get creative on my own but having them one click away just makes things all the easier. Now, where was I? Chicken, yes. You might be wondering why I put a question mark in the title well let me just tell you, I was a little skeptical. I'm not a fan of the mojito drink. Mainly because I haven't met too many bartenders who've mastered the art of making the drink not look like a glass of salad. With chicken it seems like it was be interesting for the palate so I'm willing to be the taste tester. You see what I do for you?

Mojito-Marinated Chicken Breasts

Ingredients
* 3/4 cup fresh lime juice
* 1/2 cup plus 2 tablespoons light rum
* 1/2 cup finely chopped fresh mint
* 6 tablespoons mint syrup
* 1 tablespoon vegetable oil
* 1 tablespoon coarse kosher salt
* 6 chicken breast halves with skin and bones (about 5 pounds)
* 3 large limes, quartered lengthwise
* Fresh mint sprigs

Directions
1. Whisk lime juice, 1/2 cup rum, and next 4 ingredients in bowl.
2. Place chicken in resealable plastic bag. Pour marinade over; seal bag. Turn bag to distribute marinade. Chill 4 hours, turning bag twice.
3. Place lime quarters in shallow bowl. Pour remaining 2 tablespoons rum over, tossing to coat. Let stand at room temperature.
4. Prepare barbecue (medium heat). (This is where my stove top grill be useful) Grill chicken until cooked through, about 15 minutes per side. Transfer to platter.
5. Grill limes until soft and slightly charred, about 5 minutes. Garnish platter with mint sprigs. Squeeze grilled limes over chicken and serve.

I will serve this with a mixed green salad to keep it on the light side.