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Preheat a grill pan over medium-high heat. Spray the pan lightly with canola spray. Lay the chicken and jalapenos on the grill pan (be sure to reserve the marinade) and grill until the chicken is no longer pink in the middle, about 7 minutes per side. Remove to a serving dish. Grill the green bell peppers and red bell peppers until soft, then transfer to the serving dish.
Meanwhile, pour the marinade into a small saucepan and bring to a vigorous boil over medium-high heat. Boil for 2 minutes, then remove the saucepan from the heat and add the rum. Return the saucepan to the heat and tilt the pan to ignite the rum. Reduce the heat to medium-low and let the alcohol in the rum burn off. Cook the sauce for an additional 2 to 3 minutes. Finish by stirring in the remaining 1 tablespoon mustard.
Serve the chicken, jalapenos and bell peppers with a bowl of the sauce on the side for dipping. Garnish with lime wedges and a squeeze of lime juice.
The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.
Nutrition Information Per Serving: Calories: 89, Total Fat: 1 gram