Caribbean Dark Rum-Glazed Jerk Chicken
Succulent chicken thighs marinated in a spicy jerk blend and glazed with a rich dark rum sauce for a vibrant Caribbean flair. This caribbean-inspired pork ready in about 50 minutes pairs bone-in, skin-on chicken thighs, dark rum, allspice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 pieces, bone-in, skin-on chicken thighs
- 1/4 cup dark rum
- 1 tbsp allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 tbsp brown sugar
- 2 tbsp fresh thyme leaves
- 1 small, finely chopped scotch bonnet pepper
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a bowl, combine 1/4 cup dark rum, 1 tbsp allspice, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 2 tbsp brown sugar, 2 tbsp fresh thyme leaves, 1 finely chopped scotch bonnet pepper, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 2 tbsp soy sauce, 2 tbsp lime juice, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper to create the jerk marinade.
- Step 2: Place 6 chicken thighs in a large resealable bag, pour the marinade over, seal, and refrigerate for at least 4 hours or overnight to infuse bold flavors.
- Step 3: Preheat the oven to 400°F. Remove chicken from marinade and place on a baking sheet lined with foil; reserve marinade.
- Step 4: Roast chicken thighs for 25 minutes until the skin crisps and juices run clear.
- Step 5: While chicken roasts, pour the reserved marinade into a small saucepan and simmer over medium heat for 5 minutes until thickened and syrupy.
- Step 6: Remove chicken from oven, brush generously with the rum glaze, and broil for 3-4 minutes until the glaze caramelizes and edges become crispy.
- Step 7: Let rest for 5 minutes before serving to allow juices to redistribute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Caribbean Dark Rum-Glazed Jerk Chicken take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Caribbean Dark Rum-Glazed Jerk Chicken?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dark rum from drying out.
Can I substitute ingredients in Caribbean Dark Rum-Glazed Jerk Chicken?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Caribbean Dark Rum-Glazed Jerk Chicken for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Caribbean Dark Rum-Glazed Jerk Chicken?
Caribbean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
