Dark Rum-Braised Caribbean Jerk Chicken
Tender chicken thighs infused with the deep, molasses-rich flavor of aged dark rum and traditional Caribbean jerk spices, slow-braised to juicy perfection. This caribbean-inspired chicken ready in about 70 minutes pairs bone-in chicken thighs, dark aged rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 chicken thighs
- 1/2 cup dark aged rum
- 2 tbsp olive oil
- 2 tbsp jerk seasoning
- 4 cloves garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 3 stalks scallions, chopped
- 2 tbsp fresh lime juice
- 1 cup chicken broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Rub 6 bone-in chicken thighs evenly with 2 tbsp jerk seasoning, 1 tsp salt, and 1/2 tsp black pepper. Let marinate at room temperature for 20 minutes.
- Step 2: Heat 2 tbsp olive oil in a large heavy skillet over medium-high heat. Add chicken thighs skin-side down and sear for 4-5 minutes until golden and crisp, then flip and cook another 3 minutes.
- Step 3: Remove chicken and set aside. In the same skillet, add 4 minced garlic cloves, 3 chopped scallions, and 1 tbsp fresh thyme leaves, sautéing for 1-2 minutes until fragrant.
- Step 4: Deglaze the pan by pouring in 1/2 cup dark aged rum, scraping up browned bits, then add 1 cup chicken broth and 2 tbsp fresh lime juice.
- Step 5: Return the chicken thighs to the skillet, skin-side up, cover, reduce heat to low, and simmer gently for 30 minutes until chicken is tender and the sauce has thickened slightly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dark Rum-Braised Caribbean Jerk Chicken take to make?
Total time is about 70 minutes (30 min prep + 40 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 Dark Rum-Braised Caribbean 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 bone-in chicken thighs from drying out.
Can I substitute ingredients in Dark Rum-Braised Caribbean 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 Dark Rum-Braised Caribbean Jerk Chicken for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Dark Rum-Braised Caribbean Jerk Chicken?
Caribbean chicken 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.
