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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
