Dark Rum-Glazed Caribbean Jerk Chicken

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

Spicy jerk chicken marinated and brushed with a rich dark rum glaze that caramelizes to a sticky finish. This Caribbean-inspired chicken recipe, ready in about 30 minutes, pairs chicken thighs, dark rum, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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, skin-on chicken thighs
• 1/4 cup dark rum
• 2 tbsp soy sauce
• 3 tbsp, packed brown sugar
• 2 tbsp fresh lime juice
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 small, deseeded and finely chopped scotch bonnet pepper
• 3, minced garlic cloves
• 1 tbsp, freshly grated ginger
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 1/4 cup dark rum, 2 tbsp soy sauce, 3 tbsp packed brown sugar, 2 tbsp fresh lime juice, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 small deseeded and finely chopped scotch bonnet pepper, 3 minced garlic cloves, 1 tbsp freshly grated ginger, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Stir well to create the marinade.
2. Step 2: Add 6 chicken thighs (bone-in, skin-on) to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for deep flavor.
3. Step 3: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade and reserve marinade for glazing.
4. Step 4: Grill chicken thighs skin side down for 6-7 minutes until crisp and golden, then turn and grill an additional 6-7 minutes until internal temperature reaches 165°F.
5. Step 5: While grilling, pour reserved marinade into a small saucepan and simmer over medium heat for 5 minutes until it thickens slightly.
6. Step 6: During the last 2 minutes of grilling, brush the thickened marinade glaze generously over the chicken to create a sticky, flavorful crust. Remove chicken and let rest for 5 minutes before serving.