Dark Rum-Glazed Caribbean Jerk Chicken
Spicy jerk chicken marinated and brushed with a rich dark rum glaze that caramelizes to a sticky finish. This caribbean-inspired chicken ready in about 30 minutes pairs bone-in, skin-on 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
Instructions
- 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.
- 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.
- Step 3: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade and reserve marinade for glazing.
- 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.
- Step 5: While grilling, pour reserved marinade into a small saucepan and simmer over medium heat for 5 minutes until it thickens slightly.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Dark Rum-Glazed Caribbean Jerk Chicken take to make?
Total time is about 30 minutes (15 min prep + 15 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-Glazed 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 dark rum from drying out.
Can I substitute ingredients in Dark Rum-Glazed 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-Glazed 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-Glazed 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.
