Dark Rum-Glazed Caribbean Jerk Chicken Thighs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken thighs marinated in a spicy Caribbean jerk blend and glazed with a rich dark rum sauce for a flavorful island-inspired dinner. This Caribbean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in 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.

Prep: 20 min Cook: 35 min Serves 4 Caribbean cuisine 350 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: In a large bowl, combine 1/2 cup dark rum, 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tsp allspice, 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 4 minced garlic cloves, 2 tbsp fresh thyme leaves, 1 seeded and chopped scotch bonnet pepper, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Whisk to combine the marinade.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 4 hours or overnight for deep flavor.
  3. Step 3: Preheat oven to 400°F. Remove chicken from marinade, reserving the marinade. Place thighs on a lined baking sheet and roast for 25 minutes until skin is crispy and juices run clear.
  4. Step 4: Meanwhile, pour reserved marinade into a small saucepan and simmer over medium heat for 8-10 minutes until it thickens into a glaze.
  5. Step 5: Brush the dark rum glaze generously over the roasted chicken thighs and broil for 2-3 minutes until caramelized and sticky. Serve hot.

Related recipes