Dark Rum-Glazed 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 developed and reviewed.

Spicy jerk-seasoned chicken thighs glazed with a rich dark rum sauce, delivering a perfect balance of heat and sweetness. This Caribbean-inspired chicken recipe, ready in about 55 minutes, pairs bone-in chicken thighs, dark rum, allspice 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: 15 min Cook: 40 min Serves 4 Caribbean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/4 cup dark rum, 1 tbsp allspice, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 2 tbsp fresh thyme leaves, 1 minced scotch bonnet pepper, 4 minced garlic cloves, 2 tbsp brown sugar, 2 tbsp soy sauce, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Mix well until the sugar dissolves.
  2. Step 2: Add 6 bone-in chicken thighs to the marinade, turning to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight, allowing the flavors to penetrate.
  3. Step 3: Preheat oven to 400°F. Arrange the marinated chicken thighs on a baking sheet lined with foil, reserving marinade.
  4. Step 4: Roast the chicken for 25 minutes, then baste with 2 tbsp of the reserved marinade mixed with 2 tbsp dark rum. Return to oven and roast for an additional 10-15 minutes until the chicken is cooked through and the glaze is sticky and caramelized.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.

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