Rum-Spiced Caribbean Jerk Chicken Thighs
Juicy chicken thighs marinated in a vibrant jerk spice blend and aged rum, grilled to perfection for a smoky Caribbean-inspired flavor. This caribbean-inspired chicken ready in about 30 minutes pairs bone-in, skin-on chicken thighs, dark rum, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 olive oil
- 2 tbsp fresh lime juice
- 1 tbsp brown sugar
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 small (optional) scotch bonnet pepper, seeded and chopped
- 2 tsp ground allspice
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium bowl, whisk together 1/4 cup dark rum, 2 tbsp olive oil, 2 tbsp fresh lime juice, 1 tbsp brown sugar, 4 minced garlic cloves, 1 tbsp grated fresh ginger, and 1 small chopped scotch bonnet pepper (if using).
- Step 2: Add 2 tsp ground allspice, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper to the marinade, stirring to combine.
- Step 3: Place 6 bone-in, skin-on chicken thighs into a large resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 4 hours or overnight for best flavor.
- Step 4: Preheat grill to medium-high heat (about 375°F). Remove chicken from marinade and discard excess marinade.
- Step 5: Grill chicken thighs skin-side down for 6-7 minutes until skin is crisp and charred in spots. Flip and grill for another 6-7 minutes until internal temperature reaches 165°F.
- Step 6: Let rest for 5 minutes before serving to allow juices to redistribute, offering a smoky, spicy jerk chicken experience.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Rum-Spiced Caribbean Jerk Chicken Thighs 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 Rum-Spiced Caribbean Jerk Chicken Thighs?
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 Rum-Spiced Caribbean Jerk Chicken Thighs?
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 Rum-Spiced Caribbean Jerk Chicken Thighs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Rum-Spiced Caribbean Jerk Chicken Thighs?
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.
