Spiced Rum-Infused Caribbean Jerk Chicken Thighs

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Juicy chicken thighs marinated in a spiced dark rum jerk sauce, grilled to smoky perfection with bold island flavors. This Caribbean-inspired barbecue recipe, ready in about 30 minutes, pairs bone-in chicken thighs, dark spiced rum, soy sauce 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, skin on bone-in chicken thighs
• 1/3 cup dark spiced rum
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 2 tbsp fresh lime juice
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1, seeded and finely chopped scotch bonnet pepper
• 1 tsp ground allspice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 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 1/3 cup dark spiced rum, 2 tbsp soy sauce, 1 tbsp brown sugar, 2 tbsp fresh lime juice, 4 minced garlic cloves, 1 tbsp grated fresh ginger, 1 seeded and finely chopped scotch bonnet pepper, 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Whisk until well blended.
2. Step 2: Add 6 bone-in chicken thighs with skin to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
4. Step 4: Grill chicken thighs for 6-7 minutes per side, flipping once, until skin is crisp and internal temperature reaches 165°F.
5. Step 5: Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.