Spiced Rum-Infused Caribbean Jerk Chicken Thighs
Juicy chicken thighs marinated in a spiced dark rum jerk sauce, grilled to smoky perfection with bold island flavors. This caribbean-inspired bbq & smoked ready in about 30 minutes pairs skin on 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
Instructions
- 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.
- 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.
- Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
- Step 4: Grill chicken thighs for 6-7 minutes per side, flipping once, until skin is crisp and internal temperature reaches 165°F.
- Step 5: Remove chicken from grill and let rest for 5 minutes before serving to allow juices to redistribute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Rum-Infused 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 Spiced Rum-Infused 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 spiced rum from drying out.
Can I substitute ingredients in Spiced Rum-Infused 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 Spiced Rum-Infused 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 Spiced Rum-Infused Caribbean Jerk Chicken Thighs?
Caribbean bbq & smoked 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.
