Sticky Rum Glazed Chicken Thighs (Grill or Stove)

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Sticky Rum Glazed Chicken Thighs (Grill or Stove)

Sticky Rum Glazed Chicken Thighs (Grill or Stove)

Courtesy of Zimmysnook

Servings

4-5

Prep Time

15 minutes

Cook Time

30 minutes

This sticky rum-glazed chicken is cooked entirely in a skillet, making it easy to manage while still delivering big flavor. The chicken thighs are first seared until golden brown, then simmered in a rich, spiced rum glaze that clings to every bite. The marinade is packed with lime, brown sugar, ginger, garlic, and a hint of heat for a bold Caribbean-inspired taste. 



As the glaze thickens and caramelizes, the chicken stays juicy and tender, perfect for serving with rice, slaw, or grilled vegetables. Whether you are cooking outdoors on a grill with a side burner or inside on your stovetop, this recipe brings the taste of summer to your table.

Ingredients

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    • 8 to 10 bone-in, skin-on chicken thighs
    • 1 tablespoon neutral oil (such as avocado or grapeseed)

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    • 1/2 cup dark rum
    • 1/4 cup brown sugar
    • Zest and juice of 2 limes
    • 1/4 cup soy sauce (we prefer low sodium soy sauce)
    • 1 tablespoon fresh ginger, grated
    • 4 garlic cloves, minced
    • 1 teaspoon allspice
    • 1 teaspoon smoked paprika
    • 1/4 teaspoon ground cloves (optional)
    • Pinch of cayenne pepper

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    • NanoBond 12.5” Skillet

    • OvenBond Quarter Sheet Pan

    • OvenBond Large Rectangular Baker

    • Provisions French Whisk

    • Provisions Fish Turner

    Directions

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      1. In a large bowl or resealable bag, whisk together all the marinade ingredients. Add the chicken and turn to coat.

      2. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

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      1. Heat your oven proof skillet over medium-high heat. Add the neutral oil.

      2. Remove the chicken from the marinade (reserving the marinade) and pat the skin dry to help it crisp.
      3. Sear the chicken, skin-side down, for 5 to 6 minutes until golden and crisp. Flip and cook the second side for 3 to 4 minutes. Work in batches, do not overcrowd the pan.
      4. Transfer the chicken to a plate and carefully pour off the excess fat into a heatproof container.

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      1. Carefully scrape or wipe away any burnt bits in the pan.

      2. Add a splash of rum to deglaze the skillet, scraping up the flavorful browned bits from the bottom.
      3. Let the rum bubble and reduce slightly, about 30 seconds to 1 minute.

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      1. Lower the heat to medium.

      2. Strain the reserve marinade if you would prefer a smoother glaze, optional.
      3. Pour the reserved marinade into the skillet with the deglazing liquid and simmer for 2 to 3 minutes, stirring often, until slightly thickened.

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      1. Nestle the seared chicken thighs into the sauce, placing them skin-side down to coat. Flip them skin-side up and spoon more glaze over the top before transferring the skillet to the grill.

      2. Preheat your grill to 350°F, set for indirect heat (no flame directly under the skillet).
      3. Place the skillet on the indirect side of the grill and close the lid.
      4. Cook for 15 to 18 minutes, rotating the skillet or turning the chicken occasionally for even cooking, until the internal temperature reaches 175 to 185°F.

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      1. Move the skillet briefly over direct heat for the final 3 to 5 minutes.

      2. Baste the chicken with the glaze as it bubbles and caramelizes, watching closely to prevent burning.
      3. Once the chicken is lacquered, sticky, and glossy, remove from the grill.

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      1. Garnish with fresh lime wedges and chopped cilantro

      2. Serve with Caribbean-Style white Rice with Beans and Peppers and a cooling cucumber slaw to balance the rich glaze.
      3. Spoon any extra glaze over rice, grilled veggies, or roasted sweet potatoes