Best 7 Jamaican Rum Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Jamaican rum chicken is a flavorful and aromatic dish that combines the sweet and spicy flavors of the Caribbean. This delectable dish is made with chicken marinated in a mixture of Jamaican rum, spices, and herbs, then cooked until tender and juicy. The resulting chicken is infused with a unique and tantalizing flavor that will tantalize your taste buds. If you're looking for a recipe that will transport you to the vibrant streets of Jamaica, this Jamaican rum chicken is the perfect choice.

Here are our top 7 tried and tested recipes!

JAMAICAN CHICKEN WITH PINEAPPLE AND RUM



Jamaican Chicken with Pineapple and Rum image

The chicken cooks for about 40 minutes and comes out of the oven a deep mahogany brown and smelling insane. The warm pineapple is sweet and spicy, and each of the flavors manages to come through bright and clear. The chicken itself is super moist and succulent.

Provided by Christina's Cucina

Yield 6

Number Of Ingredients 20

2 chicken breasts, bone in, skin on, each one split in half
2 to 4 chicken legs
2 to 4 chicken thighs, bone in, skin on
1 pineapple, peeled and sliced in ½ inch slices
big handful of fresh cilantro leaves for garnish
2 tsp coriander
2 tsp allspice
½ tsp nutmeg
1 tsp salt
1 tsp black pepper
2 cloves garlic
4 inch piece of ginger, peeled and cut in chunks
1 Serrano pepper, cut in chunks, seeds and all
zest and juice of 1 lime
¼ cup packed dark brown sugar
1 tbsp soy sauce
1 tbsp vinegar (any kind)
2 tbsp vegetable oil
½ cup pineapple juice
½ cup rum (white or dark)

Steps:

  • First make the marinade. Place all of the ingredients in a blender and blend until pureed. There should still be a little bit of texture left in the sauce.
  • I cut the chicken breasts in half so that they are closer in size to the legs and thighs. Put all the chicken in a large zip lock baggie and pour in the marinade. Massage the chicken to coat everything, and put in the refrigerator for at least an hour, up to overnight.
  • Preheat the oven to 400°F.
  • Heat a grill pan over high heat and when it is quite hot, remove the chicken pieces from the marinade, shake off the excess liquid, and brown the chicken for a couple of minutes to get a nice caramelization. I did this with the pineapple, too. (You can actually skip this whole step if you are in a hurry)
  • Put the leftover marinade in a saucepan and heat to a boil and cook for a couple of minutes to thicken slightly.
  • Arrange the chicken and the pineapple on a large baking sheet. I like to cut the pineapple rings in half or in quarters first. Brush liberally with the sauce.
  • Bake for about 40 minutes, until the chicken is browned and cooked through. Baste everything with the sauce once or twice during baking to keep it from drying out.
  • Serve the chicken right away, garnished with fresh cilantro leaves and more sauce on the side.

JAMAICAN RUM PUNCH



Jamaican Rum Punch image

Lots of fruit with a great subtle taste. Be careful on hot days! Fresh lime juice is key to getting the unique flavor of this punch. Don't skimp!

Provided by barkleylloyd

Categories     Drinks Recipes     Punch Recipes     Adult Punch Recipes

Time 10m

Yield 8

Number Of Ingredients 10

2 ½ cups pineapple juice
2 ½ cups orange juice
1 cup 151 proof rum (such as Bacardi®)
½ cup dark rum (such as Meyer's®)
¼ cup coconut-flavored rum (such as Malibu®)
¼ cup fresh lime juice
3 tablespoons grenadine syrup
1 orange, sliced
1 lime, sliced
1 lemon, sliced

Steps:

  • Stir pineapple juice, orange juice, 151 proof rum, dark rum, coconut-flavored rum, lime juice, and grenadine syrup together in a punch bowl. Float orange slices, lime slices, and lemon slices in the punch.

Nutrition Facts : Calories 254.2 calories, Carbohydrate 30 g, Cholesterol 4.5 mg, Fat 0.9 g, Fiber 1.7 g, Protein 1.6 g, SaturatedFat 0.4 g, Sodium 10 mg, Sugar 20.1 g

RUM CHICKEN MARINADE



Rum Chicken Marinade image

A wonderful Caribbean-inspired marinade for chicken that's perfect for barbequing.

Provided by Sunkist

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 10

Number Of Ingredients 8

¼ cup lime juice
2 tablespoons dark rum
2 tablespoons olive oil
2 tablespoons soy sauce
2 cloves garlic, minced, or more to taste
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon hot sauce

Steps:

  • Whisk lime juice, dark rum, olive oil, soy sauce, garlic, cinnamon, ginger, and hot sauce together in a bowl.

Nutrition Facts : Calories 35.5 calories, Carbohydrate 1.1 g, Fat 2.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 0.4 g, Sodium 183.8 mg, Sugar 0.2 g

JAMAICAN RUM CHICKEN



Jamaican Rum Chicken image

Make and share this Jamaican Rum Chicken recipe from Food.com.

Provided by nemokitty

Categories     Chicken Breast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup dark rum
2 tablespoons lime juice or 2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
4 garlic cloves, minced
2 jalapeno peppers, seeded and minced
1 tablespoon fresh ginger, minced
1 teaspoon dried thyme leaves
1 teaspoon black pepper
6 boneless skinless chicken breast halves

Steps:

  • Combine all ingredients in small bowl. Place chicken in food storage bag. Pour marinade over chicken. Refrigerate 4 hours or overnight, turning bag once or twice.
  • Spray grill with cooking spray. Grill chicken until no longer pink.

JAMAICAN JERKED CHICKEN



Jamaican Jerked Chicken image

Provided by Food Network

Categories     main-dish

Time P1DT1h

Yield 4 to 6 servings

Number Of Ingredients 48

5 pounds chicken pieces
2 cups distilled white vinegar, plus 1 teaspoon
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves)
2 tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
2 cups Jamaican Barbecue Sauce, to serve, recipe follows
5 pounds chicken pieces
2 cups distilled white vinegar, plus 1 teaspoon
2 cups finely chopped scallions
2 Scotch bonnets, seeded and minced (please wear gloves)
2 tablespoons soy sauce
4 tablespoons fresh lime juice
5 teaspoons ground allspice
2 bay leaves
6 cloves garlic, minced
1 tablespoon salt
2 teaspoons sugar
1 1/2 teaspoons dried thyme, crumbled
1 teaspoon cinnamon
2 cups Jamaican Barbecue Sauce, to serve, recipe follows
1 1/4 cups ketchup
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
3 tablespoons dark rum
2 tablespoons Jerk marinade (reserved from associated recipe)
3 cloves garlic, minced
3 scallions, minced
3 tablespoons minced fresh ginger
1 1/4 cups ketchup
1/3 cup dark brown sugar
1/3 cup distilled white vinegar
1/3 cup soy sauce
2 tablespoons Jamaican hot pepper sauce
3 tablespoons dark rum
2 tablespoons Jerk marinade (reserved from associated recipe)
3 cloves garlic, minced
3 scallions, minced
3 tablespoons minced fresh ginger

Steps:

  • Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
  • In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
  • Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
  • On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
  • Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
  • Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside.
  • In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce.
  • Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days.
  • On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving.
  • Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice.
  • In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.
  • In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving.

JAMAICAN JERK CHICKEN



Jamaican jerk chicken image

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

Steps:

  • Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
  • Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
  • Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

JAMAICAN JERK CHICKEN FOR TWO



Jamaican Jerk Chicken for Two image

Make and share this Jamaican Jerk Chicken for Two recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken Thigh & Leg

Time 7h

Yield 2 serving(s)

Number Of Ingredients 14

2 chicken legs
1/4 cup white wine vinegar
1/4 cup fresh lime juice
1 tablespoon vegetable oil
1 tablespoon molasses
1/4 cup minced onion
1 -3 habanero pepper, minced (or to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/8 teaspoon ground allspice
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
3 cloves garlic, minced
1 1/2 tablespoons dark jamaican rum

Steps:

  • Combine vinegar, lime juice, oil, and molasses in a small bowl; stir onions and habaneros into liquid and add rum.
  • Mix dry spices together in a small bowl;slowly whisk in the liquid mixture, and add the garlic.
  • Pour 1/2 cup of marinade into a separate cup to use as a baste during cooking; reserve.
  • Separate leg quarters, if desired and place in a ziploc bag or shallow dish and pour remaining marinade over, stirring to coat thoroughly; marinate, refrigerated, for 6 hours, or overnight.
  • Prepare grill by setting coals off to one side.
  • Place an aluminum pan (or prepare one out of heavy-duty aluminum foil) next to the coals on the lowest grill rack (not directly over coals); pour one cup of water plus 2-3 tbsp rum in to drip pan.
  • When the coals are hot, grill chicken on prepared rack above the drip pan (not directly over the coals), opposite from the coals and cover grill.
  • As chicken becomes browned, occasionally baste with reserved marinade, and cook chicken until juices run clear and chicken is done, at least 30 min, up to an hour, slow cooking preferred.

Tips:

  • When selecting chicken for this recipe, choose a whole chicken or chicken breasts that are free-range and organic, if possible. This ensures that the chicken is raised in a humane environment and fed a healthy diet, resulting in better-tasting meat.
  • Feel free to adjust the amount of Scotch bonnet pepper used in the marinade based on your personal preference for heat. If you like a milder flavor, use one pepper. For a spicier dish, use two or three peppers.
  • To infuse the chicken with even more flavor, marinate it for at least 30 minutes, or up to overnight. This allows the flavors from the marinade to penetrate the chicken and create a more flavorful dish.
  • When grilling the chicken, cook it over medium heat to prevent burning and ensure that the chicken cooks evenly throughout. Use a meat thermometer to check the internal temperature of the chicken, which should reach 165°F (74°C) for safe consumption.
  • Serve the Jamaican rum chicken with a variety of sides to complete the meal. Some popular options include rice and peas, steamed vegetables, or a fresh salad.

Conclusion:

Jamaican rum chicken is a flavorful and versatile dish that is sure to impress your taste buds. With its aromatic blend of spices and the subtle sweetness of rum, this dish is a perfect choice for a casual weeknight dinner or a special occasion. The chicken can be grilled, baked, or pan-fried, making it a versatile dish that can be adapted to your cooking preferences. So next time you're looking for a delicious and easy-to-make chicken recipe, give Jamaican rum chicken a try.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #healthy     #main-dish     #poultry     #easy     #low-fat     #chicken     #dietary     #low-saturated-fat     #high-protein     #low-carb     #high-in-something     #low-in-something     #meat     #chicken-breasts     #3-steps-or-less

Related Topics