Best 3 Rum Island Thighs Recipes

"Rum Island Thighs" is a delightful dish that combines the sweet and savory flavors of rum, spices, and chicken. It takes its name from the island of Barbados, where it is said to have originated. The dish is made with chicken thighs that are marinated in a mixture of rum, pineapple juice, soy sauce, brown sugar, and various spices. The thighs are then grilled or roasted until cooked through and glazed with a sticky, flavorful sauce. Serve this dish with your favorite sides, such as rice, beans, or roasted vegetables, for a complete and satisfying meal.

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RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE

Rum and Chile Roasted Chicken Thighs With Pineapple image

This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's not quite recognizable as a jerk, but it is no less pleasing.

Provided by Melissa Clark

Categories dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
6 scallions, trimmed and chopped
4 garlic cloves, roughly chopped
2 tablespoons safflower or canola oil
2 tablespoons rum, preferably dark or amber
1 tablespoon thyme leaves
1 tablespoon brown sugar
1 Scotch bonnet or habanero chile pepper, seeded and chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
6 chicken thighs, rinsed and patted very dry
3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped
Lemon wedges, for serving

Steps:

In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
Serve chicken and pineapple coated with pan drippings, with lemon wedges.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 12 grams, TransFat 0 grams

HOT BUTTERED RUM CHICKEN

Hot Buttered Rum Chicken image

Provided by Jernard Wells

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 skin-on, bone-in chicken thighs
1 1/4 cups rum
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
2 tablespoons seafood seasoning, such as Old Bay
1 tablespoon cayenne pepper
Kosher salt
1 1/2 cups brown sugar
1/2 cup chipotles in adobo sauce
1 stick (8 tablespoons) unsalted butter
Oil, for oiling grill grates

Steps:

Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.

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

Ingredients

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.

Tips:

To achieve the best flavor, use bone-in, skin-on chicken thighs. The bones and skin add richness and depth to the dish.
If you don't have a Dutch oven, you can use a large skillet or braising pan. Just make sure it has a lid so that you can braise the chicken thighs.
Feel free to adjust the amount of rum in the recipe to suit your taste. If you like a stronger rum flavor, add more rum. If you prefer a milder flavor, use less rum.
Serve the rum island thighs with your favorite sides, such as rice, potatoes, or vegetables.

Conclusion:

Rum island thighs are a delicious and easy-to-make dish that is perfect for a weeknight dinner or a special occasion. The chicken thighs are braised in a flavorful sauce made with rum, orange juice, and spices. The result is a tender, juicy, and flavorful dish that will surely impress your family and friends.

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