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marinated chicken thighs with a honey-rum glaze

(6 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

For this recipe, chicken thighs are marinated in citrus juices, warm spices that impart an earthy, warm tone and a bit of rum for a smooth caramel-like finish. And then the chicken is grilled to perfection and topped with a warm honey-rum glaze for an added depth of exotic island flavor. I wasn't able to grill the chicken due to weather issues (and I used chicken thighs with skin on). Instead, I put the thighs under the oven broiler, and it worked out really well. It took about 8 minutes broiling per side, and the skin was deeply browned and crispy, and the meat was moist and steaming hot.

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(6 ratings)
yield 4 serving(s)
prep time 4 Hr 15 Min
cook time 20 Min
method Grill

Ingredients For marinated chicken thighs with a honey-rum glaze

  • 2 pounds
    chicken thighs
  • MARINADE
  • 3 Tbsp
    brown sugar
  • 2 Tbsp
    vegetable oil
  • 2 Tbsp
    aged dark rum
  • 1 Tbsp
    orange juice
  • 1 Tbsp
    lime juice
  • 2 clove
    garlic, minced
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    ground allspice
  • 1/4 tsp
    paprika
  • 1
    bay leaves
  • HONEY-RUM GLAZE
  • 1/2 cup
    honey
  • 1 tsp
    lime zest
  • 1 tsp
    orange zest
  • 2 Tbsp
    orange juice
  • 2 Tbsp
    aged dark rum
  • 1/8 tsp
    ground allspice
  • 1/8 tsp
    ground ginger
  • 1/8 tsp
    paprika

How To Make marinated chicken thighs with a honey-rum glaze

  • 1
    Place all of the marinade ingredients into a gallon-size plastic ziplock bag, and shake well to combine. Add chicken thighs, shake well to coat all thighs with marinade. Place in refrigerator to marinate 6 to 8 hours, turning occasionally if possible.
  • 2
    Prepare outdoor grill for medium-high heat; brush vegetable oil on grate.
  • 3
    Remove thighs from bag, and discard the marinade.
  • 4
    Grill the thighs over medium-high heat with smooth-side down for about 3 to 5 minutes or until grill marks show. Turn, and grill another 3 minutes more. Keep cooking, turning every 2 minutes, until done and juices run clear, about 11 to 14 minutes total (depending on heat level and thickness of thighs).
  • 5
    For the Honey-Rum Glaze, place honey, lime zest, orange zest, orange juice, allspice, ginger and paprika in a microwave-safe bowl. Cover with plastic wrap, and heat in microwave for 30-45 seconds or until very warm to the touch. Remove bowl from microwave and stir in the rum. Spoon the Honey-Rum Glaze over the chicken thighs, and serve immediately.
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