Ginger Rum Chicken
Tender, juicy, and bursting with bold flavors, Ginger Rum Chicken is a show-stopping recipe that combines the warmth of grated fresh ginger, the rich, caramelized depth of dark rum, and the umami-packed punch of soy sauce. Perfectly marinated chicken thighs soak up a savory-sweet blend of honey, lime juice, and sesame oil, resulting in irresistibly flavorful bites. After a quick sear for crispy skin and a luxurious finish in the oven, the reserved marinade transforms into a delectable glaze that coats each piece with sticky perfection. Garnished with fresh scallions and optional sesame seeds, this dish pairs beautifully with steamed rice or roasted vegetables for an easy yet impressive weeknight dinner or special occasion meal. Let the magic of this ginger rum chicken recipe transport your taste buds with every succulent bite.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.25 cups Dark rum
- 2 tablespoons Fresh ginger (grated)
- 4 cloves Garlic (minced)
- 0.25 cups Soy sauce
- 2 tablespoons Honey
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoons Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil (for searing)
- 2 pieces Scallions (sliced, for garnish)
- 1 teaspoons Sesame seeds (optional, for garnish)
Instructions
In a large mixing bowl, combine the dark rum, grated ginger, minced garlic, soy sauce, honey, lime juice, sesame oil, salt, and black pepper to create the marinade.
Place the chicken thighs into the bowl and coat them evenly with the marinade. Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to fully develop.
Preheat your oven to 375°F (190°C).
Heat olive oil in a large, oven-safe skillet over medium-high heat.
Remove the chicken thighs from the marinade and reserve the remaining liquid. Pat the chicken dry with paper towels to aid in browning.
Sear the chicken thighs skin-side down in the hot skillet until golden brown, about 3-4 minutes. Flip them over and sear the other side for an additional 2 minutes.
Pour the reserved marinade over the chicken, then transfer the skillet to the preheated oven.
Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Baste the chicken with the marinade in the skillet halfway through cooking for extra flavor and moisture.
Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute.
Garnish the chicken with sliced scallions and sesame seeds, if using, before serving. Pair with steamed rice or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 12.4 g | 4% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 9.0 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
