Rum Island Thighs
Transport your taste buds to the tropics with this bold and juicy Rum Island Thighs recipe! These bone-in, skin-on chicken thighs are marinated in a luscious blend of dark rum, pineapple juice, soy sauce, and fresh lime juice, enhanced with aromatic garlic, ginger, and a kick of smoked paprika and cayenne pepper. After soaking up the marinade's rich flavors, the chicken is grilled to perfection, boasting irresistibly crispy skin and tender, flavorful meat. The reserved marinade is boiled and used as a basting sauce for even deeper caramelized notes. Topped with vibrant scallions and cilantro, these tropical-inspired chicken thighs pair exquisitely with coconut rice or grilled pineapple slices. Perfect for a summer BBQ or a casual dinner, Rum Island Thighs deliver a sweet, savory, and slightly spicy island-inspired experience that'll leave everyone craving more!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 0.5 cups Dark rum
- 0.75 cups Pineapple juice
- 0.25 cups Soy sauce
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Smoked paprika
- 0.25 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 stalks Scallions (chopped, for garnish)
- 2 tablespoons Cilantro (chopped, for garnish)
- 2 tablespoons Vegetable oil (for grilling)
Instructions
In a large mixing bowl, whisk together the dark rum, pineapple juice, soy sauce, brown sugar, lime juice, minced garlic, grated ginger, smoked paprika, cayenne pepper, salt, and black pepper to create the marinade.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to infuse the chicken.
Preheat your grill to medium-high heat. Brush the grill grates with vegetable oil to prevent sticking.
Remove the chicken from the marinade, allowing any excess to drip off. Reserve the marinade by pouring it into a small saucepan and bring it to a boil for 5 minutes to use as a basting sauce or drizzle later.
Place the chicken thighs on the grill, skin-side down. Grill for approximately 6-7 minutes per side, flipping occasionally, until the skin is crispy and the internal temperature reaches 165°F (75°C).
Baste the chicken thighs occasionally with the reduced marinade to enhance the flavor and keep them juicy.
Remove the grilled chicken thighs from the heat and let them rest for 5 minutes before serving.
Garnish with chopped scallions and cilantro for a fresh, tropical flair. Serve with your choice of sides such as coconut rice, grilled pineapples, or a crisp green salad.
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 1170 mg | 51% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 13.2 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 470 mg | 10% | |
*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.
