Sticky Rum Glazed Chicken Thighs (Grill or Stove)
This sticky rum-glazed chicken is cooked entirely in a skillet, making it easy to manage while still delivering big flavour. The chicken thighs are first seared until golden brown, then simmered in a rich, spiced rum glaze that clings to every bite. The marinade is packed with lime, brown sugar, ginger, garlic, and a hint of heat for a bold Caribbean-inspired taste. As the glaze thickens and caramelizes, the chicken stays juicy and tender, perfect for serving with rice, slaw, or grilled vegetables. Whether you are cooking outdoors on a grill with a side burner or inside on your stovetop, this recipe brings the taste of summer to your table.
Ingredients
Chicken
- 8 to 10 bone-in skin-on chicken thighs
- 1 tablespoon neutral oil such as avocado or grapeseed
Marinade
- ½ cup dark rum
- ¼ cup brown sugar
- Zest and juice of 2 limes
- ¼ cup soy sauce we prefer low sodium soy sauce
- 1 tablespoon fresh ginger grated
- 4 garlic cloves minced
- 1 teaspoon allspice
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cloves optional
- Pinch of cayenne pepper
- Lime slices or wedges for serving
Instructions
Marinate the Chicken
- In a large bowl or resealable bag, whisk together all the marinade ingredients. Add the chicken and turn to coat.
- Cover and refrigerate for at least 1 hour, or overnight for deeper flavour.
Sear the Chicken (Side Burner or Stovetop)
- Heat your oven proof skillet over medium-high heat. Add the neutral oil.
- Remove the chicken from the marinade (reserving the marinade) and pat the skin dry to help it crisp.
- Sear the chicken, skin-side down, for 5 to 6 minutes until golden and crisp. Flip and cook the second side for 3 to 4 minutes. Work in batches, do not overcrowd the pan.
- Transfer the chicken to a plate and carefully pour off the excess fat into a heatproof container.
Deglaze the Pan
- Carefully scrape or wipe away any burnt bits in the pan.
- Note: When deglazing with rum, turn off the burner or remove the pan from the heat source before pouring to avoid a flare-up. Always pour from a measuring cup rather than the bottle!
- Add a splash of rum to deglaze the skillet, scraping up the flavorful browned bits from the bottom.
- Let the rum bubble and reduce slightly, about 30 seconds to 1 minute.
Reduce the Reserved Marinade
- Lower the heat to medium.
- Strain the reserve marinade if you'd prefer a smooth glaze, optional.
- Pour the reserved marinade into the skillet with the deglazing liquid and simmer for 2 to 3 minutes, stirring often, until slightly thickened.
Return Chicken & Finish on the Grill (Indirect Heat)
- Nestle the seared chicken thighs into the sauce, skin-side up, and spoon some glaze over the top.
- Preheat your grill to 350°F, set for indirect heat (no flame directly under the skillet).
- Place the skillet on the indirect side of the grill and close the lid.
- Cook for 15 to 18 minutes, rotating the skillet or turning the chicken occasionally for even cooking, until the internal temperature reaches 175 to 185°F.
Glaze and Caramelize
- Move the skillet briefly over direct heat for the final 3 to 5 minutes.
- Baste the chicken with the glaze as it bubbles and caramelizes, watching closely to prevent burning.
- Once the chicken is lacquered, sticky, and glossy, remove from the grill.
Serving Suggestions
- Garnish with fresh lime slices or wedges and chopped cilantro
- Serve with Rice with Red Kidney Beans and Peppers and a cooling cucumber salad to balance the rich glaze.
- Spoon any extra glaze over rice, grilled veggies, or roasted sweet potatoes
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