Rum Jerk Chicken

This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

Made with juicy chicken thighs, rum jerk chicken livens up any cookout.

This recipe has been retested and updated since originally posting February 2016.

One of my favorite experiences the first time I went to Jamaica was a hands-on cooking demonstration, where afterwards we tore into juicy, spicy bites of jerk chicken.

I knew immediately that I would have to make a version of that dish at home. 

Jerk chicken is known not just for its fiery heat, but also for the flavorful blend of ingredients that make it so much more than just spicy. 

My version also includes rum, highlighting one of the most popular exports of the area. It adds a light sweetness to the marinade, tempering the spice just slightly, while also punching up the overall flavor.

All you need to do is mix up the simple marinade, let the chicken soak, and fire up the grill! 

Ingredients for jerk chicken

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

Dark rum – Dark rum is aged before bottling, giving it a richer flavor that is less sweet than light rum. Don’t swap in spiced rum here!

Lime juice – From fresh limes, or use bottled juice.

Onion – White or yellow

Garlic – I use 2 cloves, which is about 2 teaspoons if you’re using pre-chopped garlic.

Ginger – You’ll need a piece of fresh ginger approximately 1 inch long. A spoon can remove the skin easily without losing too much of the ginger. 

Allspice – While allspice is a single spice, its flavor has hints of nutmeg, clove, ginger, pepper and cinnamon, which is how it got the name allspice! 

Thyme – Dried thyme adds peppery, sweet, and citrus notes.

Habanero peppers – While many jerk chicken recipes call for Scotch bonnet peppers, they can be harder to find in some areas. For my recipe I use habanero peppers, which are commonly available across the United States.

Chicken thighs – Look for skin-on, bone-in chicken thighs for this recipe. Chicken thighs are great for spicy marinades because the extra fat helps temper the heat and create a beautifully rich flavor.

How to make this recipe

This chicken requires marinating, so make sure to plan in advance. I recommend marinating for 8 hours, but 4 hours will do in a pinch. Or, mix it up the night before you plan to cook.

To make the marinade, combine the rum, lime juice, onion, habanero peppers, garlic, ginger, allspice, thyme, salt, and pepper in a food processor or blender. Pulse until completely smooth.

Arrange the chicken thighs in a shallow dish. Pour the marinade over the top and turn chicken a few times to coat. Cover and refrigerate for 8 hours or overnight.

When ready to cook, preheat the grill to medium flame. Lightly coat grates with oil using tongs and a paper towel, to prevent sticking.

Cook chicken skin-side down for 10 minutes. Turn and continue cooking for 8-10 minutes, until an instant read thermometer reaches 165°-170°F.

Tent with foil and let cool slightly to let juices settle before serving.

Recipe tips

To make the dish hotter, leave some or all of the seeds in the habanero peppers.

For less heat, reduce the peppers to 1 and remove all of the seeds before blending.

If the spice level is too much for younger eaters, remove the skins from the chicken thighs when serving.

The used marinade can be boiled and used for basting. Do not use uncooked, used marinade, as it can have bacteria from the raw chicken.

Serving suggestions

I like to serve this chicken alongside some seasoned black beans and fruit salsa, and a big glass of cooling cucumber agua fresca.

Other great options are Instant Pot collard greens or Jessica’s authentic Jamaican rice and peas.

This rum jerk chicken is a quick, easy, and flavorful dish for summer grilling!

Rum Jerk Chicken

Rum jerk chicken using flavorful chicken thighs are a hit for your next cookout.

Author : Megan Myers

4.70 from 13 votes

Print Pin Recipe Review

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Marinade time 8 hours hrs

Total Time 8 hours hrs 30 minutes mins

Servings 4 servings

Calories 726 kcal

Ingredients

  

1/2x1x2x3x

• 1/2 cup dark rum
• 1/4 cup lime juice
• 1/2 cup diced onion
• 2 habanero peppers, stems and seeds removed (see notes)
• 1 inch piece fresh ginger, peeled and chopped
• 2 cloves garlic, chopped
• 1 tablespoon allspice
• 2 teaspoons dried thyme
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper
• 8 bone-in chicken thighs

Instructions

• Combine rum, lime juice, onion, peppers, ginger, garlic, allspice, thyme, salt, and black pepper in a blender and pulse until smooth.
• Lay chicken thighs in a large casserole pan and pour marinade over the top. Turn chicken to evenly coat. Cover with plastic wrap and let rest in the refrigerator for 8 hours or overnight.
• Prepare the grill. Lightly grease the grates using tongs and a paper towel. Turn the flames on to medium.
• Grill chicken thighs over medium heat, skin-side down for about 10 minutes, then flip and continue grilling for another 8-10 minutes. Smaller or boneless thighs will take less time to cook.

Notes

• For less heat, use 1 pepper. For more heat, keep some or all of the seeds.
• If you like, reserve the marinade after removing the chicken, bring to a boil in a saucepan, and use to baste chicken.

Recommended Products

• Char-Broil Stainless Steel 4-Burner Cart Style Gas Grill
• Pyrex Easy Grab Glass Oblong Baking Dish with Lid (2-quart)
• Blendtec Classic 575 Blender – WildSide+ Jar (90 oz) and Spoonula Spatula BUNDLE 

Nutrition

Serving: 2 thighsCalories: 726 kcalCarbohydrates: 7 gProtein: 48 gFat: 48 gSaturated Fat: 13 gCholesterol: 283 mgSodium: 808 mgPotassium: 692 mgFiber: 1 gSugar: 1 gIron: 3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!