Rum Island Thighs Recipe

Name: Rum Island Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken thighs; 4 tablespoons fresh lime juice, strained; 2 tablespoons fresh lemon juice, strained; 2 tablespoons reduced sodium soy sauce; 1 tablespoon Worcestershire sauce; 1 1/2 tablespoons brown sugar; 1 teaspoon lime zest; 1/2 teaspoon minced garlic, about 1 clove; 1 pinch cayenne pepper; 2 tablespoons rum; 1 1/2 tablespoons peanut oil; 2 tablespoons chopped fresh cilantro; 2 tablespoons butter or 2 tablespoons olive oil spread; 1 lime, cut into wedges, to garnish (optional); fresh cilantro, to garnish (optional)

Servings: persons

6 chicken thighs
4 tablespoons fresh lime juice, strained
2 tablespoons fresh lemon juice, strained
2 tablespoons reduced sodium soy sauce
1 tablespoon Worcestershire sauce
1 1/2 tablespoons brown sugar
1 teaspoon lime zest
1/2 teaspoon minced garlic, about 1 clove
1 pinch cayenne pepper
2 tablespoons rum
1 1/2 tablespoons peanut oil
2 tablespoons chopped fresh cilantro
2 tablespoons butter or 2 tablespoons olive oil spread
1 lime, cut into wedges, to garnish (optional)
fresh cilantro, to garnish (optional)

1
Place chicken thighs in non-metallic dish or resealable plastic bag. Set aside.
2
To make marinade, place juices, soy sauce, Worcestershire, sugar, zest, garlic and cayenne in sauce pan over medium heat. Stir to combine. Heat and stir 4 to 5 minutes or until sugar has dissolved. Remove from heat and whisk in rum and oil. Set aside to cool. When cool, stir in cilantro and pour mixture over thighs. Cover or seal bag and refrigerate 2 to 3 hours, or overnight. Turn chicken occasionally while marinating.
3
Preheat grill and lightly coat grill rack with oil or cooking spray.
4
Remove chicken from marinade and place marinade in sauce pan. Heat marinade to boiling, reduce heat and add butter. Simmer 5 minutes. Divide sauce, reserving half for basting chicken when grilling and half for serving.
5
Place chicken on prepared grill 4 to 6 inches from heat source. Grill over medium heat 8 to 10 minutes, turning and basting often. Continue grilling an additional 8 to 10 minutes without basting, until glazed and chicken reaches 170u00b0 F on meat thermometer. Juices should run clear when chicken is pierced with fork. Discard any remaining basting sauce.
6
To serve, place chicken on platter, garnish with lime wedges and cilantro, if desired, and serve with reserved sauce.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 chicken thighs, 4 tablespoons fresh lime juice, strained, 2 tablespoons fresh lemon juice, strained, 2 tablespoons reduced sodium soy sauce, and more.

Yes, Rum Island Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rum Island Thighs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions