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Caribbean Chicken with a Spicy Honey Rum Glaze

This island inspired Caribbean Chicken with a Spicy Honey Rum Glaze is a family grilling favorite. It’s super simple to make using seasoned chicken breasts that are marinated then grilled until tender and charred and finished with a honey rum glaze. It’s sheer perfection served over rice to guaranteed you won’t waste a drop of the glorious honey rum sauce. It culminates in one more tasty way to shake-up your poultry menu.
 Caribbean Chicken With A Spicy Honey Rum Glaze

Easy Caribbean Chicken with Spicy Honey Rum Glaze Recipe

My family loves the sweet and spicy flavors of this Caribbean chicken and it’s spicy honey rum glaze.  It’s a reminder of the flavors we enjoyed on the surprise December Caribbean cruise we took my Parents on to celebrate their 50th wedding anniversary. Believe me, there’s no better place to be when it’s cold outside, than soaking up the sun on an island in the Caribbean. Of course, the food on the cruise ship was spectacular and we dined on every delicacy under the sun. Or, it seemed that way. When we returned home, this was one of the dishes I was inspired to make and the clean plate club told me that it was a homerun.
Caribbean Chicken sliced on a plate with rice pilaf

How to Make the Best Caribbean Chicken with Spicy Honey Run Glaze Recipe

The marinade for this island inspired chicken combines citrus flavors with an island spice blend plus a little heat and finishes it off with a hint of rum.
  • Ingredients you’ll need to make homemade Caribbean Chicken and Spicy Honey Rum Glaze: Four 6 ounce boneless skinless chicken breasts.
  • For the marinade you’ll need: Brown sugar, vegetable oil, orange juice. lime juice, garlic, thyme, ginger, rum extract, allspice, bay leaves and cayenne pepper.
  • For the honey rum glaze you’ll need: Honey, orange juice, lime zest, orange zest, rum extract or dark rum, allspice, ginger and cayenne pepper.
  • In this recipe, I made the marinade from scratch. For a timesaver, you could use a bottled prepared marinade from the grocery store.
  • You can use dark rum in the glaze in place of rum extract. Rum extract has a more intense flavor so you may need to taste and adjust the amount to your personal taste.
  • Serve this chicken alongside my Teriyaki Rice Pilaf or your favorite side dishes and drizzle the spicy honey-rum glaze on top.
  • Store leftover Caribbean Chicken with Spicy Honey rum Glaze in the refrigerator for up to 3 days. Slice and serve it on salads, add it to wraps or chop and mix it with cooked rice and vegetables for an island style fried rice.
Caribbean Chicken with Honey Rum Glaze recipe

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Caribbean Chicken With A Spicy Honey Rum Glaze
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5 from 2 votes

Caribbean Chicken with a Spicy Honey Rum Glaze

Prep Time15 minutes
Cook Time10 minutes
Marinate4 hours
Total Time4 hours 25 minutes
Course: Chicken, Main Course
Cuisine: American, Caribbean Inspired
Keyword: caribbean-chicken-with-spicy-honey-rum-glaze
Servings: 4 servings
Calories: 515kcal
Author: Melissa Sperka


  • 4 6 oz boneless skinless chicken breasts
  • Marinade:
  • 3 Tbsp brown sugar
  • 2 Tbsp vegetable oil
  • 1 Tbsp fresh orange juice
  • 1 Tbsp lime juice
  • 2 cloves garlic minced
  • 1 tsp each dried thyme
  • 1 tsp minced ginger [or 1/2 tsp ginger powder]
  • 1 tsp rum extract
  • 1/2 tsp allspice
  • 1/4 tsp cayenne pepper
  • 2 bay leaves
  • For the Spicy Honey-Rum Glaze:
  • 1/2 cup honey
  • 2 Tbsp orange juice
  • 1 tsp lime zest
  • 1 tsp orange zest
  • 1 tsp rum extract
  • 1/8 tsp allspice
  • 1/8 tsp ground ginger
  • 1/8 tsp cayenne pepper


  • Marinade: Whisk all of the ingredients together and pour over the chicken breasts. Place into a one gallon size plastic storage bag and chill. Marinate for 4 hours or overnight.
  • To cook; Remove from the marinade and discard the marinade.
  • Grill the chicken breasts over medium-high heat for around 5 minutes on each side, or until the juices run clear.
  • Let the chicken rest for 5 minutes, before carving and serving.
  • Serve over your favorite rice pilaf drizzled with a generous drizzle of the sweet and spicy glaze on top.
  • For glaze: Stir all of the ingredients together, reserving the rum extract. Warm in the microwave for 25-35 seconds. Stir in the rum extract.
  • Drizzle over the chicken before serving. The glaze easily doubles.


Serving: 1serving | Calories: 515kcal | Carbohydrates: 46g | Protein: 52g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 131mg | Potassium: 515mg | Fiber: 0.4g | Sugar: 45g | Vitamin A: 113IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 0.4mg
Tried this recipe?Mention @melissassk or tag #melissassk!


  1. 5 stars
    Amazing recipe! My boyfriend and I mad this with roasted potatoes, and veggie rice and it was so good! I personally recommend letting it sit overnight in the marinade, and even drizzling some of the marinade on top of the chicken while cooking to get that taste to really seep into the chicken. We’ve also tried the recipe twice now, once with store bought honey and once with honey from the farmers market and I definitely recommend supporting local farmers and taking the extra time to go get some real fresh honey, huge difference in my opinion!

      1. I’m sorry that wasn’t clear, it should be lime zest. That said, neither way would be wrong, you might play with the flavor and add lime juice as well.

  2. I’ve made the marinade several times and love it. Tonight I actually had the honey and made the glaze, too. It was so amazing!! My aunt and I had cabbage salad from a Jamaican food truck a few years ago, at a music festival, and the salad dressing was SO GOOD. I’ve been trying to figure out what was in it since then. Tonight we put this glaze on our cabbage salad for a Pirates movie night and it tasted just like it!! I’m so happy!! Thank you!!

    1. Yes, 1 Tbsp fresh orange juice and 1 Tbsp fresh lime juice. You could certainly use zest if you prefer a stronger flavor.

    1. Hi Wanda, I made a simple packaged rice pilaf and added golden raisins, butter and green onion. Not fancy but perfect with this chicken.

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