This island inspired Caribbean Chicken With A Spicy Honey Rum Glaze is a grilling favorite. Seasoned chicken breasts are basted with a honey rum glaze then grilled until tender and charred. I highly recommend you serve it over rice it’s guaranteed you won’t want to waste a drop of the glorious honey rum sauce. My Caribbean Chicken With A Spicy Honey Rum Glaze is one more way to shake-up your poultry menu in style.
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! The marinade for this island inspired chicken combines, citrus flavors , an island spice blend, a little heat, and finishes it off with a hint of rum. Serve it alongside your favorite rice pilaf and drizzle the spicy honey-rum glaze on top, Great memories, fresh flavors and a spectacular dinner. This Caribbean Chicken With A Spicy Honey Rum Glaze is sure to become a family fave.
You may also like: Caribbean Grilled Salmon Kabobs, Caribbean Citrus Habanero Chicken Skewers and Slow Cooker Jerk Beef Tacos.
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Helpful Kitchen Items:
Caribbean Chicken with a Spicy Honey-Rum Glaze
Servings 4 servings
Ingredients
- 4 [6 oz] boneless skinless chicken breasts
- For the marinade:
- 3 Tbsp brown sugar
- 2 Tbsp vegetable oil
- 1 Tbsp fresh orange
- 1 Tbsp lime juice
- 1 tsp each dried thyme coarse sea salt & minced garlic
- 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
- 1 tsp lime
- 1 tsp orange zest
- 2 Tbsp orange juice
- 1 tsp rum extract
- 1/8 tsp allspice
- 1/8 tsp ground ginger
- 1/8 tsp cayenne pepper
Instructions
- 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 the chicken, remove it 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.
- The bright flavors of the glaze bring the dish together and it's the perfect topping for this island dish.
wanda says
How do you make the rice too. Looks delicious
Melissa says
Hi Wanda, I made a simple packaged rice pilaf and added golden raisins, butter and green onion. Not fancy but perfect with this chicken.
Paula says
Sauce was really good, my husband said he good drink it
Melissa says
Nice, glad he enjoyed this one!
Elise says
I love this recipe!
Can I use this on turkey & pork chops
Melissa says
Absolutely, thanks!