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Jamaican Rum Chicken

Jamaican Rum Chicken

Jamaican Rum Chicken

Sugar cane grown throughout the Caribbean is manufactured into sugar and molasses. In Jamaica, the molasses is converted into a rich, dark rum used in libations of all sorts as well as in cooking.


Makes 6 servings


1/2 cup dark rum
2 tablespoons lime juice or lemon juice
2 tablespoons soy sauce
2 tablespoons brown sugar
4 large cloves garlic, minced
1 to 2 jalapeño peppers,* seeded and minced
1 tablespoon minced fresh ginger
1 teaspoon dried thyme leaves, crushed
1/2 teaspoon black pepper
6 boneless skinless chicken breast halves

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. To prepare marinade, combine rum, lime juice, soy sauce, sugar, garlic, chilies, ginger, thyme and black pepper in 2-quart glass measuring cup.
  2. Place chicken in resealable food storage bag; pour marinade over chicken. Press air out of bag and seal tightly. Turn bag over to completely coat chicken with marinade. Refrigerate 4 hours or overnight, turning bag once or twice.
  3. Prepare grill for direct grilling by spreading hot coals in single layer that extends 1 to 2 inches beyond area of food.
  4. Drain chicken; reserve marinade. Place chicken on grid. Grill chicken, on uncovered grill, over medium-hot coals 6 minutes per side or until chicken is no longer pink in center.
  5. Meanwhile, bring remaining marinade to a boil in small saucepan over medium-high heat. Boil 5 minutes or until marinade is reduced by about half.
  6. To serve, drizzle marinade over chicken. Garnish as desired.

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