Caribbean Chicken with a Spicy Honey Rum Glaze

This Caribbean Chicken is impressive to be so easy. 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. The 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. Try it tonight with your favorite sides!

Ingredients:
4 6 oz boneless skinless chicken breasts

Marinade:
3 T brown sugar
2 T vegetable oil
1 T fresh orange juice
1 T lime juice
2-3 cloves garlic minced
1 t each dried thyme
1 t minced ginger [or 1/2 tsp ginger powder]
1 t rum extract
½ t allspice
¼ t cayenne pepper
2 bay leaves

For the Spicy Honey-Rum Glaze:
½ cup honey
2 T orange juice
1 t lime zest
1 t orange zest
1 t rum extract
⅛ tsp allspice
⅛ tsp ground ginger
⅛ tsp cayenne pepper

Instructions:
Marinade: In a small bowl whisk together brown sugar, vegetable oil, fresh orange juice, lime juice, garlic, dried thyme, minced ginger, rum extract, allspice, cayenne, black pepper and bay leaves.
Pour over the chicken breasts. Place into a one gallon size plastic storage bag or shallow dish and chill. Marinate for 4 hours or overnight.
Grill: Remove chicken from the marinade and discard the marinade. Oil the grates of a gas grill and preheat to medium high heat. 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 with a generous drizzle of the sweet and spicy glaze on top.
Oven: Preheat oven to 425f/220c. Lightly oil, a baking sheet and arrange the chicken on it. Bake the chicken for about 10 minutes on each side, or until the juices run clear. The chicken should be nicely browned, but if needed, toss it under the broiler for a minute or two, to crisp it up a bit. Let the chicken rest for 5 minutes, before carving and serving. Serve with a generous drizzle of the sweet and spicy glaze on top.
Honey Rum 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.)

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