Caribbean Spiced Rum Chicken Thighs

Caribbean Spiced Rum Chicken Thighs, glazed with a barbecue sauce that is flavored with Captain Morgan’s Spiced Rum and pineapple juice and then grilled, will have you dreaming of a trip to the islands. Honey and pineapple juice give the chicken sweetness, sriracha gives heat and the spiced rum, fresh ginger and five spice seasoning add lots of aromatic flavors to the barbecue sauce.  When cooked on the grill, the rum glaze caramelizes as it cooks, adding lots of lip smacking good flavor to the tender juicy chicken.

Caribbean Spiced Rum Grilled Chicken Thigh

I served the spiced rum chicken thighs, which were drizzled with a little extra sauce, alongside curried rice. The rice, seasoned with browned onions, curry powder, turmeric and fresh cilantro, complemented the flavorful chicken and added color to the plate.

Caribbean Spiced Rum Chicken Thighs

Serves two, adjust the recipe accordingly


  • 2 Tbsp. butter or olive oil
  • 1 clove garlic, grated
  • 2 tsp. grated fresh ginger
  • 1/4 c. catsup
  • 1/4 c. pineapple juice
  • 2 Tbsp. Captain Morgan Spiced Rum or spiced rum of your choice
  • 2 tsp. lemon juice
  • 1 Tbsp. sriracha or to taste
  • 1 Tbsp. honey
  • 2 tsp. five spice powder


  • 4 chicken thighs
  • salt and pepper to taste
  • onion powder and garlic powder to taste, optional but recommended

Melt the butter in a small sauce pan and add the garlic and ginger. Cook for about 30 seconds and then add all the other sauce ingredients. Simmer for a few minutes until the  sauce comes together. If the sauce appears too thick, you can thin with a little water. Set aside to cool. If the sauce separates after cooling, whisk before using.

Season the chicken thighs generously with salt, pepper, garlic powder and onion powder. Spoon some of the cooled sauce over both sides of the chicken, cover and refrigerate for a minimum of 30 minutes but longer is better. Take the chicken out of the refrigerator 30 minutes before you are ready to grill. Reserve the remainder of the sauce. It can either be used to brush on the cooked chicken or poured into a bowl and passed around at the table.

Preheat your grill for 15 to 20 minutes until hot. (One zone on med. high and one medium.) Arrange the chicken skinned (presentation) side down on the high heat zone. Depending on how hot your grill is, cook for about 3 minutes with the lid down and then rotate the thighs 90 degrees to get crosshatch marks and cook for another 3 minutes. Turn the chicken thighs over and cook the same way for another 4 to 6 minutes until done and the juices run clear. If the sauce appears to be getting too dark, move to the cooler cooking zone. When the thighs are done, remove from the grill and let rest a couple of minutes so that the juices redistribute.

*The trick to good grill marks is to turn the meat as little as possible. When done remove from the grill.

Caribbean Spiced Rum Chicken Thigh


I hope you will try and enjoy my island inspired Caribbean spiced rum chicken the next time you grill. If you are having friends over, you might want to cook other parts of the chicken as well as the thighs, just adjust the cooking time and double or triple the sauce. The barbecue sauce is easily adapted to your own tastes. I used Captain Morgan’s Spiced Rum because that is my husband’s favorite and we alway have it in our home. If you don’t have it, use any spiced rum or dark rum that you have on hand. The sauce is moderately spicy from the use of sriracha. While not nearly as spicy as the well known jerk marinade that is used in Jamaica, you can adjust the heat with whichever hot sauce that you like. Want it sweeter, add more honey. However you decide to make it, I believe you will enjoy Caribbean spiced rum chicken…it is lip smacking good.

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80 thoughts on “Caribbean Spiced Rum Chicken Thighs

  1. I think thes thighs are the best use of Captain Morgan I have seen! I can’t quite tell from the photos – did you use skinless (and boneless) chicken thighs?

  2. very inspired. I bet they were DEEElicious. I love a chicken thigh mm and love the rice too.

  3. We really enjoy grilled chicken — so much flavor. And one of the neat things about it is chicken takes so well to any additional flavors you may want to add to the mix. This looks terrific — nice bold flavors, and perfect with chicken thighs (which are the best cut of the chicken to stand up to bold flavors, IMO). Very nice — thanks.

  4. Sounds lovely! I have a bottle of Captain Morgans on the shelf that needs a recipe and yours sounds to be just the trick. And, I also think the thigh of the chicken is the prime cut.

  5. This is right up my alley. I love using Capt Morgan spiced rum in my marinades. I’ll be trying this recipe this week and will let you know what we think – thank you!

  6. Hi Karen, I love the idea of cooking with rum, especially the spiced ones…the chicken sure looks and sounds delicious, packed with flavors. Thanks for the recipe…
    Have a wonderful week ahead!

  7. Look at all that flavor! The rum, the sriracha, and then the five spice which I was surprised to see. I don’t use it much if at all, so I like seeing how you’ve used it with this chicken sauce. Looks delicious!

  8. Delightful! And the Pacific ‘Pond’ causes but few ‘disturbances’ 🙂 ! The rum and chilli sauce and ‘catsup’ may be different but the tastiness of the dish cannot be denied . . . well, I may like a little more garlic . . .

  9. That really sounds mouthwatering, Karen. Another recipe to try on our BBQ. We both love curries and spicy food in general, so this really sounds like a winner. 👍

  10. I’m currently on the lookout for new chicken recipes, and even though I don’t like rum by itself or in drinks, this sounds like I wouldn’t mind it mixed into a barbeque glaze! I don’t use my 5-spice much either, so this would be an opportunity. I’d have to oven-grill this, though, as I don’t have a proper grill.

  11. What a treat, Karen. I don’t grill much but my son-in-law is our “outdoor chef of choice” and I’m definitely tasking him with this one! He’ll love it. 🙂

  12. That looks exceptionally good! And I like Captain Morgan’s, too. And I think I might have a bottle up in the cupboard. I buy something and then forget to drink it after the initial round of cocktails! But this dish looks like a great excuse for a party! I love that you gave such great grilling instructions, too.


  13. This looks great! My husband loves spiced rum with oj. It’s a terrible color, but he loves it. Anyway, I love the rum and Asian ingredients in this – fabulous!

  14. I used to always prefer breast meat and now I go for the thighs – so much more flavour and easier to cook with. These look delicious, Karen! Perfectly cooked and that spice mix sounds lovely!

  15. Oh my gosh, Karen, I can just smell that wonderful aroma of Caribbean chicken. This brings back so many delicious memories of St. Thomas and the Turks and Caicos! Walking the streets with the unique smells was intoxicating. So few bloggers post recipes from the Caribbean and it has the most amazing foods! I’ll have to make this very soon! Thank you for sharing!

  16. Your post is perfectly timed because it is Carribana in Toronto! What a lovely summer dish, the BBQ sauce sounds very tasty and I’m loving the curried rice with turmeric. Thanks Karen.

  17. It is early morning and suddenly, I find myself craving this wonderfully spiced chicken. I can already anticipate a wonderful taste… the grill marks are perfect! Can’t wait to try this recipe. Thanks for sharing Karen ♥

  18. This glaze sounds fantastic! We love rum for cocktails and make these quite often, but I’ve never thought of using it in a chicken glaze! What a clever idea! Together with pineapple and sriracha, I can imagine how delicious this chicken thigh must be.

  19. This is summery and delicious for sure, Karen! I’ll drink to Spiced Rum any day, perfect for the glaze! I’m back to blogging now, couldn’t stay away! 🙂

  20. Wow! Chicken thighs and rum, it sounds like a great combination. I would love to try this and I think I would make my husband very happy with this meal, he loves rum.

  21. oh, i would love this! i have so much rum and don’t really drink it anymore, so this is the perfect way to use it up! the char on your chicken looks amazing. 🙂

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