Rum Chica Rum Chicken Recipes
HOT BUTTERED RUM CHICKEN
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
- Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
- In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
- Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
- Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.
AL'S RUM CHICKEN
A taste of the tropics without having to go there! (Note: you can also marinade the chicken in the rum for an hour, then bake with the pineapples; this has the same effect!)
Provided by Albert Ross
Categories Chicken Thighs
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Make sure rib area of breasts is facing up. Cover dish and bake in the preheated oven for 15 to 20 minutes.
- Remove cover and flip chicken pieces. Place pineapple (reserve some for garnish) around chicken. Pour rum over all. Cover and bake for another 15 minutes. Garnish with additional pineapple and serve.
Nutrition Facts : Calories 684.8 calories, Carbohydrate 39.3 g, Cholesterol 144 mg, Fat 22.6 g, Fiber 1.7 g, Protein 47.8 g, SaturatedFat 6.3 g, Sodium 390.8 mg, Sugar 20.2 g
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