Rumislandthighs Recipes

RUMAKI

Rumaki image

Rumaki first became popular during the "Tiki Bar" era of the mid-20th century -- a trend that managed to stick around for decades, because trends used to be able to do that. Nowadays food trends can last for mere hours, but with enough support we can bring rumaki back into the spotlight for weeks, or maybe even months! After all, a dish that's this good is never really out of style.

Provided by Food Network

Categories appetizer

Time 3h

Yield 10 servings

Number Of Ingredients 13

Ingredients

2/3 cup light brown sugar
1/2 cup soy sauce
1/4 cup canola or vegetable oil
1/4 cup sesame oil
One 15-ounce can pineapple chunks, drained and 1/3 cup juice reserved
2 tablespoons rice wine vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, finely minced
One 1/2-inch piece fresh ginger, grated
One 8-ounce can sliced water chestnuts, drained
1 1/2 pounds sliced bacon (approximately 20 slices)
4 ounces chicken livers (approximately 20)
1/4 cup turbinado sugar

Steps:

Preheat the oven to 350 degrees F.
Combine the brown sugar, soy sauce, canola oil, sesame oil, reserved pineapple juice, vinegar, black pepper, garlic and grated ginger in a bowl. Add the water chestnuts and marinate for 2 hours at room temperature.
Cut the pineapple chunks in half and set aside. Cut the bacon strips in half and set aside. Cut the chicken livers into 1/2-inch pieces and set aside.
To assemble: Lay out a half strip of bacon. Put a slice of pineapple at one end, topped by a slice of water chestnut and a piece of chicken liver. Roll up the bacon and seal with a toothpick. Repeat until all the ingredients are used.
Place on a parchment-lined sheet pan and brush with the marinade. Bake, brushing with marinade every 10 minutes, until the bacon is crisp and the livers are just cooked but still slightly pink, 35 to 40 minutes. The last 10 minutes, brush with the marinade and sprinkle with the turbinado sugar.

RUM ISLAND THIGHS

Rum Island Thighs image

Make and share this Rum Island Thighs recipe from Food.com.

Provided by Pinay0618

Categories Chicken Thigh & Leg

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 chicken thighs
4 tablespoons fresh lime juice, strained
2 tablespoons fresh lemon juice, strained
2 tablespoons reduced sodium soy sauce
1 tablespoon Worcestershire sauce
1 1/2 tablespoons brown sugar
1 teaspoon lime zest
1/2 teaspoon minced garlic, about 1 clove
1 pinch cayenne pepper
2 tablespoons rum
1 1/2 tablespoons peanut oil
2 tablespoons chopped fresh cilantro
2 tablespoons butter or 2 tablespoons olive oil spread
1 lime, cut into wedges, to garnish (optional)
fresh cilantro, to garnish (optional)

Steps:

Place chicken thighs in non-metallic dish or resealable plastic bag. Set aside.
To make marinade, place juices, soy sauce, Worcestershire, sugar, zest, garlic and cayenne in sauce pan over medium heat. Stir to combine. Heat and stir 4 to 5 minutes or until sugar has dissolved. Remove from heat and whisk in rum and oil. Set aside to cool. When cool, stir in cilantro and pour mixture over thighs. Cover or seal bag and refrigerate 2 to 3 hours, or overnight. Turn chicken occasionally while marinating.
Preheat grill and lightly coat grill rack with oil or cooking spray.
Remove chicken from marinade and place marinade in sauce pan. Heat marinade to boiling, reduce heat and add butter. Simmer 5 minutes. Divide sauce, reserving half for basting chicken when grilling and half for serving.
Place chicken on prepared grill 4 to 6 inches from heat source. Grill over medium heat 8 to 10 minutes, turning and basting often. Continue grilling an additional 8 to 10 minutes without basting, until glazed and chicken reaches 170° F on meat thermometer. Juices should run clear when chicken is pierced with fork. Discard any remaining basting sauce.
To serve, place chicken on platter, garnish with lime wedges and cilantro, if desired, and serve with reserved sauce.

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