Grilled Jerk Chicken with Pineapple Rum Glaze

Transport your taste buds to the Caribbean with this sensational Grilled Jerk Chicken with Pineapple Rum Glaze! This vibrant recipe features tender, bone-in chicken thighs infused with a bold jerk seasoning marinade of garlic, ginger, and spices, then grilled to perfection for a smoky charred flavor. The pièce de résistance is the luscious pineapple rum glaze—a tropical symphony of sweet pineapple juice, rich dark rum, brown sugar, and tangy lime, thickened to caramel-like perfection. Brushed onto the chicken during grilling, it creates a sticky, flavorful coating that will have you savoring every bite. For a finishing touch, garnish with charred pineapple rings and fresh green onions to elevate the presentation. Perfect for summer barbecues or any time you're craving island flavors, this recipe is an ideal combination of savory, sweet, and spicy that’s sure to impress your guests.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs (bone-in, skin-on)
• 3 tablespoons Jerk seasoning
• 2 tablespoons Olive oil
• 3 cloves Garlic cloves, minced
• 2 teaspoons Fresh ginger, grated
• 1 cup Pineapple juice
• 0.25 cup Dark rum
• 3 tablespoons Brown sugar
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 1 teaspoon Cornstarch
• 2 tablespoons Water
• 4 rings Fresh pineapple rings (optional, for garnish)
• 2 stalks Green onions (optional, for garnish)

Directions

Step 1

In a large mixing bowl, combine the jerk seasoning, olive oil, minced garlic, and grated ginger.

Step 2

Rub the mixture evenly over the chicken thighs and let them marinate for at least 30 minutes in the refrigerator. For best results, marinate for 2-3 hours.

Step 3

While the chicken is marinating, prepare the pineapple rum glaze. In a small saucepan, combine the pineapple juice, dark rum, brown sugar, soy sauce, and lime juice.

Step 4

Bring the glaze mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 10-12 minutes or until slightly thickened.

Step 5

In a separate small bowl, mix the cornstarch and water to create a slurry. Gradually whisk the slurry into the glaze to thicken it further. Remove from heat and set aside.

Step 6

Preheat your grill to medium-high heat. Lightly oil the grate to prevent sticking.

Step 7

Place the chicken thighs on the grill, skin-side down. Grill for 6-8 minutes per side, until the skin is crispy and the chicken is cooked through (internal temperature should reach 165°F/74°C).

Step 8

During the last few minutes of grilling, brush the chicken generously with the pineapple rum glaze to caramelize it.

Step 9

Optional: Grill the fresh pineapple rings for 2-3 minutes per side until charred marks appear.

Step 10

Remove the chicken from the grill and let it rest for 5 minutes. Garnish with grilled pineapple rings and chopped green onions before serving.

Step 11

Serve immediately with additional glaze on the side for dipping.

Nutrition Facts

Serving size	(2074.6g)

Amount per serving	% Daily Value*
Calories	3361.3

Total Fat 214.8g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 972mg	0%
Sodium 8460.4mg	0%
Total Carbohydrate 161.7g	0%
Dietary Fiber 6.3g	0%
Total Sugars 139.6g
Protein 222.3g	0%

Vitamin D 0IU	0%
Calcium 296.9mg	0%
Iron 13.8mg	0%
Potassium 3266.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.7%

Protein: 25.6%

Carbs: 18.6%