Rum Rum Chicken
Bathed with rum, glazed with rum, here’s a chicken dish that turns the Caribbean’s signature liquor into an unforgettable seasoning.
This rum rum chicken recipe does not merely include rum. It is designed around the liquid spice. The chicken becomes a vehicle with which to consume the fermented sugarcane spirit.
In the brine, the rum brings a subtle mouthfeel to each juicy bite. In the glaze, a silky finish of rum and butter, hints of coriander and star anise help ground the base notes of the rum. The simplicity is intentional: Instead of crowding the pan with seasonings, we let the rum shine. (If you want to mix it up, feel free to toss a few sprigs of thyme into the glaze to help round out the flavors.)
For this “Cooking With Rum” issue we sought ways to eat our rum as opposed to drinking it. With dynamic flavors of vanilla, toasted caramels and various spices, the liquor makes a great pairing for savory recipes. However, not many folks think of rum as an ingredient for food. (Trust us, we checked.)
For every savory meal that includes rum, there are hundreds, if not thousands, of wine-infused dishes. The reasons for the disparity have little to do with the versatility of the spirit. Instead, it has more to do with the precarious situation rum found itself in as the New World fought for independence from the Old World. Rum was caught in the crossfire – literally and figuratively – as global powers battled for land and resources. In the end, wine and whiskey ruled the day.
This rum rum chicken recipe cannot change history. But this easy-to-make dish may find its way into your weekly routine.
RUM RUM CHICKEN
Serves 4 | Time: 90 Minutes
Rum Rum Chicken soaks for one hour in a rum brine. It is also coated in a spiced rum and butter glaze. PHOTOGRAPHY BY ISLAND AND SPICE MAGAZINE
INGREDIENTS:
3 chicken quarters
1 tsp black pepper
Brine:
6 cups water
¼ cup Captain Morgan spiced rum, or any dark spiced rum
¼ cup salt
Glaze:
4 tbs butter
2 tbs sugar
⅛ tsp salt, about a pinch
¼ tsp ground coriander
1 anise star
¼ cup spiced rum
1 tsp ponzu
Preparation:
To make the brine, dissolve the water, rum and salt in a large bowl before submerging the chicken into the liquid. Allow the chicken to sit in the brine for one hour. Add more water, if necessary, to cover the chicken. Remove the chicken and sprinkle with black pepper.
Place the chicken on a wire rack that is resting inside of a backing pan. You can also use an oven-safe dish. Bake at 375 degrees for 30 minutes. The internal temperature of the chicken should reach 165 degrees. You can also pierce the chicken to see if the juice runs clear.
To make the glaze, place the butter, sugar and salt in a pan over medium-low heat. Mix as the ingredients melt. Add the coriander, anise, rum and ponzu. Continue mixing as the ingredients thicken into a honey-like consistency.
When the chicken has finished cooking, use a basting brush or a spoon to coat the quarters with the glaze.
Serve with rice and a highball glass of rum and Coke.
