Grilled Jerk Chicken With Pineapple-Rum Glaze

READY IN: 3hrs
Recipe by Kittencal@recipezazz

You can really use just about any part of the chicken skin on or off, but I have to say that it is better with the skin left on. Prepare ahead the chicken needs to marinate in the fridge for 3 hours, and if possible use only dark sugar it seems to work better, my family loves this chicken!

Top Review by PetesNina

Wow! What an exceptional chicken recipe! I didn't exactly follow the directions, although I did use the ingredients in the amount you listed. The change I made was to turn the rub into a marinade by adding 1/4 C rum, 1/4 C pineaple juice and 1/4 C olive oil to the spices. I used skinless, boneless breasts cut into cubes. I threaded the chicken onto skewers with red onions and pineapple chunks. I did use the glaze to baste the skewers while they grilled. Everyone loved it. Thanks so much for this great recipe! I plan to make it over and over.

Ingredients Nutrition

Directions

  1. Prepare a glass dish large enough to hold the chicken pieces.
  2. To make the rub, combine all rub ingredients.
  3. Place the washed and dried chicken pieces in the glass dish.
  4. Rub the pieces all over with oil.
  5. Then rub the seasonings all over the chicken pieces to coat well.
  6. Cover and refrigerate for minimum 3 hours.
  7. Meanwhile, prepare the glaze.
  8. To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
  9. Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
  10. After 3 hours, prepare the grill to high heat.
  11. Arrange the chicken pieces on the grill.
  12. Brush with glaze, turning the chicken until brown and cooked.
  13. When serving, drizzle with any remaining sauce.
  14. Delicious!

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