Jamaican Rum Chicken

The beautiful warm flavours of Rum are an excellent base for many different kinds of marinade. In this case, a sweet, tropical, Jamaican inspired Chicken Marinade. Add to this the mouth watering flavours brought through on a Braai or Grill and you have yourself a show stopper.


½ cup good quality Rum

2 tablespoons lime juice or lemon juice

2 tablespoons soy sauce

2 tablespoons brown sugar

4 large cloves garlic, minced

1 to 2 jalapeño peppers, seeded and minced

1 tablespoon minced fresh ginger

1 teaspoon dried thyme leaves, crushed

½ teaspoon black pepper

6 boneless skinless chicken breast halves


To prepare the marinade, combine rum, lime juice, soy sauce, sugar, garlic, chillies, ginger, thyme and black pepper in 2-litre glass measuring cup.

Place chicken in resealable food storage bag; pour marinade over chicken. Press air out of bag and seal tightly. Turn bag over to completely coat chicken with marinade. Refrigerate 4 hours or overnight, turning bag once or twice.

Prepare the braai or grill.

Drain chicken; reserve marinade. Place chicken on braai or grill. Cook chicken over medium-hot coals for approx. 6 minutes per side or until chicken is no longer pink in centre.

Meanwhile, bring remaining marinade to a boil in a small saucepan over medium-high heat. Boil 5 minutes or until marinade is reduced by about half.

To serve, drizzle marinade over chicken. Garnish as desired.


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