Imagine a dish that transports you straight to the vibrant, sun-soaked islands of the Caribbean with just one bite. This Rhum and Pepper Painted Chicken is not just a recipe—it's a culinary adventure that combines bold Caribbean flavors, tantalizing spices, and a cooking technique that will make your taste buds dance. Forget boring, bland chicken; this method of "painting" your meat with a rum-infused marinade creates a mouthwatering experience that's both sophisticated and irresistibly delicious.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Caribbean
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 1/4 cup rhum
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures more even cooking.
- In a small mixing bowl, combine rhum, black pepper, garlic powder, onion powder, and salt to create a marinade/painting sauce.
- Pat chicken thighs dry with paper towels to remove excess moisture, which helps achieve better skin crispiness.
- Brush chicken thighs generously with olive oil on both sides, ensuring even coating.
- Preheat oven to 425°F (218°C) with rack positioned in the middle.
- Place chicken thighs skin-side up on a lined baking sheet or cast-iron skillet.
- Using a basting brush, paint the rhum and spice mixture evenly over the chicken, covering all surfaces.
- Roast chicken in preheated oven for 25 minutes, periodically basting with additional rhum mixture every 8-10 minutes.
- Check internal temperature of chicken reaches 165°F (74°C) using a meat thermometer inserted into thickest part.
- Remove from oven and let rest for 5-7 minutes before serving to allow juices to redistribute.
- Garnish with fresh chopped parsley or green onions if desired, and serve hot.
Tips
- Temperature Matters: Always let chicken come to room temperature before cooking to ensure even heat distribution.
- Pat Dry for Crispy Skin: Use paper towels to remove moisture, which helps achieve that perfect golden, crispy exterior.
- Basting is Key: Regularly brush the rhum mixture during cooking to infuse maximum flavor and keep the chicken moist.
- Use a Meat Thermometer: Always check that the internal temperature reaches 165°F (74°C) for safe consumption.
- Let It Rest: Allow the chicken to rest 5-7 minutes after cooking to redistribute juices, ensuring each bite is succulent.
- Optional Garnish: Fresh herbs like parsley or green onions can add a bright, fresh finish to the dish.
- Experiment with Rum: Try different varieties of rum to subtly change the flavor profile of your chicken.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 1g
Protein: 25g
Fat: 17g
Saturated Fat: g
Cholesterol: 110mg
