In another recipe instalment from Nico Reynolds, the culinary genius behind Lil Portie, a Caribbean pop-up restaurant. Here, he guides us toward honey rum chicken deliciousness…
[restrict]This dish is a perfect blend of citrus zests with a touch of heat and a finish of a caramel-like sweetness.
INGREDIENTS
6 chicken thighs
(You can use breast also however the thigh meat is great at mopping up marinades)
For the marinade:
2 tbsps brown sugar
1 teaspoon paprika
1/2 teaspoon of Allspice
Juice of one orange
Juice of one lime
35 mls of dark rum
1 teaspoon of dried thyme
2 bay leaves
1 tbsps minced garlic
Pinch of Salt
Mix it all together in a bowl with the chicken and marinate overnight ideally, but anything over two hours will do.
METHOD
On a baking try, cook the chicken at 180 degrees centigrade for 35-40 mins until cooked throughout
For the glaze:
1 inch of shredded ginger
1/2 tbsps minced garlic
1 tbsps of honey
1 tbsps of soy sauce
1 tbsps of rum
Lime zest
Orange zest
METHOD
- Add oil to a pan and heat over a medium to high heat
- Cook the ginger for 2-3 mins stirring
- Add the rum, soy sauce, honey and citrus zest, stirring until reduced
- Pour the glaze over the chicken before serving
Images courtesy of Nico Reynolds
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