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Warming, zesty and sweet honey rum chicken

By September 5, 2020No Comments

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…


This dish is a perfect blend of citrus zests with a touch of heat and a finish of a caramel-like sweetness.


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.


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


  • 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