Grilled Jerk Chicken with Pineapple-Rum Glaze
Recipe: #8323
February 28, 2013
Categories: Chicken, Fathers Day, Game/Sports Day, Picnic, Sunday Dinner Grilling (Outdoor), Gluten-Free, High Protein, No Eggs, , more
"You can use 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!"
Original is 4 servings
Ingredients
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- RUB
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- PINEAPPLE-RUM GLAZE
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Nutritional
- Serving Size: 1 (125 g)
- Calories 310.2
- Total Fat - 19.3 g
- Saturated Fat - 3.2 g
- Cholesterol - 1.7 mg
- Sodium - 117.6 mg
- Total Carbohydrate - 34.1 g
- Dietary Fiber - 3.5 g
- Sugars - 14.6 g
- Protein - 2.5 g
- Calcium - 52.6 mg
- Iron - 1.1 mg
- Vitamin C - 8.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Prepare a glass dish large enough to hold the chicken pieces.
Step 2
Combine all rub ingredients together in a bowl.
Step 3
Place the chicken pieces in the glass dish.
Step 4
Rub the pieces all over with oil, then rub the seasonings all over the chicken pieces to coat well.
Step 5
Cover and refrigerate for minimum 3 hours.
Step 6
Meanwhile, prepare the glaze.
Step 7
To make glaze; combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
Step 8
Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
Step 9
After 3 hours, prepare the grill to high heat.
Step 10
Arrange the chicken pieces on the grill.
Step 11
Brush with glaze, turning the chicken until brown and cooked.
Step 12
When serving, drizzle with any remaining sauce.
Tips
No special items needed.
0 Reviews
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