Drunken Chicken
Several years ago I came across a recipe for chicken marinated in dark rum. I started calling it Drunken Chicken and the name has stuck with me.
Unfortunately the website it was on is now gone. Fortunately, I have a paper copy, marked up with how I make it. I’m getting the recipe online so I don’t lose it.
This recipe is gluten-free and can be part of a low-carb diet even with the brown sugar. I love the sauce, and pour generous quantities over my cooked chicken (and shirataki rice). Lower-carb would be to only use the sauce for marinade. You could replace the brown sugar with erythritol to keep the sweetness and reduce the carbs even further.
Drunken Chicken
Persons
3
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
- 6 chicken thighs
Marinade
- 1/2 cup dark rum (Jamaican if you have it)
- 2 Tablespoons lime juice
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons brown sugar
- 4 cloves garlic, minced
- 1/4 teaspoon powdered ginger (or more if you like more zing)
- 1 teaspoon dried thyme
- a few grinds of black pepper
Instructions
- Put the chicken in a large zipper bag. Mix the marinade ingredients and pour into the bag. Close the bag, squeezing out extra air. Turn it over a few times to get the marinade all over the chicken.
- Put the bag in the refrigerator with the chicken in a single layer. Leave it for at least 4 hours, overnight is better. Turn the bag over a couple of times so all the chicken gets marinated.
- When ready to cook, preheat the oven to 350F. Take a baking pan with a rim and line it with foil. Put the chicken in a single layer on the foil, then put another piece of foil over the top. Fold the edges of foil together to make a packet. Bake for about 45 minutes, or until a thermometer inserted in the thickest part of the meat registers at least 165F.
- Meanwhile, pour the marinade into a small pan. Bring to a boil, watching carefully since it boils over easily. Boil for a couple of minutes.
- I like to serve this chicken over Shirataki (no carb) rice and pour some of the sauce over all of it.
Notes
In addition to the prep and cooking time, the chicken will be marinating for at least 4 hours.
© 2024 From the kitchen of Geri Schneider Winters
