Best Rum Infused Jerk Sauce Recipes

This Rum Ting image

Provided by Food Network

Time 2m

Yield 2 servings

Number Of Ingredients 4

Ice
4 ounces golden rum (recommended: Mount Gay)
1 (9-ounce) bottle grapefruit soda (recommended: Ting)
1/2 lime, juiced

Steps:

Fill 2 low-ball glasses with ice. Divide the ingredients evenly among the glasses, stir to combine, and serve.

Ena's Signature Spicy Jerk Chicken and Jerk Sauce image

Provided by Food Network

Categories main-dish

Time 13h10m

Yield 4 to 5 servings

Number Of Ingredients 20

4 or 5 chicken leg quarters or 1 split breast
Sea salt
4 ounces jerk rub, such as Ena's Signature Jerk Rub
3 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade
Jerk Sauce, recipe follows
1/2 cup port
1/2 cup soy sauce
1/2 cup liquid smoke
1/4 cup browning sauce
1/4 cup white vinegar
4 ounces adobo powder
4 ounces jerk rub, such as Ena's Signature Jerk Rub
3 ounces poultry seasoning
4 ounces jerk marinade, such as Ena's Signature Spicy Jerk Marinade
6 tablespoons breadcrumbs (see Cook's Note)
1 ounce carrot, chopped
1 ounce garlic, chopped
1 ounce onion, chopped
1 ounce dried or fresh thyme
2 to 3 Scotch Bonnet peppers, minced or chopped

Steps:

Lightly sprinkle the chicken with salt and coat liberally with the jerk rub. Add 3 to 4 tablespoons of jerk marinade (or more to intensify the heat). Marinate in the refrigerator for at least 12 hours and up to 48 hours.
Preheat a grill to 450 degrees F. Preheat the oven to 375 degrees F.
Place the chicken on the grill, skin-side up, and cover the grill. Cook until the skin is rosy brown and crisp, about 25 minutes.
Transfer the chicken to a roasting pan, skin-side up, and pour over a cup of Jerk Sauce. (Do not cover the chicken with sauce; just add enough to create some steam.) Cover the pan with parchment and foil and bake until the chicken is tender and reaches an internal temperature of 165 degrees F, 30 to 45 minutes.
Cut the chicken legs off the thighs and cut the thighs in half. Place the chicken on a plate and add Jerk Sauce.
Add the port, soy sauce, liquid smoke, browning sauce, vinegar and 2 cups water to a stockpot; bring to a boil. Add the adobo powder, jerk rub, poultry seasoning, jerk marinade and breadcrumbs. Add the carrots, garlic, onions, thyme and peppers. Boil over high heat until the vegetables are fully cooked and the wet marinade has dissolved into the sauce, 15 minutes. Reduce the heat to low and simmer for another 30 minutes.

Rum Runner image

Provided by Food Network

Time 10m

Yield 4 generous servings

Number Of Ingredients 8

Steps:

Pour all ingredients in blender over ice. Blend until smooth. Pour into a 12-ounce glass and float with 151-proof rum.

Grilled Jerk Chicken With Pineapple-Rum Glaze image

Provided by Kittencalrecipezazz

Categories Chicken

Time 3h

Yield 4 serving(s)

Number Of Ingredients 18

10 -12 chicken pieces (pat dry very well)
2 tablespoons oil
3 garlic cloves, minced (or to taste)
2 -3 green onions, chopped very small
1 1/2 tablespoons dark brown sugar
1 teaspoon salt
black pepper
1 teaspoon coriander
1/2 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon onion powder
1/2 teaspoon cinnamon
1/4-1/2 teaspoon cayenne pepper (can use more than 1/4 teaspoon, but no less)
1/4 cup butter
1/4 cup dark brown sugar, plus
1 tablespoon dark brown sugar
1/4 cup dark rum
1/4 cup pineapple juice

Steps:

Prepare a glass dish large enough to hold the chicken pieces.
To make the rub, combine all rub ingredients.
Place the washed and dried chicken pieces in the glass dish.
Rub the pieces all over with oil.
Then rub the seasonings all over the chicken pieces to coat well.
Cover and refrigerate for minimum 3 hours.
Meanwhile, prepare the glaze.
To make glaze, combine butter, sugar, dark rum and pineapple juice in a saucepan; bring to a boil.
Reduce heat to medium, and simmer for 8-10 minutes; remove from heat, and set aside until ready to grill.
After 3 hours, prepare the grill to high heat.
Arrange the chicken pieces on the grill.
Brush with glaze, turning the chicken until brown and cooked.
When serving, drizzle with any remaining sauce.
Delicious!