Chicken so juicy you want to slap it!
Some of our favourite recipes begin with a little inspiration from different places. Before travelling to the Dominican Republic, we picked up some incredible smoked bourbon glazed chicken from a local farm shop back home in the UK. The sticky, smoky glaze with its sweet bourbon notes stayed with us.
Then, while exploring supermarkets in the Dominican Republic, we came across their local dark spiced rum and knew we wanted to recreate that same style of barbecue chicken with a Caribbean twist. Swapping the bourbon for Dominican rum gave the marinade a completely different character. Rich caramel, warm spices, vanilla and hints of tropical fruit paired perfectly with smoky paprika, garlic and lime.
The result is a recipe that brings together two memorable food experiences.
Serves: 8-12
Prep: 15 minutes, plus overnight marinating
Cook: 30 – 35 minutes (plus 30 minutes outside the fridge before cooking)
Ingredients
For the chicken
- 2 kg chicken drumsticks and wings
For the marinade
- 150 ml Dominican dark spiced rum
- 2 tbsp dark brown sugar
- 2 tbsp honey
- 2 tbsp of Maggi sauce (or soy sauce)
- Juice of 1 lime
- 4 garlic cloves, chopped
- 1 tbsp fresh ginger, grated
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground cinnamon
- 1 tsp freshly cracked black pepper
- 1½ tsp sea salt
- 2 tbsp olive oil
- Fresh coriander to garnish
The Night Before
Chop the garlic.
Whisk all of the marinade ingredients together.
Pat the chicken dry and place into a large zip bag or container.
Pour over the marinade and massage it into every piece.
Refrigerate overnight, turning once if possible. The longer it marinates, the deeper the flavour.
BBQ Method
Remove the chicken from the fridge 30 minutes before cooking.
Set up your barbecue.
Cook the chicken away from the direct flames for around 20-30 minutes with the lid closed, turning occasionally.
Cook until the thickest part reaches 75°C.
Finish with fresh coriander and extra lime wedges.
Serve With
- Grilled corn with lime butter
- Fried plantains or tostones
- Coconut rice
- Mango salsa
- Charred pineapple
- A fresh avocado salad
Alternative: Oven Roasted Rum Spatchcock Chicken
Perfect when the British weather refuses to cooperate.
Ingredients
Use the same marinade with:
- 1 whole chicken (1.8 to 2 kg), spatchcocked
Method
- Marinate the chicken overnight.
- Heat the oven to 200°C (180°C fan).
- Place the chicken skin side up on a wire rack over a roasting tray.
- Roast for 45 to 55 minutes, depending on size.
- During the final 15 minutes, brush with any reduced marinade for an extra sticky glaze.
- If you want extra colour, finish under the grill for 2 to 3 minutes.
- Rest for 10 to 15 minutes before carving.
The result is juicy meat with crisp, lacquered skin and subtle notes of Caribbean rum and warm spices.
Tips for the best result
If your dark rum is particularly sweet, reduce the brown sugar to 1 tablespoon. If it’s a drier, oak aged rum, keep the full amount. Adding a handful of soaked pimento wood chips or applewood chips to the barbecue will also give the chicken an authentic Caribbean smoky aroma that pairs perfectly with the rum marinade.
Final Thought
Travelling has a way of changing how we cook. Sometimes it’s learning a traditional recipe from a local, other times it’s discovering an ingredient tucked away on a supermarket shelf. This recipe is a little bit of both. Inspired by a memorable smoked bourbon glazed chicken from a farm shop back home and transformed by a bottle of Dominican dark spiced rum, it’s proof that great food doesn’t have to stay where you found it.
Bringing home local ingredients and giving them a place in your own kitchen is one of the best ways to keep the memories alive. Every barbecue, every shared meal and every familiar aroma becomes a reminder of the places you’ve explored. We hope this recipe inspires you to pack a little flavour into your suitcase and continue the journey long after you’ve returned home.
