Rum Island Thighs Food

RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE

Steps:

• In a blender or food processor, combine lemon juice and salt, and blend for 5 seconds to dissolve salt. Add scallions, garlic, oil, rum, thyme, brown sugar, chili pepper and spices, and blend until mixture forms a paste.
• Rub chili paste all over chicken pieces. If you have time, let marinate for up to 45 minutes at room temperature, or up to 24 hours in refrigerator.
• Preheat oven to 450 degrees. Put chicken in a large baking pan and scatter pineapple around it in one layer. Roast until chicken is cooked through (juices will run clear when pricked with a fork), about 25 minutes.
• Broil chicken and pineapple until chicken skin is crisp and dark brown all over and pineapple is singed in places.
• Serve chicken and pineapple coated with pan drippings, with lemon wedges.

EASY GRILLED CLAMS

Steps:

• Prepare a grill for very high heat.
• Tap any open clams; if they stay open, throw them out. Place the closed clams on the grill grate. Grill, covered, until the clams open, about 2 minutes. Carefully transfer all the opened clams to a bowl; throw out any clams that remain closed. Be careful not to lose any of the liquid in the shells-that's where the flavor is.

RUM ISLAND THIGHS

Steps:

• Place chicken thighs in non-metallic dish or resealable plastic bag. Set aside.
• To make marinade, place juices, soy sauce, Worcestershire, sugar, zest, garlic and cayenne in sauce pan over medium heat. Stir to combine. Heat and stir 4 to 5 minutes or until sugar has dissolved. Remove from heat and whisk in rum and oil. Set aside to cool. When cool, stir in cilantro and pour mixture over thighs. Cover or seal bag and refrigerate 2 to 3 hours, or overnight. Turn chicken occasionally while marinating.
• Preheat grill and lightly coat grill rack with oil or cooking spray.
• Remove chicken from marinade and place marinade in sauce pan. Heat marinade to boiling, reduce heat and add butter. Simmer 5 minutes. Divide sauce, reserving half for basting chicken when grilling and half for serving.
• Place chicken on prepared grill 4 to 6 inches from heat source. Grill over medium heat 8 to 10 minutes, turning and basting often. Continue grilling an additional 8 to 10 minutes without basting, until glazed and chicken reaches 170° F on meat thermometer. Juices should run clear when chicken is pierced with fork. Discard any remaining basting sauce.
• To serve, place chicken on platter, garnish with lime wedges and cilantro, if desired, and serve with reserved sauce.