Rum Island Thighs Food

RUM AND CHILE ROASTED CHICKEN THIGHS WITH PINEAPPLE

Rum and Chile Roasted Chicken Thighs With Pineapple image

This dish, inspired by jerk chicken, uses amber rum to moisten the rub. The resulting dish is complex, mouth tingling but not searing, and softened by the golden cubes of succulent roasted pineapple. It's not quite recognizable as a jerk, but it is no less pleasing.

Provided by Melissa Clark

Categories dinner, main course

Time 40m

Yield 3 to 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon fresh lemon juice
3/4 teaspoon kosher salt
6 scallions, trimmed and chopped
4 garlic cloves, roughly chopped
2 tablespoons safflower or canola oil
2 tablespoons rum, preferably dark or amber
1 tablespoon thyme leaves
1 tablespoon brown sugar
1 Scotch bonnet or habanero chile pepper, seeded and chopped
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
6 chicken thighs, rinsed and patted very dry
3/4 pound pineapple pieces, diced into 1/4-inch chunks or very roughly chopped
Lemon wedges, for serving

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.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 44 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 11 grams, Sodium 541 milligrams, Sugar 12 grams, TransFat 0 grams

EASY GRILLED CLAMS

Easy Grilled Clams image

Provided by Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 1

Ingredients

2 pounds littleneck or cherrystone clams, cleaned

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

Rum Island Thighs image

Make and share this Rum Island Thighs recipe from Food.com.

Provided by Pinay0618

Categories Chicken Thigh & Leg

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 chicken thighs
4 tablespoons fresh lime juice, strained
2 tablespoons fresh lemon juice, strained
2 tablespoons reduced sodium soy sauce
1 tablespoon Worcestershire sauce
1 1/2 tablespoons brown sugar
1 teaspoon lime zest
1/2 teaspoon minced garlic, about 1 clove
1 pinch cayenne pepper
2 tablespoons rum
1 1/2 tablespoons peanut oil
2 tablespoons chopped fresh cilantro
2 tablespoons butter or 2 tablespoons olive oil spread
1 lime, cut into wedges, to garnish (optional)
fresh cilantro, to garnish (optional)

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.

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