Captain Morgan Rum Chicken

This is the moment to welcome the true passionate BBQ lovers. Summer has been washed away by gallons of rain. Most BBQ’s have been sent to a dusty corner in the barn and feel pitty they don’t belong to us! Because we know the best is yet to come!

At the moment I feel the season is changing. Last sunday I woke up and the mist was covering my garden. The first sign autumn is knocking on summers door. But there was more. Last night I was walking in my garden feeling a cool breeze. The wind was blowing in my ears while some leaves said goodbye to their companions. Only the smoke was missing!

I love to go outside in the freezing cold to check out the temperature, basting the meat, … It’s like the odors are exploding in the cold. The fire burning inside keeps you warm on the outside. The love for meat will take care of your inside. Your beloved ones will hail your dedication and admire your courage to defy the cold in order to please them with the best. Knowing the oven is not the same! Not at all!

Captain Morgan Chicken (serves 2):

This recipe I made is an ode to the bloody pirates of BBQ who won’t back down when situations get rough. With Captain Morgan on your side nothing will go wrong. Then again Captain Morgan can’t deny his Jamaican origin, leading to the last “real summer recipe” to prepare for autumn and winter. You can eat them as a full meal or appetizer when drink in this delicious gin-tonic.

 Step 1: Preparing the Brine

Ingredients:

• 1.5 tablespoons kosher salt
• 1.5 tablespoons pepper
• 1 Tbsp. Onion powder
• 1 Tbsp ginger powder
• 1 cup apple cider vinegar
• 1,5 cup apple juice
• 1 cup water
• 4 chicken thighs
• 5 spice powder
• Garlic Powder
• Olive oil

Mix all ingredients (except the oil, garlic and 5-spice powder) in a large bowl and mix them through. Place the chicken in the brine for about 4 hrs. Don’t forget to use a fridge (as you should always do).

After you’ve brined the chicken pat the thighs dry (picture above) and rub them with a a mixture of olive oil, salt, pepper and 5 spice powder. The proportions are at choice but you shouldn’t be too careful. The combination is really delicious. Make sure you rub the oil mixture under the skin too! It helps to make them more crispy! You could also scrape some fat from the skin if you have some time. This will improve the skin even more! Since I had to take care for the kids and they were getting hungry and tired I skipped this part.

Step 2: BBQ Time

The fun part begins with firing up the BBQ for indirect heat at 150°C (300°F). Place the chicken above your platesetter and let them cook until 68°C (154°F).

Step 3: Preparing the glaze

Ingredients:

• 1 cup Apple Juice
• 1/2 cup Captain Morgan Rum
• 1/2 cup Apple Cider Vinegar
• 2 Tbsp Wheat Syrup
• 2 Sprigs of Lemon Verbena
• 2 Sprigs of Lemon Thyme
• A Pinch of ground Star Anise

Put all ingredients in a fireproof saucepan. Cook them until they’re reduced to a thick sticky sauce. When your chicken thighs reached the temperature, you put them in the glaze. Try to cover the chicken thighs and turn them until they’re completely covered in a thin layer of glaze. Your Rum Chicken is born but needs to be finished.

Step 4: Finishing the Rum Chicken

Now for the last part. Remove the heat shield or plate setter and fire up the Q. Put the chicken back on the grid until the thighs are sizzling and reach an internal temp of 72°C (162°F).

I wish I made more of these rum chicken thighs… The kids were begging for more. Hard time for a father… You don’t want to disappoint them. But giving your meat away is not funny. I tried giving them more apple sauce and potatoes. The little pirates were not distractable and kept their eyes on their new treasure… But who’s to blame? Yes indeed: it’s me! I’ve failed on one of the most important rules in BBQ: “Always make more than you think you’ll need…”

You want to share your favorite chicken recipe or made some tasteful Captain Morgan recipe by yourself? Please link them in comment below! I’ll be glad to check them out! If you like this post you could also help me promote my blog by hitting the “like” or “share” buttons!

BBQ Bastard BBQ Expert, auteur, recept ontwikkelaar, fotograaf & oprichter

Al meer dan 15 jaar is Simon de drijvende kracht achter The BBQ Bastard. Hij is de auteur van het boek 'Wood Pellets Taste Better' en oprichter van de Belgian BBQ Group, de grootste community van België met 65.000+ leden. Daarnaast bouwt hij met de Smoke Squad aan een hechte community van gepassioneerde vuurmeesters. Simon is bekroond tot Heinz Foodie of the Year en specialiseert zich, naast Kamado en Traeger, intensief in koken op open vuur. Zijn missie: ambachtelijke technieken en diepe smaken toegankelijk maken voor iedereen.

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