Take cooking with rum to the next level with spicy rum runner chicken. Great hot or cold, the rum glaze is spiced but not hot, bursting with flavour and incredibly moreish. It’s great with corn on the cob and mash.
Rum runner chicken is also known as pirate’s chicken. For fans of cinnamon and chicken together, add an extra half teaspoon of cinnamon to the glaze. For the chicken, use a medium sized free range chook.
Preparation time: 15 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 30 minutes
Ingredients for rum runner chicken:
• 2 teaspoons oil (olive or vegetable)
• 3 medium onions, thinly sliced
• 6 cloves of garlic , roughly chopped
• 1/2 cup chicken stock
• A whole chicken
Rum runner glaze
• 1/4 cup dark rum
• 2 tablespoons apple cider vinegar
• 1/2 cup brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 1-1/2 teaspoons salt
Preheat the oven to 180 degrees Celsius (160 for fan-forced). In a large pan, start by heating the oil over medium heat. Stir in the garlic and onions and let that cook for 10 – 12 minutes, or until the onion is golden. Stir occasionally.
Pour mixture into a baking dish; take chicken stock and pour it over the onion, garlic and oil mixture and then place the whole chicken on top.
In a mixing bowl, combine the rum, cinnamon, ground up red pepper, vinegar, brown sugar, cloves, and salt. Stir well until the combined ingredients form a glaze. Separate glaze into halves and use first half to glaze the chicken.
Once the oven is preheated, bake the chicken for 30 minutes.
When 30 minutes are up, drizzle the remaining glaze over the chicken and bake for 45 minutes, or until no pink remains in the chicken and the juices from the chicken run clear.
Let stand for 5 minutes. Serve with corn on the cob, mash and snow peas, or let cool and make sandwiches with mustard and pickles. It’s the perfect rum rummer chicken.