My charred orange dark rum and allspice chicken thighs are a nod to the Caribbean and all the wonderful sunshine food they eat. They are hot and sticky and have a great spicy kick-up-the-ass from the fruity scotch bonnet chillies. The charred orange adds to the smokey flavour of the chicken and also charring the orange sweetens it, which you really notice when you eat the thighs. These are so quick and easy to make. They are perfect for a last-minute meal when you have friends over – oh, and they go right well with some rice’n peas!
These awesome chicken thighs were inspired by the McCormick 2013 Flavour Forecast – I loved the combination of charred orange, dark rum and allspice. Do let me know what you think of my chicken thighs and this delicious flavour combination @mightyspice
Charred Orange Dark Rum and Allspice Chicken Thighs
1 tsp. olive oil
2 scotch bonnet chillies, roughly chopped
4 spring onions/scallions, trimmed and roughly chopped
2 cloves garlic, roughly chopped
1 tbsp. dark rum
2 tbsp. soy sauce
1 tbsp. brown sugar
1 tbsp. fresh thyme leaves
2 tsp. allspice
850g/1lb 14oz chicken thighs on the bone or wings
sea Salt to serve
- Cut the oranges in half. Heat the oil in a non-stick frying pan over a medium heat and put the oranges, fruit side down, into the pan. Cook for 4 – 4 ½ minutes until the oranges are turning from a golden colour to just charred. Remove the pan from the heat and set to one side.
- Chuck the chillies, spring onions, garlic, rum, soy sauce, sugar, thyme and allspice into a mini food processor. Squeeze in the juice from the orange and blend into a smooth paste.
- Put the chicken pieces into a large mixing bowl and pour over the spice paste. Mix everything together really well – use a spoon for this the chillies are hot, hot, hot! Cover and put in the fridge for 6 hours or overnight, so the marinade can work its magic on the chicken.
- Preheat the over to 200c/400f/gas 6 and get the chicken out of the fridge to come to room temperature. Place the chicken, skin side up, on a grill rack and cook in the hot oven for 30-35 minutes or until cooked through and tender and beautifully golden and crispy on the outside. Serve immediately with a good sprinkling of sea salt.
-All thoughts and spelling mistakes are mine-