Citrus Rum Glazed Chicken
This Citrus Rum Glazed Chicken takes your taste buds on a zesty adventure, blending tangy citrus notes with the rich sweetness of rum for a dish that's both refreshing and indulgent. The chicken is first marinated in a vibrant blend of spices, orange juice, and lime, then seared to perfection before being oven-baked to juicy tenderness. The finishing touch is a glossy, sweet glaze infused with dark rum and fresh mint, creating a tantalizing flavor profile that's perfect for a sophisticated dinner or a special occasion meal.
6
Servings
N/A
Calories
19
Ingredients
Ingredients
roasting chicken
1 (2.5-3 lb) (backbone removed, flattened)
garlic powder
2 tablespoons (none)
onion powder
1 tablespoon (none)
ground cumin
1/4 teaspoon (none)
dried oregano
1 tablespoon (none)
kosher salt
2 tablespoons (none)
fresh ground black pepper
1 tablespoon (none)
paprika
1 teaspoon (none)
extra virgin olive oil
4 tablespoons (divided)
orange juice
1 cup (none)
lime juice
2 limes (juiced)
white wine vinegar
1/4 cup (none)
sliced garlic
1 tablespoon (none)
dark rum
3/4 cup (divided)
chicken broth
1/2 cup (none)
brown sugar
1 tablespoon (none)
cold water
3 tablespoons (none)
cornstarch
1 tablespoon (none)
chopped mint leaf
1/4 cup (freshly chopped)
Instructions
1
Begin by preparing the chicken: Use poultry shears to remove the backbone, then flatten the chicken by pressing down firmly on the skin side to ensure even cooking.
2
Preheat your oven to 300°F (150°C).
3
In a small bowl, mix the garlic powder, onion powder, cumin, oregano, kosher salt, black pepper, and paprika. Rub this spice mix generously over the chicken, focusing especially under the skin for the most flavor.
4
Place the seasoned chicken in a resealable plastic bag. Refrigerate for at least 30 minutes to allow the flavors to meld.
5
For the marinade, combine the orange juice, lime juice, white wine vinegar, olive oil, sliced garlic, and 1/4 cup of rum in a large mixing bowl. Add the chicken to this mixture and refrigerate for at least 1 hour, allowing the chicken to soak up the vibrant marinade.
6
Remove the chicken from the marinade, letting any excess drip off. In a large sauté pan over medium-high heat, heat 4 tablespoons of olive oil until shimmering. Add the chicken, skin side down, and sear until golden brown.
7
Flip the chicken over, adding 1/2 cup of the marinade to the pan. Transfer the pan to the oven and bake for about 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
8
To make the glaze, combine the remaining 1/2 cup of rum, chicken broth, and brown sugar in a medium saucepan. Bring to a boil and reduce the mixture by one-third.
9
In a small mixing bowl, whisk together the cold water and cornstarch. Add slowly to the simmering sauce while whisking, allowing it to thicken. You may not need the entire cornstarch mixture.
10
Once the desired thickness is achieved, stir in the chopped mint leaves. Season the glaze with salt and pepper to taste, then transfer it to a bowl.
11
Once the chicken is cooked, remove it from the oven and brush generously with the mojito glaze.
12
Finally, place the chicken under a broiler for about 5 minutes until the glaze is caramelized and bubbly.
13
Serve the chicken immediately, accompanied by more glaze on the side for dipping or drizzling.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Citrus Rum Glazed Chicken?
It is a zesty dish that blends tangy citrus notes with the sweetness of dark rum and fresh mint, featuring chicken that is marinated, seared, and oven-baked.
How many servings does this recipe provide?
This recipe is designed to serve 6 people.
How do I prepare the chicken for even cooking?
Use poultry shears to remove the backbone and then press down firmly on the skin side to flatten the chicken.
What is the recommended oven temperature for baking?
The oven should be preheated to 300°F (150°C).
What spices are included in the dry rub?
The rub consists of garlic powder, onion powder, ground cumin, dried oregano, kosher salt, black pepper, and paprika.
How long should the chicken sit with the dry spice rub?
The chicken should be refrigerated for at least 30 minutes after applying the spice mix.
What ingredients are used in the liquid marinade?
The marinade combines orange juice, lime juice, white wine vinegar, olive oil, sliced garlic, and 1/4 cup of dark rum.
How long should the chicken marinate in the liquid mixture?
The chicken should marinate in the refrigerator for at least 1 hour.
How much dark rum is needed in total?
The recipe requires 3/4 cup of dark rum, divided between the marinade and the glaze.
How do I sear the chicken?
Heat 4 tablespoons of olive oil in a large sauté pan over medium-high heat and sear the chicken skin side down until golden brown.
What do I add to the pan before putting it in the oven?
After flipping the chicken, add 1/2 cup of the marinade to the pan before transferring it to the oven.
How long does the chicken bake in the oven?
The chicken should bake for approximately 25 minutes.
What internal temperature should the chicken reach?
The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C).
What are the components of the mojito glaze?
The glaze is made from dark rum, chicken broth, brown sugar, a cornstarch slurry, and fresh chopped mint.
How do I thicken the glaze?
Whisk together cold water and cornstarch, then slowly add it to the simmering glaze until the desired thickness is achieved.
When should I add the mint to the glaze?
Stir in the chopped mint leaves once the glaze has reached the desired thickness and is removed from the heat.
How is the glaze applied to the chicken?
Once the chicken is cooked through, remove it from the oven and brush the glaze generously over the surface.
What is the final step for a caramelized finish?
Place the glazed chicken under the broiler for about 5 minutes until the surface is caramelized and bubbly.
Can I use any type of chicken?
The recipe specifies a roasting chicken weighing between 2.5 to 3 pounds.
What citrus fruits are required?
You will need orange juice and the juice of 2 limes.
Is white wine vinegar necessary?
Yes, 1/4 cup of white wine vinegar is used to provide acidity in the marinade.
What type of mint should be used?
Freshly chopped mint leaves are recommended for the best flavor in the glaze.
How much brown sugar is in the glaze?
The recipe calls for 1 tablespoon of brown sugar.
What should I do with the remaining glaze?
Serve the remaining glaze on the side for dipping or drizzling over the chicken.
Can I substitute the dark rum?
While dark rum provides a specific depth, you could use light rum, though the flavor profile will change slightly.
How many ingredients are in this recipe?
There are 19 individual ingredients used to prepare this dish.
Should the garlic be minced or sliced?
The recipe calls for 1 tablespoon of sliced garlic for the marinade.
Is the chicken cooked skin-side up or down in the oven?
After searing skin-side down, the chicken is flipped over before being placed in the oven.
What type of oil is used?
Extra virgin olive oil is used for both the marinade and for searing the chicken.
Is this recipe suitable for special occasions?
Yes, the sophisticated flavor profile and glossy finish make it perfect for dinner parties or special meals.