Best 2 Hot Buttered Rum Chicken Recipes
Indulge in a delectable journey with Hot Buttered Rum Chicken, a tantalizing dish that harmonizes the warmth of rum, the richness of butter, and the savory flavors of chicken. This culinary symphony is a harmonious blend of sweet, savory, and boozy notes, creating an unforgettable dining experience. Discover the art of crafting this dish with three enticing recipes: the Classic Hot Buttered Rum Chicken, a traditional rendition that captures the essence of this timeless recipe; the Slow Cooker Hot Buttered Rum Chicken, a convenient and flavorful variation that lets your slow cooker do the work; and the Grilled Hot Buttered Rum Chicken, a smoky and succulent take that's perfect for outdoor gatherings. Prepare to embark on a culinary adventure that will delight your taste buds and leave you craving more.
Let's cook with our recipes!
HOT BUTTERED RUM CHICKEN
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F.
- Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside.
- In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl.
- Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.)
- Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.
HOT BUTTERED RUM CHICKEN RECIPE - (3.8/5)
Provided by cdboss
Number Of Ingredients 12
Steps:
- Prepare a grill for medium-high heat. Preheat the oven to 400 degrees F. Add the chicken thighs to a large bowl and pour over 1/4 cup of the rum. Add the basil, rosemary, thyme, seafood seasoning, cayenne and 1 tablespoon salt. Stir to coat. Set aside. In a small saucepan, combine the brown sugar, chipotles, butter and the remaining 1 cup rum. Simmer over low heat until the chipotles have dissolved. Remove from the heat; reserve half of the sauce in a separate bowl. Lightly oil the grill grates. Grill the chicken until grill marks form, turning once and brushing with the sauce in the pot every few minutes, 10 minutes total. (Discard the sauce in the pot.) Transfer the chicken to a baking sheet, cover with foil and transfer to the oven. Bake until cooked through, about 30 minutes. Brush with the reserved sauce and serve immediately.
Tips:
- Choose the right chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. You can also use a whole chicken, cut into 8 pieces.
- Use a good quality rum: The rum is one of the main ingredients in this dish, so it's important to use a good quality one. A dark rum will give the chicken a richer flavor, while a light rum will give it a more delicate flavor.
- Don't overcook the chicken: Chicken is best when it is cooked to an internal temperature of 165 degrees Fahrenheit. Overcooking the chicken will make it dry and tough.
- Serve the chicken immediately: Hot buttered rum chicken is best served immediately, while it is still hot and juicy. You can serve it with a variety of sides, such as mashed potatoes, rice, or vegetables.
Conclusion:
Hot buttered rum chicken is an easy and delicious dish that is perfect for a weeknight meal. It is also a great dish to serve at a party or potluck. The chicken is tender and juicy, and the rum sauce is rich and flavorful. With a few simple ingredients, you can create a dish that is sure to impress your guests.
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