Rum and Butter Glazed Grilled Chicken or S.P.O.T.S. in the kitchen

 You’ll be happy to learn that built into this little culinary adventure I employ the  Semi-frequent Periods Of Time System or S.P.O.T.S.  These are times set aside to pause, sip some rum, and enjoy the experience you’re having. It  is strongly advised that during these S.P.O.T.S.  you take the opportunity to ensure your soundtrack is, well, on track.  Music is magic at setting or enhancing moods and you have to be  in a good mood to cook. A wise cook once said “If you feel good, it will taste good.” I think it’s some sort of cooking law.  Take a few minutes before you start to check out the suggested music for these recipes. It will help create the ambience the dish deserves. It is also a great time to refill your glass of rum. An empty glass is a sad glass and cooking is all about good times and happy glasses. Keep in mind that consuming quantities of rum while listening to good music while cooking makes everything better. My personal choice for this dish is too start with Steely Dan’s Cousin Dupree
and now that your groove is in sight, work up to some more fantasy appropriate dance moves. Here’s someone to practice with <a href=
 Kitchen dancing is highly encouraged. However, caution should be used when considering nudity while cooking.
On to the recipe…


 Once upon a time there was this guy with a real magic touch when it came to grilling chicken.  I have forgotten his name but feel free to make one up if you like. People from all over begged for his chicken. I know because I was one one of them. This guy, like most special power types, was very secretive about how it all worked. He knew that charred bits of something formerly known as chicken is all too often back yard grilling fare.  What’s more he knew grilling chicken quickly and right before the end brushing it triumphantly with a mostly sugar, mass produced BBQ sauce is more the usual offering. Either method is probably responsible for more declined dinner invitations than any other single source. I happen to know the secret and will gladly share it with you here!
                                             S.P.O.T.S. ( To celebrate learning a secret )
 There are easy ways to avoid dried out grilled chicken, but they take a little extra time and effort. Not much. You got this. Ready?
 We are going to brine the chicken. Think of it as a your chicken taking a relaxing soak in bath salts…only this time we use real salt. Brining is just submerging the chicken in a salt-water solution before grilling. It breaks down some of the conective tissue in the meat and ensures the interior of the chicken remains moist and juicy which the outside glazes better. It’s the best path to grilling success.
The mixture is :
2 tablespoons kosher salt
4 cups water
In a large plastic bag mix the salt and water.  Massage and squish the bag until the salt is dissolved then add the chicken. You should massage that too while you’re at it. Make sure the chicken is well incorporated with the solution. Brining needs at least 30 minutes but you can leave things to soak for as long as 8 -12 hours.
When you are ready to cook, remove the chicken from the brine and pat dry with a paper towel. Allow to air dry for a few minutes before you apply the rub.
                                   S.P.O.T.S. ( To recognize the accomplishment so far )
3-4 lbs – Chicken Legs
Undetermined about of dark rum for consumption.
1/4 Cup  Brown Sugar
1 TBS – Granulated Garlic
1 TBS Granulated Onion
1 tsp -Salt
2 tsp Black Pepper
1 1/2 Cups Dark Rum ( Be sure not to deplete the supply of consuming rum )
3/4 Cup Brown Sugar
2 TBS Butter
1 tsp Chili Powder
1/2 tsp Cayenne Pepper
1 tsp Salt
Let the magic begin…
    Even though it sounds a bit like stage directions for and X rated movie, start with a good rub.
 In a glass or stainless bowl combine all of the dry ingredients
( brown sugar, garlic, onion, salt, and black pepper )
Place a few pieces of chicken at a time in the bowl and gently press the rub onto the chicken making sure they are coated on all sides.
Place coated chicken on baking sheet and refrigerate for at least one hour.
                                                      S.P.O.T.S. ( Dance break )
Good time to create the sauce.
Set the butter aside. Not because it’s misbehaved or anything like that. It will join us later.
 In a medium sauce pan combine all of the other sauce ingredients
( Dark rum, brown sugar, chilli powder, cayenne pepper, salt)
Bring the sauce to a boil over medium-high heat and stir until it is reduced by about half.
Remove the sauce from the heat and happily reunite the butter, stirring until it is melted. The finished sauce is what you’ll use to baste the chicken while it cooks.
                                      S.P.O.T.S.  ( To rcelebrate a job well done so far )
Grill time.! This recipe calls for grilling with indirect heat at 350º.
  Here’s a good video on how to set that up.
Grill chicken on the direct heat side of the grill for about 3 minutes then flip and grill for an additional 3 minutes on the other side.
Move the chicken to the indirect portion of the grill, baste with the sauce, and cook for 10 minutes with the grill lid closed.
Next turn ( Huli ) the chicken and continue to cook with the lid on for 20 minutes . Don’t forget to baste the chicken every 5 minutes. Chickens love that.
I like grilled chicken that is juicy but not wet-juicy so when the digital thermometer starts beeping at 165F I let the chicken stay on the grill for about another 5 minutes just to dry that tiny bit extra. After that I remove the chicken from the grill, place it on a platter, and let it rest after all that effort. Give it 10 minutes or so and it’s ready to slice, or serve as is.  If you prefer even moister chicken pull it off the grill when the thermometer reaches 165F then do the resting thing and enjoy!
Let me know if you try this recipe. Photos would be great!
Photos of the food would be even better !


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