Servings: 2

2 bone-in, skin-on chicken thighs or 1 Breast cut in 1-inch chunks or some of each 2 bone-in, skin-on chicken thighs or 1 Breast cut in 1-inch chunks or some of each
1/4 cup Captain Morgan spiced rum ¼ cup Captain Morgan spiced rum
1/4 cup Apple juice ¼ cup Apple juice
1/4 cup brown sugar ¼ cup brown sugar
2 Tbsp soy sauce 2 Tbsp soy sauce
2 Tbsp Dijon mustard 2 Tbsp Dijon mustard
1 clove garlic, minced 1 clove garlic, minced
1 teaspoon fresh grated ginger 1 teaspoon fresh grated ginger
Salt and pepper to taste Salt and pepper to taste
Chopped fresh cilantro for garnish (optional) Chopped fresh cilantro for garnish (optional)

1. In a bowl, whisk together Captain Morgan spiced rum, apple juice, brown sugar, soy sauce, Dijon mustard, minced garlic, ground ginger, salt, and pepper to create the glaze.
2. Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour half of the glaze over the chicken. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. Preheat your grill or oven to medium-high heat.
4. Remove the chicken from the marinade and discard the used marinade.
5. Grill the chicken thighs for about 6 to 8 minutes per side or until they reach an internal temperature of 165°F (74°C). Alternatively, you can bake them in the oven at 400°F (200°C) for about 35 to 40 minutes. or Air Fry for 16 min @ 400 turning at half time.
6. During the last few minutes of cooking, brush the chicken with the remaining glaze to create a delicious, sticky coating.
7. Garnish with chopped fresh cilantro if desired, and serve the Captain Morgan glazed chicken thighs hot.
Enjoy your flavorful and rum-infused chicken thighs!
Serve over rice with 2 Tbsp snap pea stir fry vegy's added to rice

I think this marinate would be good with pork chops too.  I think this marinate would be good with pork chops too.