Cinnamon and Rum Chicken

This post was sponsored by Paderno Kitchenware. All thoughts and opinions are my own.

I’ve partnered with PADERNO to bring you this beach-side-inspired grilled chicken indoor year-round. This Caribbean-inspired marinade is full of sweet and salty spices and dark rum that quickly comes together for an easy and flavourful meal.

To grill the chicken, I used my PADERNO Pre-Seasoned Cast Iron Reversible Grill and Griddle that can be used on all stovetops, in the oven and on the BBQ up to 500°F. Made with heavy-gauge cast iron for even heating and optimal heat retention for perfectly grilled chicken. Proudly designed in Canada, the grill side has wide, flat grills to ensure a consistent result each time and curved walls between grills for easy cleaning!

Cinnamon and Rum Chicken

• 8-10 skinless chicken thighs

• Juice of two limes

• ¼ cup of dark rum

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 3 garlic cloves, minced

• 1 tsp cinnamon, ground

• 1 tsp ginger, ground

• ½ tsp cayenne pepper

 In a large bowl, juice limes and add whisk together the remaining ingredients. Add chicken and stir until evenly coated. Cover and let the chicken marinate for 1-3 hours in the fridge. Remove chicken from sauce and discard.

Heat a grill to medium-high heat and brush with oil. Grill chicken for 6-8 minutes per side. Cook until the chicken reaches an internal temperature of 165°F (74°C).

Serve with mango salsa and rice.