Grilled Honey Chicken with Rum Sauce

  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 1 hr
  • Yield: 12 appetizers
  • Nutrition Info
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1/2 cup honey

1/2 cup orange juice, at room temperature

3 tablespoons Dijon mustard

6 limes, juiced, plus wedges for garnish 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

Two 6-ounce boneless, skinless chicken breasts, cut into 1-inch strips 

1 jalapeno, halved lengthwise 

Canola spray, for the grill pan

1 green bell pepper, cut into rings 

1 red bell pepper, cut into rings 

1/4 cup dark rum 


  1. Whisk together the honey, orange juice, 2 tablespoons of the mustard and all of the lime juice in a medium microwave-safe bowl. If the mixture isn't coming together easily, pop the bowl in the microwave for 10 seconds to melt the honey. Add the chicken and jalapeno and season well with salt and pepper. Marinate at room temperature, covered, for 20 minutes.
  2. Preheat a grill pan over medium-high heat. Spray the pan lightly with canola spray. Lay the chicken and jalapenos on the grill pan (be sure to reserve the marinade) and grill until the chicken is no longer pink in the middle, about 7 minutes per side. Remove to a serving dish. Grill the green bell peppers and red bell peppers until soft, then transfer to the serving dish.
  3. Meanwhile, pour the marinade into a small saucepan and bring to a vigorous boil over medium-high heat. Boil for 2 minutes, then remove the saucepan from the heat and add the rum. Return the saucepan to the heat and tilt the pan to ignite the rum. Reduce the heat to medium-low and let the alcohol in the rum burn off. Cook the sauce for an additional 2 to 3 minutes. Finish by stirring in the remaining 1 tablespoon mustard.
  4. Serve the chicken, jalapenos and bell peppers with a bowl of the sauce on the side for dipping. Garnish with lime wedges and a squeeze of lime juice.