Ingredients:

  • 1 cup (240 ml) Captain Rodney’s Boucan Glaze
  • 2 tbsp (30 ml) soy sauce
  • 2 tbsp (30 ml) apple cider vinegar
  • 1 tsp (5 g) garlic powder
  • 1/2 tsp (2 g) crushed red pepper flakes (optional)
  • 1.5 lbs (680 g) bone-in chicken thighs (skin-on)
  • Salt and pepper to taste
  • Optional chopped fresh herbs (e.g., parsley or cilantro for garnish)

Instructions:

  1. In a mixing bowl, whisk together the Captain Rodney’s Boucan Glaze, soy sauce, apple cider vinegar, garlic powder, and red pepper flakes.
  2. Season the chicken thighs with salt and pepper. Place chicken in a Ziploc bag or airtight container and pour marinade over the chicken. Seal and refrigerate for at least 30 minutes.
  3. Preheat your oven to 400°F (200°C) or prepare your grill for medium heat.
  4. Remove chicken from marinade, reserving the marinade. Place chicken in a baking dish or on the grill. Bake or grill chicken for 25-30 minutes or until internal temperature reaches 165°F (75°C), basting occasionally with the reserved marinade.
  5. During the last 5 minutes of cooking, brush additional glaze over chicken for a sticky finish. Let rest for 5 minutes before serving.
  6. Garnish with fresh herbs if desired, slice, and serve!