Caribbean Marry Me Chicken
50 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly
Recipe by Eunice
Introduction
This Caribbean spin on Marry Me Chicken hits with jerk heat, coconut milk creaminess, and lime over juicy, crispy-skinned thighs, giving you sweet and spicy island vibes in a silky sauce.
Perfect for date night or a quick weeknight, it is a one-pan stunner loaded with sun-dried tomatoes, pineapple, red bell pepper, thyme, and ginger that begs to be spooned over rice.
Ingredients (4 servings)
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Ingredients for the Chicken:
- 4 bone-in, skin-on chicken thighs bone-in, skin-on chicken thighs 1.14 lb
- 1 tsp jerk seasoning jerk seasoning 0.05 oz
- 1 tsp garlic powder garlic powder 0.1 oz
- ½ tsp smoked paprika smoked paprika 0.04 oz
- ¼ tsp cayenne pepper cayenne pepper 0.02 oz
- ¼ tsp salt salt
- ¼ tsp black pepper black peppercorns (for black pepper)
For the Sauce:
- 1 cup coconut milk unsweetened full-fat coconut milk 1 cup
- ⅓ cup sun-dried tomatoes, chopped sun-dried tomatoes 0.62 oz
- ⅓ cup fresh pineapple chunks fresh pineapple chunks 0.13 lb
- ¼ cup red bell peppers, chopped red bell pepper 0.13 ct
- 1 tsp fresh thyme fresh thyme 0.04 oz
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 Tbsp fresh lime juice lime 0.5 ct (for fresh lime juice)
Garnish:
- fresh cilantro leaves, chopped fresh cilantro leaves 0.25 oz
How to Make Caribbean Marry Me Chicken
-
Season the chicken
Pat the chicken thighs very dry so the skin actually crisps instead of steaming.
Mix the jerk seasoning, garlic powder, smoked paprika, cayenne, salt, and black pepper, then rub it all over the chicken, getting under the skin if possible.
Let it sit at room temperature for 15 minutes while you prep the sauce ingredients.
-
Sear for golden skin
Heat a large skillet over medium-high and add a thin film of oil just to glisten.
Place the chicken skin side down and do not touch it for 8 to 10 minutes until the skin is deep golden and much of the fat has rendered.
Flip and sear the flesh side for 2 minutes, then transfer the chicken to a plate and pour off excess fat, leaving about 1 tablespoon in the pan.
-
Bloom aromatics
Lower the heat to medium and add the red bell pepper, grated ginger, and thyme leaves to the pan with a pinch of salt.
Cook for 2 to 3 minutes, stirring, until glossy and fragrant.
-
Add tomatoes and pineapple
Stir in the chopped sun-dried tomatoes and diced pineapple and cook for 1 to 2 minutes to marry their flavors with the aromatics.
-
Build the sauce
Pour in the coconut milk and lime juice and scrape up the browned bits from the pan with a wooden spoon.
Bring to a gentle simmer so the sauce stays silky and does not break.
-
Simmer the chicken
Nestle the chicken back into the sauce skin side up and spoon sauce around the pieces without drowning the skin if you want it to stay crisp.
Cover the pan slightly ajar and simmer on low for 18 to 22 minutes until the thighs reach at least 175 F and the juices run clear.
-
Optional re-crisp and reduce
If you want extra crackle, move the chicken to a sheet pan and broil skin side up for 2 to 3 minutes while the sauce reduces to your desired thickness.
-
Finish and serve
Taste the sauce and adjust with a pinch of salt or a squeeze more lime if needed.
Return the chicken to the pan if you broiled it and shower with chopped fresh cilantro.
Serve hot with rice, rice and peas, or crispy tostones to catch that sauce.
Substitutions
- Sun-dried tomatoes -> roasted red peppers
- Roasted red peppers keep the sweet, tangy vibe and add a silky texture that melts into the coconut sauce while softening the sauce’s acidity.
- Pineapple -> mango
- Ripe mango brings tropical sweetness with a softer, custardy bite that gives the sauce a velvety finish and a slightly less tangy profile.
- Coconut milk -> evaporated milk with a teaspoon of neutral oil
- Evaporated milk mimics richness without coconut flavor, and a touch of oil restores body, creating a creamy sauce that leans savory and caramel-like.
Tips
- Dry chicken equals crisp skin
- Moisture is the enemy of crackle, so use paper towels and do not crowd the pan or you will steam instead of sear.
- Control the simmer for a silky sauce
- Keep coconut milk at a gentle simmer because a hard boil can cause it to split, especially with lime in the mix.
- Render and reserve flavor
- Pour off excess chicken fat after searing but leave about a tablespoon to bloom the aromatics for deeper, savory backbone.
- Check doneness by temperature and feel
- Aim for 175 to 185 F for thighs so the collagen melts and the meat stays juicy without any pink at the bone.
- Rehydrate dry-packed tomatoes
- If your sun-dried tomatoes are not oil-packed, soak them in hot water for 10 minutes so they turn tender and blend smoothly into the sauce.
- Make it grill-kissed
- Grill the seasoned thighs skin side down to mark and render, then finish in the sauce on the stove for smoke plus saucy comfort.
Nutrition Facts *
| Energy | 441 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 31 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My coconut sauce looks split, what happened and can I fix it?
- The heat was too high or the acid hit before the sauce stabilized, so take it off the heat and whisk in a splash of coconut milk or hot water to bring it back together.
- The chicken skin did not crisp, what went wrong?
- The pan was not hot enough or the chicken was wet, so start with a dry, hot pan and resist moving the thighs until the skin releases naturally.
- How do I tone down the heat without losing flavor?
- Cut the cayenne in half and add a little extra coconut milk, then finish with more lime to keep the sauce bright instead of flat.
- Can I use boneless, skinless thighs or breasts?
- Yes, but reduce simmer time to 10 to 14 minutes and understand the sauce will be less rich without rendered skin and bones, so season a touch more.
- The sauce is too thin, how can I thicken it fast?
- Let it bubble gently uncovered for a few minutes or whisk in a teaspoon of tomato paste if you have it to add body and a subtle savory note.
- Can I make it ahead for meal prep?
- Yes, chill quickly, store up to 3 days, and reheat gently covered on low with a splash of water or coconut milk to keep the sauce glossy.
Serving Suggestions
This dish loves a side of coconut rice or garlicky rice and peas, and a bright cucumber salad to cut through the richness.
If you are feeling bold, toss a spoon of sofrito into the aromatics for a deeper island vibe or add a handful of toasted coconut flakes on top for crunch and perfume.
More pairings:
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