Jamaican Me Hungry Chicken Bake
Get ready to spice up your dinner routine with this tantalizing Jamaican Me Hungry Chicken Bake! Bursting with bold Caribbean flavors, this dish combines succulent bone-in, skin-on chicken thighs with a creamy coconut milk marinade infused with fragrant allspice, fresh thyme, zesty lime juice, and the fiery kick of Scotch bonnet pepper. Marinated to perfection and baked for golden, crispy skin, this savory recipe strikes the perfect balance of sweet, spicy, and aromatic. Ready in just over an hour, it makes an ideal weeknight dinner or party centerpiece. Serve this mouthwatering chicken bake with fluffy rice and steamed veggies for a tropical twist that will transport your taste buds straight to the islands. Perfect for fans of Jamaican cuisine, this easy-to-make recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Coconut milk
- 1 medium Onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 tablespoon Ginger (grated)
- 1 pepper Scotch bonnet pepper (seeded and finely chopped)
- 1 teaspoon Allspice
- 1 teaspoon Thyme (fresh, chopped)
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice (freshly squeezed)
- 2 stalks Green onions (chopped)
- 1 teaspoon Brown sugar
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a baking dish large enough to hold the chicken thighs in a single layer.
Pat the chicken thighs dry with paper towels and set them aside.
In a large mixing bowl, combine coconut milk, chopped onion, minced garlic, grated ginger, chopped Scotch bonnet pepper, allspice, thyme, paprika, ground black pepper, salt, olive oil, lime juice, green onions, and brown sugar. Mix well to create a marinade.
Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
Transfer the marinated chicken thighs, along with the marinade, into the prepared baking dish.
Bake the chicken in the preheated oven for 45-50 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and crispy. Baste the chicken with the pan juices halfway through baking to enhance flavor.
Remove the baking dish from the oven and let the chicken rest for 5 minutes before serving.
Serve the Jamaican-Me-Hungry Chicken Bake with rice, steamed vegetables, or a side of your choice. Garnish with extra chopped green onions or lime wedges if desired.
Nutrition Facts
Calories |
2964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.3 g | 276% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 3403 mg | 148% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 27.2 g | ||
| Protein | 219.6 g | 439% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 247 mg | 19% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2966 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
