Spicy Caribbean Chicken
Transport your taste buds to a tropical paradise with this flavorful Spicy Caribbean Chicken recipe! Juicy, bone-in chicken thighs are marinated in a vibrant blend of Scotch bonnet pepper, fresh ginger, lime juice, and warm spices like allspice and cinnamon, delivering a harmonious balance of heat, zest, and sweetness. Pan-seared to golden perfection and then simmered in a rich, aromatic sauce infused with green onions and reserved marinade, this dish ensures maximum flavor in every bite. Ready in under an hour, this one-pan wonder is perfect for busy weeknights or special occasions. Serve it over fluffy rice or alongside caramelized plantains for a Caribbean-inspired feast that’s sure to impress. Keywords: Spicy Caribbean Chicken, Caribbean chicken recipe, chicken marinade, Scotch bonnet recipes, tropical chicken dishes.
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Recipe Information
Ingredients
- 8 pieces Chicken thighs (bone-in, skin-on)
- 1 piece Scotch bonnet pepper
- 4 pieces Garlic cloves
- 1 tablespoon Ginger (fresh, grated)
- 3 tablespoons Soy sauce
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Brown sugar
- 1 teaspoon Allspice (ground)
- 0.5 teaspoon Cinnamon (ground)
- 1 teaspoon Thyme (dried)
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper (freshly ground)
- 2 tablespoons Vegetable oil
- 3 pieces Green onions (chopped)
- 0.5 cup Chicken stock
Instructions
Begin by preparing the marinade. In a blender or food processor, combine the Scotch bonnet pepper, garlic cloves, grated ginger, soy sauce, lime juice, brown sugar, allspice, cinnamon, thyme, smoked paprika, salt, and black pepper. Blend until smooth.
Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Let the chicken marinate in the refrigerator for at least 2 hours, or overnight for the best flavor.
When ready to cook, heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Remove the chicken from the marinade, allowing any excess to drip off, and reserve the marinade for later use.
Sear the chicken thighs in the hot oil, skin-side down, for about 4-5 minutes, or until golden brown. Flip the chicken and cook for another 3-4 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped green onions and sauté for 1-2 minutes until softened.
Pour the reserved marinade into the skillet and cook for 2-3 minutes, stirring constantly, to reduce and concentrate the flavors.
Return the chicken thighs to the skillet and pour in the chicken stock. Bring the mixture to a simmer.
Cover the skillet, reduce the heat to medium-low, and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Serve the Spicy Caribbean Chicken hot, garnished with additional chopped green onions if desired. It pairs beautifully with rice, plantains, or a fresh salad.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1077 mg | 47% | |
| Total Carbohydrate | 8.6 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 4.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 546 mg | 12% | |
*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.
