Caribbean Chicken

Welcome to the vibrant world of Caribbean cuisine, where the sun-drenched landscapes and rich cultural heritage come together to create dishes that are as colorful as they are flavorful. One such dish that encapsulates the essence of this tropical paradise is the Tropical Breeze Caribbean Chicken. This delightful recipe is not just a meal; it’s a culinary journey that transports you straight to the sandy beaches and lush jungles of the Caribbean islands.

Discover the vibrant flavors of the Caribbean with this Tropical Breeze Caribbean Chicken recipe. This dish features succulent chicken thighs marinated in a fragrant blend of spices, lime juice, and creamy coconut milk, all topped with sweet pineapple. Perfect for family dinners or gatherings, it's easy to prepare and bursting with tropical goodness. Enjoy a taste of paradise in your kitchen and impress your loved ones with this colorful and delicious meal!

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Ingredients

4 chicken thighs (bone-in, skin-on)

2 tablespoons olive oil

1 teaspoon ground allspice

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon cayenne pepper (adjust according to spice preference)

Salt and pepper, to taste

Juice of 2 limes

Zest of 1 lime

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon brown sugar

1 cup coconut milk

1 bell pepper (red or yellow, diced)

1 small onion (diced)

2 cloves garlic (minced)

1 cup fresh pineapple chunks

Fresh cilantro, for garnish

Instructions

Marinate the Chicken:

- In a large mixing bowl, combine olive oil, allspice, paprika, garlic powder, onion powder, cayenne pepper, salt, pepper, lime juice, lime zest, thyme, and brown sugar.

- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 1 hour (or preferably overnight).

Cook the Chicken:

- Preheat your oven to 375°F (190°C).

- Heat a large oven-safe skillet over medium-high heat. Once hot, add the marinated chicken thighs skin side down. Sear for about 5 minutes until the skin is golden brown and crispy. Flip the chicken and sear for another 2-3 minutes on the other side.

Add Vegetables:

- Remove the chicken from the skillet and set aside on a plate. In the same skillet, add diced bell pepper, onion, and minced garlic. Sauté for 3-4 minutes until the vegetables are softened and fragrant.

Combine and Bake:

- Pour the coconut milk into the skillet with the sautéed vegetables, followed by the pineapple chunks. Bring this mixture to a gentle simmer.

- Nestle the chicken thighs back into the skillet, skin-side up. Spoon some of the coconut sauce over the thighs for extra flavor.

- Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the chicken is cooked through and has reached an internal temperature of 165°F (75°C).

Serve:

- Remove the skillet from the oven and let it rest for about 5 minutes. Garnish with fresh cilantro before serving.

- Serve this delicious Caribbean chicken over steamed jasmine rice or alongside a light salad for a flavorful meal!

Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings