Ingredients
2 lbs Boneless, Skinless Chicken Thighs
2 tbsp Olive Oil
1 inch piece Fresh Ginger
4–5 Garlic Cloves
1 small Red Onio
1 red Bell Pepper
1 yellow Bell Pepper
½ – 1 Scotch Bonnet Pepper
2 sprigs fresh Thyme
½ tsp Allspice Berries
½ tsp Ground Cumi
1 tsp Smoked Paprika
1 tbsp Brown Sugar
2 tbsp Soy Sauce
2 tbsp Fresh Lime Juice
½ cup Chicken Broth
Pinch Salt
Pinch Black Pepper
Fresh Parsley
Fresh Cilantro
Instructions
- Pat your chicken thighs dry with paper towels. Cut them into 1-inch pieces. Season generously with a pinch of salt and black pepper
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chopped red onion and bell peppers. Cook for 5-7 minutes until they soften, stirring occasionally
- Stir in the minced ginger, garlic, scotch bonnet (if using), thyme, allspice, cumin, and smoked paprika. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic
- Push the vegetables to one side of the pan. Add the seasoned chicken pieces to the empty side of the pan. Sear for 3-4 minutes per side until lightly browned
- Stir the chicken and vegetables together. Add the brown sugar, soy sauce, and lime juice. Pour in the chicken broth. Bring the mixture to a simmer
- Reduce the heat to medium-low, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Stir occasionally
- Remove from heat. Taste and adjust seasonings if necessary. Garnish with fresh parsley or cilantro. Serve your delicious Caribbean chicken immediately
Notes
For even deeper flavor, marinate the chicken with half the spices, lime juice, and soy sauce for 30 minutes to overnight.
Pat chicken dry before cooking to ensure proper browning and enhanced flavor.
Adjust spice level by varying the amount of Scotch Bonnet pepper; remove seeds and membranes for less heat, or omit entirely. A pinch of red pepper flakes can be added for extra zing.
Fresh thyme and a garnish of cilantro or parsley significantly brighten the dish's aroma and taste.
Avoid crowding the pan when browning chicken to ensure searing instead of steaming, which helps develop a rich caramelized flavor.
Always taste the sauce before serving and adjust salt, lime, or brown sugar to achieve perfect flavor balance.
Boneless, skinless chicken breasts can be used, but reduce cooking time to prevent dryness. Pre-cooked rotisserie chicken can be simmered in the sauce for a quicker meal.
For a vegetarian option, firm tofu or chickpeas can be used to soak up the island flavors. Add diced carrots, zucchini, or sweet potatoes for a heartier meal.
Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days; flavors often deepen overnight.
For longer storage, freeze portions in freezer-safe containers for 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in a skillet with a splash of broth or water, or microwave individual portions, ensuring chicken reaches 165°F (74°C).
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 180mg