Caribbean Marry Me Chicken

This Caribbean Marry Me Chicken brings together spicy jerk heat and creamy coconut milk with bright lime for a dish bursting with island flavor. Juicy skin on bone in thighs get beautifully crispy and then shine in a silky sauce filled with sun dried tomatoes, pineapple, red bell pepper, fresh thyme, and ginger. This is the perfect recipe when you want a comforting one pan dinner that feels special enough for date night but simple for a weeknight.

I first whipped this up on a whim when craving something tropical and spicy. Now it’s a family favorite that gets requested whenever we want a cozy dinner with a bright twist.

Ingredients

• Four bone in skin on chicken thighs: these stay juicy and crisp beautifully
• Jerk seasoning: packed with warm spices for authentic island heat
• Garlic powder: a classic flavor base that enhances the chicken
• Smoked paprika: adds smokiness and depth, look for Spanish if you can
• Cayenne pepper: dial in the heat, lighter if you prefer less spice
• Salt and black pepper: for seasoning balance
• Coconut milk: brings creamy richness and smooth mouthfeel, use full fat for best results
• Sun dried tomatoes: give tangy sweetness and umami, rehydrate dry packs to soften
• Fresh pineapple chunks: add tropical sweetness and texture contrast
• Red bell peppers: offer a crisp, sweet note and color pop
• Fresh thyme: herbaceous brightness that lifts the sauce
• Fresh grated ginger root: a warm zing that enhances complexity
• Fresh lime juice: vibrant acidity to brighten and balance the richness
• Fresh cilantro leaves, chopped: for fresh garnishing and a burst of color

Instructions

Season the Chicken:

Pat chicken thighs very dry with paper towels ensuring the skin crisps instead of steaming. Mix jerk seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper in a bowl. Rub this spice blend all over the chicken including under the skin for full flavor penetration. Let it rest at room temperature for 15 minutes while you prepare sauce ingredients.

Sear for Golden Skin:

Heat a large skillet over medium high heat with just a tiny film of oil to glisten. Place the chicken skin side down carefully and resist moving it for 8 to 10 minutes until the skin turns deep golden brown and much of the fat renders out. Flip and add 2 more minutes on the flesh side, then transfer to a plate. Pour off all but about one tablespoon of fat from the pan to keep flavor without excess grease.

Bloom Aromatics:

Turn heat down to medium and add diced red bell pepper, grated ginger, fresh thyme leaves, and a pinch of salt to the reserved fat in the skillet. Cook stirring for 2 to 3 minutes until the veggies are glossy and fragrant, which builds a flavorful base for the sauce.

Add Tomatoes and Pineapple:

Stir in chopped sun dried tomatoes and pineapple chunks, cooking for 1 to 2 minutes to marry their flavors with the aromatics and deepen the sauce’s tropical character.

Build the Sauce:

Pour in the coconut milk and fresh lime juice while scraping up browned bits from the pan with a wooden spoon. Bring the mixture to a gentle simmer, taking care not to boil so that the sauce stays creamy and does not split or curdle.

Simmer the Chicken:

Nestle the chicken thighs back into the sauce skin side up so the skin remains crisp. Spoon sauce carefully around without covering the top. Cover the pan slightly ajar and simmer on low for 18 to 22 minutes until the chicken reaches an internal temperature of 175 degrees Fahrenheit and the juices run clear.

Optional Re Crispm and Reduce:

For extra crispy skin, transfer the thighs to a baking sheet and broil skin side up for 2 to 3 minutes while letting the sauce reduce to your desired thickness in the skillet.

Finish and Serve:

Taste the sauce and adjust with salt or more lime juice if needed. Return the chicken to the pan if you broiled it, then garnish with fresh cilantro leaves. Serve hot alongside coconut rice, rice and peas, or crispy tostones that will soak up every last bit of the luscious sauce.

I am wild about the way the fresh thyme and ginger brighten the rich coconut sauce giving it a layered, fresh quality that feels like a vacation in every bite. One family dinner stands out when I made this for a casual gathering and everyone kept going back for seconds — it truly brings people together.

Storage Tips

Cool leftovers to room temperature and store in an airtight container in the fridge for up to three days. Reheat gently over low heat with a splash of coconut milk or water to keep the sauce creamy and prevent it from breaking. Chicken can also be frozen for up to three months. Thaw overnight in the fridge before gently reheating.

Ingredient Substitutions

Sun dried tomatoes can be swapped for roasted red peppers, which give a sweet and silky texture with less acidity. Pineapple can be replaced with ripe mango for a softer and smooth tropical sweetness. If coconut milk is not available, use evaporated milk with a teaspoon of neutral oil to replicate the richness without the coconut taste.

Serving Suggestions

Serve this chicken over coconut rice for a fragrant pairing or with classic rice and peas for extra island flair. A crisp cucumber salad with a tangy vinaigrette cuts through the richness beautifully. For texture contrast, sprinkle toasted coconut flakes on top for added crunch.

This recipe is an easy way to bring bright Caribbean flavors to weeknight dinner without fuss. It pairs beautifully with coconut rice to soak up the silky sauce.

Common Questions About the Recipe

→ Why did my coconut sauce split and how can I fix it?

High heat or early acid addition can cause splitting. Remove from heat and whisk in a splash of coconut milk or hot water to re-emulsify the sauce.

→ How do I get crispy chicken skin without it steaming?

Pat chicken dry, heat the pan properly, and avoid moving the thighs until the skin naturally releases and turns golden brown.

→ Can I reduce the heat without losing flavor?

Halve the cayenne pepper, add more coconut milk to mellow heat, and finish with extra lime juice to brighten flavors.

→ Is it possible to use boneless, skinless chicken thighs or breasts?

Yes, but reduce simmering time to 10-14 minutes. Note the sauce will be less rich without chicken skin and bones.

→ How can I thicken a too-thin sauce quickly?

Simmer uncovered to reduce, or whisk in a teaspoon of tomato paste for extra body and subtle savory depth.

→ Can this dish be prepared ahead of time?

Yes, store refrigerated up to 3 days. Reheat gently covered with a splash of water or coconut milk to maintain sauce silkiness.