Caribbean Marry Me Chicken (Print Version)

Tender chicken with spicy jerk, creamy coconut sauce, pineapple, and fresh herbs for vibrant island taste.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 teaspoon jerk seasoning
03 - 1 teaspoon garlic powder
04 - ½ teaspoon smoked paprika
05 - ¼ teaspoon cayenne pepper
06 - ¼ teaspoon salt
07 - ¼ teaspoon black pepper

→ Sauce

08 - 1 cup canned coconut milk
09 - ⅓ cup chopped sun-dried tomatoes
10 - ⅓ cup fresh pineapple chunks
11 - ¼ cup chopped red bell pepper
12 - 1 teaspoon fresh thyme leaves
13 - 1 teaspoon grated fresh ginger root
14 - 1 tablespoon fresh lime juice

→ Garnish

15 - Fresh cilantro leaves, chopped

# Steps to Follow:

01 - Pat chicken thighs dry thoroughly and combine jerk seasoning, garlic powder, smoked paprika, cayenne, salt, and black pepper. Rub seasoning mixture thoroughly over chicken, including beneath the skin. Let rest at room temperature for 15 minutes.
02 - Heat a large skillet over medium-high heat with a thin layer of oil. Place chicken skin side down and cook undisturbed for 8 to 10 minutes until skin is deep golden and fat has rendered. Flip and sear flesh side for 2 minutes. Remove chicken to plate and discard excess fat, leaving about 1 tablespoon in the pan.
03 - Reduce heat to medium. Add red bell pepper, grated ginger, thyme leaves, and a pinch of salt to the pan. Cook while stirring for 2 to 3 minutes until vegetables are glossy and fragrant.
04 - Stir in chopped sun-dried tomatoes and pineapple chunks. Cook for 1 to 2 minutes to blend flavors.
05 - Pour in coconut milk and lime juice. Scrape browned bits from the pan with a wooden spoon. Bring to a gentle simmer without boiling to maintain sauce smoothness.
06 - Nestle chicken back into the sauce skin side up, spooning sauce around to avoid wetting skin. Cover pan partially and simmer on low heat for 18 to 22 minutes until chicken reaches 175°F internally and juices run clear.
07 - For crispier skin, transfer chicken to a sheet pan and broil skin side up for 2 to 3 minutes while reducing sauce to desired thickness on stovetop.
08 - Adjust sauce seasoning with salt or lime juice as needed. Return chicken to pan if broiled. Garnish with chopped cilantro and serve hot paired with rice, rice and peas, or crispy tostones.

# Additional Notes:

01 - Pat chicken completely dry before searing to ensure crisp skin.
02 - Maintain low simmer to prevent coconut milk from breaking.
03 - Render and reserve one tablespoon of chicken fat for aromatic sauté.
04 - Use a meat thermometer to confirm thigh temperature between 175°F and 185°F for optimal juiciness.
05 - Soak non-oil-packed sun-dried tomatoes in hot water for 10 minutes before chopping to soften.
06 - Broiling post-simmer intensifies skin crispness and reduces sauce.

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