Caribbean Marry Me Chicken

This Caribbean Marry Me Chicken brings together crispy, jerk—seasoned chicken thighs with a creamy coconut sauce that is brightened by pineapple, sun—dried tomatoes, and lime juice. It captures the feeling of a sunny backyard barbecue with bold tropical flavors that invite you to relax and enjoy every bite.

I first made this dish when I wanted to bring the Caribbean vibe to a chilly evening and my family loved it so much, it quickly became a favorite for weekend dinners.

Ingredients

• Four bone—in, skin—on chicken thighs: for maximum flavor and crispy skin
• Jerk seasoning: provides that signature smoky, spicy kick characteristic of Caribbean cooking
• Garlic powder and smoked paprika: add depth and warmth— look for fresh ground spices for best flavor
• Cayenne pepper: brings a gentle heat— adjust to taste depending on spice preference
• Salt and black pepper: to season and enhance all other flavors
• One cup full—fat coconut milk: creates a luscious, creamy base for the sauce
• One third cup chopped sun—dried tomatoes: for a concentrated sweet and tangy punch— choose those packed in oil for richer flavor
• One third cup fresh pineapple chunks: delivers tropical freshness and natural sweetness— ripe but firm for best texture
• One quarter cup chopped red bell peppers: for color and mild sweetness
• One teaspoon fresh thyme leaves: for an earthy herbal note
• One teaspoon grated fresh ginger root: to add brightness and subtle warmth
• One tablespoon fresh lime juice: to brighten and balance the richness of coconut milk and sweetness of pineapple
• Chopped fresh cilantro leaves: for garnish and a fresh finish

Instructions

Season and Marinate Chicken:

Pat the chicken thighs dry thoroughly to ensure crisp skin when cooking. Generously coat both sides with jerk seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Let the chicken marinate at least 30 minutes. For best flavor, refrigerate for several hours or overnight, allowing the spices to deeply permeate the meat.

Brown Chicken:

Heat a heavy skillet over medium—high heat and add a splash of cooking oil. Place the chicken thighs skin—side down in the pan and cook for about five to seven minutes until the skin is crispy and golden brown. Flip the chicken over and cook the other side for three to four minutes. Remove the thighs from the pan and set aside while you prepare the sauce.

Prepare the Tropical Sauce:

In the same skillet, add the freshly grated ginger, chopped red bell peppers, and sun—dried tomatoes. Cook these for two to three minutes until fragrant and softened. Stir in the coconut milk, pineapple chunks, fresh thyme, and lime juice. Use a spoon to scrape up any browned bits from the bottom of the pan, as these are packed with flavor. Simmer the sauce gently, letting it thicken slightly.

Simmer Chicken in Sauce:

Nestle the browned chicken thighs back into the skillet, making sure they are covered by the sauce. Reduce heat to medium—low, cover the pan, and simmer gently for about twenty to twenty—five minutes. The chicken will cook through fully and absorb the luscious, well—blended sauce.

Finishing Touches and Garnish:

Before serving, sprinkle freshly chopped cilantro over the chicken to add a bright herbal note. Optionally, squeeze a bit more lime juice over the dish to lift the flavors further. Serve hot with coconut rice or fried plantains for an authentic Caribbean meal experience.

My favorite part of this recipe is the coconut milk sauce infused with pineapple and sun—dried tomatoes. It creates this beautiful balance of tropical sweetness and savory depth that always reminds me of family gatherings on warm summer evenings with laughter and rich aromas filling the air.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently over low heat to avoid curdling the coconut milk sauce. If the sauce thickens too much upon cooling, stir in a splash of coconut milk or water to loosen it when reheating.

Ingredient Substitutions

Bone—in chicken thighs can be swapped for boneless chicken breasts if you prefer leaner cuts, but watch the cooking time closely to prevent drying out. Sun—dried tomatoes can be replaced with fresh grape tomatoes for a fresher, lighter sauce— cook a bit longer to concentrate their sweetness. Pineapple chunks can be interchanged with mango for a different kind of tropical sweetness and creaminess that is equally delicious.

Serving Suggestions

Serve this chicken over fluffy coconut rice to soak up the flavorful sauce. Fried plantains or black beans make excellent traditional Caribbean side dishes. For a refreshing contrast, pair the meal with a tropical fruit punch or ginger beer. Grilled pineapple rings on the side add a lovely caramelized sweetness.

Always taste and adjust lime juice at the end to balance acidity and sweetness. Enjoy this vibrant Caribbean dish with coconut rice or fried plantains for a complete, comforting meal.

Common Questions About the Recipe

→ How do I thicken the coconut milk sauce?

Simmer the sauce uncovered to reduce excess liquid gently. Alternatively, whisk a small amount of cornstarch into cold water and stir it into the sauce to thicken quickly.

→ Can I adjust the spice level without losing flavor?

Yes, reduce the cayenne pepper or jerk seasoning slightly and enhance freshness by adding more fresh herbs like thyme, ginger, or garlic to maintain depth.

→ What are great side dishes to serve with this chicken?

Coconut rice, fried plantains, black beans, or steamed seasonal vegetables complement the rich, tropical flavors perfectly.

→ How can I achieve crisp skin on the chicken thighs?

Ensure the chicken skin is dry before cooking and use a hot skillet with enough oil. Cook skin-side down without moving until deeply golden and crispy.

→ Are there good ingredient substitutions?

You can swap bone-in thighs for boneless breasts for leaner meat and quicker cooking. Mango chunks can replace pineapple for a sweeter sauce variation.