Caribbean Marry Me Chicken (Print Version)

Tender jerk-seasoned chicken thighs cooked in creamy coconut sauce with pineapple, sun-dried tomatoes, and lime.

# 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 full-fat coconut milk
09 - ⅓ cup chopped sun-dried tomatoes
10 - ⅓ cup fresh pineapple chunks
11 - ¼ cup chopped red bell peppers
12 - 1 teaspoon fresh thyme leaves
13 - 1 teaspoon freshly grated ginger root
14 - 1 tablespoon fresh lime juice

→ Garnish

15 - Chopped fresh cilantro leaves

# Steps to Follow:

01 - Pat the chicken thighs dry with paper towels. Season both sides evenly with jerk seasoning, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper. Let marinate for at least 30 minutes, or refrigerate for several hours to deepen flavor.
02 - Heat a heavy skillet over medium-high heat and add a small amount of oil. Place chicken skin-side down, cooking until golden and crispy, about 5–7 minutes. Flip and cook the other side for an additional 3–4 minutes. Remove from pan and set aside.
03 - Using the same skillet, add grated ginger, chopped red bell peppers, and sun-dried tomatoes. Sauté until aromatic, approximately 2–3 minutes. Pour in coconut milk, fresh pineapple chunks, thyme, and lime juice, scraping the pan to lift any browned bits. Simmer gently to slightly thicken.
04 - Nestle browned chicken thighs into the sauce. Reduce heat to medium-low, cover, and cook for 20–25 minutes, until chicken is thoroughly cooked and tender, and the flavors are well melded.
05 - Sprinkle chopped fresh cilantro over the finished dish. Optionally squeeze extra lime juice on top. Serve hot with coconut rice or fried plantains for an authentic Caribbean accompaniment.

# Additional Notes:

01 - For crispiest skin, ensure chicken is thoroughly dried and the skillet and oil are hot before adding the chicken.
02 - To prevent the sauce from separating, use full-fat coconut milk and avoid boiling; maintain a gentle simmer.
03 - Adjust spice by reducing cayenne or jerk seasoning and enhancing fresh aromatic herbs to maintain depth without excess heat.
04 - Marinating overnight intensifies jerk flavor; consider adding fresh ginger, green onion, and allspice to the marinade.
05 - To thicken watery sauce, simmer uncovered or whisk in a cornstarch slurry gently.

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