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Caribbean Jerk Chicken with Coconut Peppers and Onions

This vibrant Caribbean-inspired dish features marinated chicken seared to golden perfection, then simmered with colorful peppers and onions in a creamy coconut milk sauce. The dish offers a tender, juicy texture with a fragrant, spicy-sweet flavor profile, finished with a bright squeeze of lime and fresh herbs.
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Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 lbs chicken thighs or breasts, skin-on preferably bone-in for more flavor
  • 1/4 cup lime juice freshly squeezed
  • 3 cloves garlic minced
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 teaspoon allspice ground or crushed berries
  • 1 can (13.5 oz) coconut milk
  • 1 red bell pepper bell pepper chopped
  • 1 yellow onion onion sliced
  • 2 tablespoons oil for searing
  • to taste salt and pepper
  • fresh cilantro for garnish

Equipment

  • Skillet or frying pan
  • Marinating bowl
  • Sharp knife
  • Tongs
  • Measuring spoons and cups

Method
 

  1. Combine lime juice, minced garlic, thyme, and allspice in a bowl, then add the chicken, turning to coat evenly. Cover and marinate in the fridge for at least 2 hours to develop flavor.
  2. Preheat your skillet over medium-high heat and add oil. Once shimmering, carefully place the chicken skin-side down and sear for about 5-7 minutes until golden brown and crispy.
  3. Flip the chicken using tongs, then add the sliced peppers and onions around the chicken in the pan. Pour in the coconut milk, spreading the vegetables evenly.
  4. Reduce the heat to low, cover the skillet partially with a lid, and let everything simmer gently for about 20 minutes until the chicken is cooked through and tender, and the sauce has thickened slightly.
  5. Uncover and squeeze fresh lime juice over the dish, then sprinkle with chopped cilantro for a burst of freshness. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve the jerk chicken hot, spooning the rich coconut sauce and vegetables over rice or alongside fried plantains for a true Caribbean experience.