I truly cannot believe it is already almost the end of June!
I’ve got to be honest with you, I had such wonderful, lofty goals to make a celebration cake for my blogaversary! But alas, my blogaversary was last month and my cake idea is still just an idea.
So instead, I thought a wonderful way to celebrate the FOURTH year of this blog (!!!!) would be to re-shoot one of my favorite, early recipes, this Caribbean Chicken. 😍
This Caribbean Chicken was the 10th recipe I ever posted on this blog and four years later, it remains one of my most popular pinned recipes ever.
And in four years, I have done very little to change it. This recipe is tried and true, so easy, and sooo good. The only thing I usually change about the original recipe is that I use powdered ginger instead of fresh ginger for convenience.
This recipe reminds me of everything I love about Caribbean food: tender meat, bright flavors, zesty citrus, a perfect balance between sweet and savory, and lots of rum. 😉
And I love the way the marinade is added to the pan right with the meat and how it cooks down into a sticky, savory-sweet glaze. This recipe requires no searing, no changing temperatures or moving the pan from the stove to the oven… Just dump everything, set the heat, and flip the chicken every ten minutes.
Then look how perfectly cooked! -swoon- That crispy skin is maybe my favorite part.
When I originally made this recipe back in 2014, I was trying to evoke the flavors of grilled chicken without using a grill, since I wasn’t allowed to have one in my apartment at the time. And ever since then, this recipe has been delivering exactly that. The smoky sweetness of the marinade and the crispy, charred skin from the glaze and the skillet make this chicken taste just like it was grilled, without ever having to step foot outside.
However, if you happen to have access to a grill and you want to use this recipe to make a fantastic, Caribbean-inspired marinade, I fully support that. Just tell me when to come over! 😜
- 4 bone-in, skin on chicken thighs
- 1/2 cup dark rum
- 1/4 cup lime juice
- 1 tablespoon soy sauce (or 2 tablespoons coconut aminos for soy-free)
- 2 tablespoons olive oil
- 1 tablespoons brown sugar
- 1 teaspoon sea salt
- 1/2 inch ginger, peeled and diced or 1 tablespoon powdered ginger
- 1/2 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground black pepper
- Add all ingredients to a gallon sized ziplock bag. Shake well to combine and refrigerate for 2-24 hours.
- After marinating, add the contents of the bag—sauce and chicken—to a large cast-iron skillet. The chicken should be skin-side up.
- Turn the burner to medium and let the contents of the pan bubble away. Cook the chicken and sauce for 40 minutes, turning the chicken with tongs every 10 minutes. As it cooks that liquid will cook into a fabulous chicken glaze!
- After 40 minutes, when the chicken is fully cooked and coated in the sauce, remove to a plate and let rest for ten minutes.
- Serve with Caribbean Sticky Rice for an amazing meal!
This post has been edited from its original version published June 17, 2014.