Caribbean Chicken

Well that Caribbean Sticky Rice was mighty good! But woman cannot live on rice and cilantro alone! She needs meat! And she mostly needs chicken. A smoky sweet, richly flavored, dark, charred skin chicken to be exact. A girl needs this, I tell you. And she needs little else.

Caribbean Chicken via StrictlyDeliciousTo give myself the Caribbean food fix I so desired, I put together a marinade for my chicken. Dark rum, fresh ginger, coconut aminos (my soy-free soy sauce), and special spices made this chicken taste out of this world! Now, I normally don’t think ahead enough to marinate anything, but I’m so glad that I put this together the night before I wanted to eat it! The extra “effort” was so worth it.

Caribbean Chicken via StrictlyDeliciousI’m being fully honest when I tell you, you will not believe how easy it is to make this chicken. Combine all of the ingredients in a plastic bag, marinate it for hours, empty the liquid and chicken into a skillet and cook on medium heat for 40 minutes. No special treatment or fancy equipment, no searing the meat or stove-oven collabo, no added seasonings or oils. Just marinate, dump, and cook. And it yields such yummy results!

Caribbean Chicken via StrictlyDelicious

I was surprised and so pleased that the dark marinade and cast iron skillet made this chicken taste like it was grilled even though it wasn’t! I crave grilled chicken a lot, but, alas, am not allowed to grill in my apartment complex. Looks like I’ve found my new solution for that!Caribbean Chicken via StrictlyDeliciousI invited my sister over for dinner and we both could not believe how good this chicken was!  A recipe that’s both easy and delicious earns a double thumbs up in both of our books. A quadruple thumbs up if you will…

Caribbean Chicken via StrictlyDeliciousCaribbean Chicken via StrictlyDelicious

Caribbean Chicken

Prep Time: 2 hours

Cook Time: 40 minutes

Total Time: 2 hours, 50 minutes

Yield: 4 servings

Serving Size: 1 chicken thigh


  • 4 bone-in, skin on chicken thighs
  • 1/2 c. dark rum
  • 1/4 c. lime juice
  • 2 tbs. coconut aminos (like this) (or 1 tbs. soy sauce, if not soy-free)
  • 2 tbs. olive oil
  • 1 tbs. brown sugar
  • 1 tsp. sea salt
  • 1/2 inch ginger, peeled and diced
  • 1/2 tsp. coriander
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground black pepper


    You won't believe how easy this spectacular chicken is!
  1. Add all ingredients to a gallon sized ziplock bag. Shake well to combine and refrigerate for 2-24 hours.
  2. After marinating, add the contents of the bag- sauce and chicken- to a large cast iron skillet. The chicken should be skin-side up.
  3. Turn the burner to medium (and leave it there the whole time), 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!
  4. After 40 minutes, when the chicken is fully cooked and coated in the sauce, remove to a plate and let rest for ten minutes.
  5. Serve with Caribbean Sticky Rice for an amazing meal!

Caribbean Chicken via StrictlyDelicious

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  1. gail smith says

    just want to make sure I understand the directions – you do NOT cover the skillet while cooking the 40 mins, right? Thanks

  2. Tess Danesi says

    Eating this now and, man, is it delicious. Substituted cherries for the mango in the rice, because cherries, while not tropical, are never wrong, and that too is so very good.

    Thanks for this recipe, it’s a keeper!

    • says

      Why thank you Tess! I’m so glad you enjoyed it, and so thankful for you letting me know! I love the idea with cherries. You’re right, you can never go wrong with them, especially now when they’re in season! Great idea!

  3. says

    This is one my must try list now. We have a marinated chicken already, but this has a whole new range of flavours. Maybe we’ll have two options for our summer bbqs now! Thank you so much. Happy FF

    • says

      My pleasure! I hope you do try and enjoy it! The flavors really are different from the normal ones I know and use. You’ll love it!

    • says

      Thanks, Loretta! It was hard to keep hands (and forks) off while I shot them, but well worth it! I’m so glad you like the photos!

  4. says

    Lina, this is over-the-top! Not only is it wildly flavourful, but it is dead easy!! You are my kind of chef! Now, I know that the co-hostess is supposed to be polite, but I’m piling my plate high with your chicken, and I’m hoping that nobody is going to notice what I did! Thanks so much for bringing your tropical treat to Fiesta Friday! 😀

  5. says

    Girrlll, that looks good! YUMMO! The skin on that chicken looks so crispy and charred, and without grilling?! I’d like a whole plate of this right now.

    • says

      Thanks Ngan!!! I was so amazed at how this turned out, and so thrilled! The crispy skin is always the best part 😉

  6. says

    WOW- This looks FANTASTIC… I’m always on the lookout for new marinades, (I found ONE so far this summer that I love, it’s a Satay marinade- SO good and easy just like this one)–I’ll definitely be trying this soon… especially because it really does sound nice and easy. I agree with you that I rarely prepare marinades ahead of time, it’s just hard to be that organized- but this will inspire me to do it, especially since you’ve laid out the ingredients and everything right here for us! Thanks for sharing!! 🙂

    • says

      My pleasure Stephanie! You’re right, a good marinade is a necessary tool in the arsenal. I hope you like this one! It really is just so easy. Perfect for summer when you really don’t want to be slaving away in the kitchen!

  7. says

    Wow, Lina…looks like your planning ahead really, really really paid off! This chicken looks fabulous. Your marinade sounds like perfection! <3

    • says

      Nancy, thanks so much! It really was great; now I’m getting better at thinking ahead after seeing the great results it yields. Wish I could make you some while you recover!


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