18 Spicy Caribbean Chicken Recipes Delightful

Fire up your taste buds with these 18 Spicy Caribbean Chicken Recipes that promise to transport your dinner table straight to the tropics! Perfect for home cooks looking to add a little heat and a lot of flavor to their meals, these dishes are a vibrant mix of quick dinners and comfort food favorites. Get ready to spice up your cooking routine—your palate will thank you!

Jerk Chicken with Mango Salsa

Outstanding for summer grilling, this jerk chicken pairs spicy heat with sweet mango salsa. Perfect for outdoor gatherings or a quick weeknight dinner.

Ingredients

• For the jerk chicken:
  • 2 lbs chicken thighs
  • 2 tbsp jerk seasoning
  • 1 tbsp olive oil
• For the mango salsa:
  • 1 ripe mango, diced
  • 1/4 cup red onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tbsp lime juice
  • 1/4 cup cilantro, chopped

Instructions

1. Preheat grill to medium-high heat, about 375°F.
2. Rub chicken thighs with olive oil and jerk seasoning. Ensure even coverage.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, combine mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Mix well.
5. Let chicken rest for 5 minutes before serving to retain juices.
6. Top chicken with mango salsa before serving.

Fiery jerk seasoning contrasts beautifully with the cool, sweet salsa. Serve over rice or with grilled vegetables for a complete meal.

Caribbean Chicken Curry with Coconut Milk

Ready to spice up your dinner routine? This Caribbean Chicken Curry with Coconut Milk brings bold flavors and creamy texture to your table in no time.

Ingredients

• For the curry:
• 2 lbs chicken thighs, skinless, boneless
• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and minced garlic. Sauté for 3 minutes until translucent.
3. Stir in curry powder and turmeric. Cook for 1 minute to release flavors.
4. Add chicken thighs to the skillet. Brown each side for 4 minutes.
5. Pour in coconut milk and chicken broth. Bring to a simmer.
6. Reduce heat to low. Cover and cook for 25 minutes until chicken is tender.
7. Stir in lime juice. Season with salt. Simmer uncovered for 5 minutes.

Must-try with fluffy rice or warm naan. The curry’s creamy coconut base and tender chicken make every bite a delight. Garnish with fresh cilantro for a pop of color.

Grilled Caribbean Chicken with Pineapple Glaze

Ready to spice up your dinner routine? This Grilled Caribbean Chicken with Pineapple Glaze brings tropical flavors to your table in under an hour.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
• For the glaze:
  • 1 cup pineapple juice
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp grated ginger
  • 2 garlic cloves, minced

Instructions

1. Preheat grill to medium-high heat (375°F).
2. Brush chicken breasts with olive oil and season with salt and pepper.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, combine pineapple juice, brown sugar, soy sauce, ginger, and garlic in a small saucepan.
5. Simmer glaze over medium heat for 10 minutes, stirring occasionally, until thickened.
6. Brush glaze onto chicken during the last 2 minutes of grilling.
7. Remove chicken from grill and let rest for 5 minutes before serving.

Caribbean Chicken boasts a juicy interior with a sticky, sweet glaze. Serve over rice with extra glaze for dipping or slice for tacos.

Caribbean Chicken Stew with Sweet Potatoes

Craving a hearty, flavorful meal that brings the tropics to your table? This Caribbean Chicken Stew with Sweet Potatoes is a vibrant, one-pot wonder.

Ingredients

• For the marinade: 2 lbs chicken thighs, 1 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1/2 tsp cayenne pepper
• For the stew: 1 tbsp olive oil, 1 onion diced, 1 bell pepper diced, 2 garlic cloves minced, 1 tbsp ginger minced, 2 sweet potatoes peeled and cubed, 1 can coconut milk, 1 cup chicken broth, 1 tbsp lime juice, 1 tsp thyme, salt to taste

Instructions

1. In a bowl, mix all marinade ingredients. Add chicken thighs, ensuring they’re fully coated. Marinate for at least 30 minutes.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Add marinated chicken, browning each side for 3 minutes. Remove and set aside.
3. In the same pot, add another tbsp of olive oil. Sauté onion, bell pepper, garlic, and ginger until soft, about 5 minutes.
4. Add sweet potatoes, coconut milk, chicken broth, lime juice, thyme, and salt. Bring to a simmer.
5. Return chicken to the pot. Cover and simmer on low heat for 25 minutes, or until sweet potatoes are tender.
6. Tip: For deeper flavor, let the stew sit for 10 minutes before serving. Tip: Adjust cayenne pepper to control heat. Tip: Serve over rice for a fuller meal.

Great for chilly evenings, this stew boasts tender chicken and sweet potatoes in a creamy, spicy coconut broth. Try garnishing with fresh cilantro for a pop of color.

Spicy Caribbean Chicken Wings

Let’s dive into making Spicy Caribbean Chicken Wings that pack a punch. These wings are a fiery, flavorful twist on a classic, perfect for any gathering.

Ingredients

• For the marinade:
  • 2 lbs chicken wings
  • 1/4 cup soy sauce
  • 2 tbsp olive oil
  • 2 tbsp brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp ginger powder
  • 1 tsp cayenne pepper
• For the sauce:
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 2 tbsp lime juice
  • 1 tbsp hot sauce

Instructions

1. In a large bowl, combine soy sauce, olive oil, brown sugar, garlic powder, ginger powder, and cayenne pepper to make the marinade.
2. Add chicken wings to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight for deeper flavor.
3. Preheat oven to 400°F. Line a baking sheet with parchment paper.
4. Arrange marinated wings on the baking sheet in a single layer. Bake for 25 minutes, then flip and bake for another 20 minutes until crispy and golden.
5. While wings bake, mix ketchup, honey, lime juice, and hot sauce in a small saucepan over medium heat. Simmer for 5 minutes until slightly thickened.
6. Toss baked wings in the sauce until evenly coated. Serve immediately.

Fiery and sticky, these wings offer a perfect balance of sweet and heat. Serve with a side of cool cucumber slices to tame the spice.

Caribbean Chicken and Rice with Black Beans

Caribbean flavors shine in this one-pot meal, combining tender chicken, aromatic rice, and hearty black beans. Perfect for weeknights, it’s a vibrant dish that packs a punch.

Ingredients

• For the chicken: 1 lb boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1 tsp ground cumin, 1 tsp smoked paprika
• For the rice: 1 cup long-grain white rice, 2 cups chicken broth, 1 can (15 oz) black beans (drained and rinsed), 1 red bell pepper (diced), 1 small onion (diced), 2 garlic cloves (minced), 1 tbsp tomato paste, 1 tsp dried oregano, 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, seasoning with salt, cumin, and smoked paprika. Cook for 5 minutes per side until golden. Remove and set aside.
2. In the same skillet, add diced onion and bell pepper. Cook for 3 minutes until softened. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
3. Add rice, black beans, chicken broth, oregano, and salt to the skillet. Stir to combine. Tip: Rinse the rice beforehand to remove excess starch for fluffier results.
4. Return chicken to the skillet, nestling it into the rice. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes until rice is tender and liquid is absorbed. Tip: Avoid lifting the lid to ensure even cooking.
5. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving. Tip: For extra flavor, garnish with fresh cilantro and a squeeze of lime.

Vibrant and satisfying, this dish offers a delightful contrast of textures with fluffy rice and juicy chicken. Serve with avocado slices or a spicy salsa for an extra kick.

Caribbean Chicken Patties with Spicy Mayo

Now, let’s dive into making these Caribbean Chicken Patties with Spicy Mayo. They’re packed with flavor and perfect for a quick meal.

Ingredients

• For the patties:
  • 2 cups shredded cooked chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 tbsp Caribbean jerk seasoning
  • 1 egg, beaten
  • 2 tbsp vegetable oil
• For the spicy mayo:
  • 1/2 cup mayonnaise
  • 1 tbsp hot sauce
  • 1 tsp lime juice

Instructions

1. In a large bowl, mix shredded chicken, breadcrumbs, onion, jerk seasoning, and beaten egg until well combined.
2. Shape the mixture into 4 equal-sized patties, about 1/2 inch thick.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Cook patties for 4-5 minutes per side, or until golden brown and crispy.
5. While patties cook, whisk together mayonnaise, hot sauce, and lime juice in a small bowl for the spicy mayo.
6. Serve patties hot with a dollop of spicy mayo on top or on the side for dipping.

Crispy on the outside and juicy inside, these patties are a burst of Caribbean flavors. Try serving them on toasted buns with extra spicy mayo and a side of sweet potato fries for a complete meal.

Slow Cooker Caribbean Chicken with Rum Sauce

Never underestimate the power of a slow cooker to bring bold flavors to your table with minimal effort. This Caribbean chicken, glazed with a rum-infused sauce, is a testament to that.

Ingredients

• For the chicken:
  • 2 lbs chicken thighs, skinless
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the rum sauce:
  • 1/2 cup dark rum
  • 1/4 cup brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 1/2 tsp allspice

Instructions

1. Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper.
2. Sear chicken thighs for 3 minutes per side until golden. Transfer to slow cooker.
3. In a bowl, whisk together rum, brown sugar, soy sauce, lime juice, garlic, ginger, and allspice. Pour over chicken.
4. Cover and cook on low for 6 hours. Tip: For thicker sauce, remove lid last 30 minutes.
5. Shred chicken slightly with forks. Tip: Let it sit 10 minutes to absorb more sauce.
6. Serve over rice. Tip: Garnish with sliced green onions for a fresh contrast.

The chicken emerges tender, pulling apart effortlessly, while the sauce offers a sweet, spicy depth. Try stuffing it into warm tortillas for a Caribbean twist on tacos.

Caribbean Chicken Salad with Citrus Dressing

Absolutely refreshing for summer, this Caribbean Chicken Salad with Citrus Dressing combines juicy chicken with vibrant flavors. A perfect balance of sweet and tangy, it’s a crowd-pleaser.

Ingredients

• For the chicken:
  • 2 boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp Caribbean jerk seasoning
• For the salad:
  • 4 cups mixed greens
  • 1 cup diced pineapple
  • 1/2 cup sliced red onion
  • 1/4 cup chopped cilantro
• For the dressing:
  • 1/4 cup orange juice
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1/2 tsp grated ginger

Instructions

1. Preheat grill to medium-high, 375°F.
2. Rub chicken breasts with olive oil and jerk seasoning.
3. Grill chicken for 6-7 minutes per side, until internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes, then slice.
5. In a large bowl, combine mixed greens, pineapple, red onion, and cilantro.
6. In a small bowl, whisk together orange juice, lime juice, honey, and ginger for the dressing.
7. Drizzle dressing over salad and toss gently.
8. Top salad with sliced chicken.

Bright flavors and textures make this salad a standout. Serve it in a hollowed-out pineapple for an extra tropical touch.

Caribbean Chicken Kebabs with Peppers and Onions

Let’s dive straight into making these vibrant Caribbean Chicken Kebabs with Peppers and Onions. Perfect for grilling season, they’re a burst of flavor in every bite.

Ingredients

• For the marinade:
  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 2 tbsp soy sauce
  • 1 tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 tsp ground allspice
  • 1/2 tsp cayenne pepper
• For the kebabs:
  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, lime juice, soy sauce, brown sugar, minced garlic, allspice, and cayenne pepper to make the marinade.
2. Add chicken cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat grill to medium-high heat (375°F to 400°F).
4. Thread marinated chicken, bell peppers, and onion pieces onto skewers, alternating between ingredients.
5. Grill kebabs for 10-12 minutes, turning every 3 minutes, until chicken is fully cooked (internal temperature of 165°F) and vegetables are charred.
6. Let kebabs rest for 5 minutes before serving to allow juices to redistribute.

Delight in the juicy, tender chicken paired with the smoky sweetness of grilled peppers and onions. Serve over a bed of cilantro lime rice for a complete meal that transports you to the islands.

Caribbean Chicken Soup with Dumplings

Delight in a bowl of Caribbean Chicken Soup with Dumplings, a hearty dish that combines tender chicken, vibrant vegetables, and fluffy dumplings in a rich, aromatic broth.

Ingredients

• For the soup:
  • 1 lb chicken thighs, bone-in
  • 6 cups water
  • 1 tbsp vegetable oil
  • 1 onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 3 garlic cloves, minced
  • 1 tsp thyme
  • 1 tsp allspice
  • Salt, to taste
• For the dumplings:
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup water

Instructions

1. Heat vegetable oil in a large pot over medium heat.
2. Add chicken thighs, skin side down, and brown for 5 minutes. Flip and brown the other side for another 5 minutes.
3. Remove chicken and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté for 5 minutes until softened.
4. Return chicken to the pot. Add water, thyme, allspice, and salt. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
5. While the soup simmers, prepare dumplings. Mix flour, baking powder, and salt in a bowl. Gradually add water, stirring until a dough forms.
6. After 30 minutes, remove chicken from the pot. Shred the meat, discard bones, and return meat to the pot.
7. Drop tablespoon-sized pieces of dumpling dough into the simmering soup. Cover and cook for 15 minutes.
8. Serve hot. The dumplings should be light and fluffy, soaking up the flavorful broth.

This soup offers a comforting texture with the soft dumplings and tender chicken. The allspice and thyme lend a warm, aromatic flavor. Try serving with a side of hot sauce for an extra kick.

Baked Caribbean Chicken with Plantains

Aromatic and vibrant, this dish brings the Caribbean to your kitchen with minimal effort. Perfect for weeknights yet impressive enough for guests.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp Caribbean jerk seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
• For the plantains:
  • 2 ripe plantains, sliced diagonally
  • 1 tbsp coconut oil
  • 1/2 tsp cinnamon

Instructions

1. Preheat oven to 375°F.
2. In a bowl, mix chicken breasts with olive oil, jerk seasoning, garlic powder, onion powder, and salt until evenly coated.
3. Place chicken on a baking sheet lined with parchment paper. Bake for 25 minutes, flipping halfway through.
4. While chicken bakes, heat coconut oil in a skillet over medium heat. Add plantain slices and sprinkle with cinnamon. Cook for 3 minutes per side, until golden.
5. Remove chicken from oven. Let rest for 5 minutes before serving.
6. Serve chicken with plantains on the side. Garnish with fresh cilantro if desired.

Perfectly spiced chicken pairs beautifully with sweet, caramelized plantains. Try serving over a bed of quinoa for a complete meal.

Caribbean Chicken Fricassee with Green Bananas

Kickstart your culinary adventure with this Caribbean Chicken Fricassee, a hearty dish that combines tender chicken with the unique texture of green bananas.

Ingredients

• For the chicken: 2 lbs chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper
• For the sauce: 1 onion (chopped), 2 garlic cloves (minced), 1 bell pepper (sliced), 2 cups chicken broth, 1 tbsp tomato paste, 1 tsp thyme
• For the bananas: 2 green bananas (peeled and sliced), 1 tbsp butter

Instructions

1. Season chicken thighs with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and brown for 5 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion, garlic, and bell pepper until soft, about 3 minutes.
4. Stir in chicken broth, tomato paste, and thyme. Bring to a simmer.
5. Return chicken to the skillet. Cover and cook on low heat for 25 minutes.
6. Meanwhile, melt butter in a separate pan. Add green bananas and cook until lightly browned, about 4 minutes per side.
7. Add bananas to the skillet with chicken. Cook uncovered for 5 more minutes.
8. Serve hot. The chicken should be fall-off-the-bone tender, and the bananas will have a slight bite.

Serve this fricassee over rice for a complete meal. The green bananas add a starchy contrast to the savory sauce.

Caribbean Chicken and Shrimp Paella

Make this Caribbean Chicken and Shrimp Paella for a vibrant, flavorful dish that’s perfect for any gathering. It combines juicy chicken, succulent shrimp, and aromatic spices in one pan.

Ingredients

• For the protein: 1 lb chicken thighs (boneless, skinless, cut into 1-inch pieces), 1 lb large shrimp (peeled and deveined)
• For the rice: 2 cups long-grain white rice, 4 cups chicken broth
• For the seasoning: 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp turmeric, 1 tsp garlic powder, 1 tsp salt
• For the veggies: 1 red bell pepper (diced), 1 yellow onion (diced), 2 cloves garlic (minced), 1 cup frozen peas

Instructions

1. Heat olive oil in a large paella pan or skillet over medium-high heat.
2. Add chicken pieces, cook until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pan, add shrimp, cook until pink, about 2 minutes per side. Remove and set aside.
4. Add bell pepper, onion, and garlic to the pan. Sauté until soft, about 3 minutes.
5. Stir in rice, smoked paprika, turmeric, garlic powder, and salt. Cook for 1 minute to toast the rice.
6. Pour in chicken broth, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
7. Add peas, chicken, and shrimp on top of the rice. Cover and cook for another 5 minutes.
8. Remove from heat, let stand covered for 5 minutes before serving.

Just before serving, fluff the rice gently to mix the ingredients. The paella should be moist but not soggy, with a slight crispiness at the bottom. Serve with lime wedges for an extra zing.

Caribbean Chicken Tacos with Avocado Crema

Spice up your taco night with these Caribbean chicken tacos, featuring a creamy avocado crema that balances the heat.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken thighs
  • 2 tbsp Caribbean jerk seasoning
  • 1 tbsp olive oil
• For the avocado crema:
  • 1 ripe avocado
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1/4 tsp salt
• For serving:
  • 8 small corn tortillas
  • 1/2 cup diced pineapple
  • 1/4 cup chopped cilantro

Instructions

1. Preheat a skillet over medium-high heat with 1 tbsp olive oil.
2. Coat 1 lb chicken thighs evenly with 2 tbsp Caribbean jerk seasoning.
3. Cook chicken in the skillet for 6 minutes per side, or until internal temperature reaches 165°F.
4. While chicken cooks, mash 1 ripe avocado in a bowl.
5. Stir in 1/2 cup sour cream, 1 tbsp lime juice, and 1/4 tsp salt into the avocado until smooth.
6. Warm 8 corn tortillas in a dry skillet for 30 seconds per side.
7. Slice cooked chicken into thin strips.
8. Assemble tacos by placing chicken on tortillas, topping with avocado crema, 1/2 cup diced pineapple, and 1/4 cup chopped cilantro.

Crunchy tortillas meet juicy, spicy chicken, cooled by the smooth avocado crema. Serve with extra lime wedges for a zesty kick.

Caribbean Chicken Pot Pie with Flaky Crust

Every bite of this Caribbean Chicken Pot Pie is a burst of flavor, wrapped in a flaky, buttery crust that’s impossible to resist.

Ingredients

• For the filling:
  • 2 cups cooked chicken, shredded
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 1/2 cup peas
  • 1/4 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder
  • 1/2 tsp thyme
  • 1/4 tsp allspice
  • 1 cup chicken broth
  • 1/2 cup coconut milk
  • 1 tbsp flour
  • 2 tbsp butter
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 2/3 cup butter, cold and cubed
  • 4-6 tbsp ice water

Instructions

1. Preheat oven to 375°F.
2. Melt butter in a large skillet over medium heat. Add onion and garlic, sauté until soft, about 3 minutes.
3. Stir in curry powder, thyme, and allspice. Cook for 1 minute until fragrant.
4. Add carrots and potatoes. Cook for 5 minutes, stirring occasionally.
5. Sprinkle flour over vegetables. Stir to coat.
6. Gradually add chicken broth and coconut milk. Bring to a simmer.
7. Add chicken and peas. Simmer for 10 minutes until thickened. Remove from heat.
8. For the crust, mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
9. Add ice water, 1 tbsp at a time, until dough comes together.
10. Roll out dough on a floured surface to fit your pie dish.
11. Pour filling into the dish. Cover with crust. Seal edges and cut slits on top.
12. Bake for 30-35 minutes until crust is golden brown.

Vibrant spices and creamy coconut milk make the filling rich and comforting. Serve with a side of mango salsa for a refreshing contrast.

Caribbean Chicken Burgers with Jerk Mayo

You’ve been craving something bold and tropical, and these Caribbean Chicken Burgers with Jerk Mayo hit the spot. They’re packed with flavor and easy to make.

Ingredients

– For the burgers:
– 1 lb ground chicken
– 1 tbsp Caribbean jerk seasoning
– 1/4 cup breadcrumbs
– 1 egg, beaten
– 2 tbsp olive oil
– For the jerk mayo:
– 1/2 cup mayonnaise
– 1 tbsp Caribbean jerk seasoning
– 1 tbsp lime juice
– For serving:
– 4 burger buns
– Lettuce leaves
– Sliced tomato

Instructions

1. In a bowl, mix ground chicken, 1 tbsp jerk seasoning, breadcrumbs, and beaten egg until combined.
2. Form the mixture into 4 equal-sized patties.
3. Heat olive oil in a skillet over medium-high heat.
4. Cook patties for 5-6 minutes on each side, or until internal temperature reaches 165°F.
5. While patties cook, mix mayonnaise, 1 tbsp jerk seasoning, and lime juice in a small bowl for the jerk mayo.
6. Toast burger buns lightly if desired.
7. Assemble burgers by placing a patty on each bun, topping with jerk mayo, lettuce, and tomato.

Rich in flavor with a spicy kick, these burgers are juicy inside with a slightly crispy exterior. Serve with a side of sweet potato fries for a complete Caribbean-inspired meal.

Caribbean Chicken Stir-Fry with Vegetables

Whip up a vibrant Caribbean Chicken Stir-Fry with Vegetables for a quick, flavorful weeknight dinner. This dish combines juicy chicken, crisp veggies, and a bold Caribbean-inspired sauce.

Ingredients

• For the chicken: 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• For the marinade: 2 tbsp olive oil, 1 tbsp soy sauce, 1 tsp garlic powder, 1 tsp ground allspice
• For the stir-fry: 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 cup broccoli florets, 1 carrot, julienned, 2 tbsp olive oil
• For the sauce: 1/4 cup orange juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp grated ginger, 1/2 tsp red pepper flakes

Instructions

1. In a bowl, combine chicken with marinade ingredients. Let sit for 15 minutes.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, cook until browned, about 5 minutes per side. Remove from skillet.
3. Add remaining 1 tbsp olive oil to the skillet. Stir-fry bell peppers, broccoli, and carrot for 4-5 minutes until crisp-tender.
4. Whisk together sauce ingredients in a small bowl. Pour over vegetables, bring to a simmer.
5. Return chicken to skillet. Stir to coat, cook for 2 minutes until heated through.
6. Tip: For extra flavor, marinate chicken overnight. Tip: Keep veggies crisp by not overcrowding the skillet. Tip: Adjust red pepper flakes to control heat.

Caribbean Chicken Stir-Fry offers a perfect balance of sweet and spicy with a satisfying crunch. Serve over quinoa or with a side of plantains for an authentic touch.

Conclusion

Absolutely bursting with flavor, these 18 Spicy Caribbean Chicken Recipes are your ticket to a tropical feast right at home. Whether you’re craving something sweet, smoky, or fiery, there’s a dish here to satisfy every palate. Don’t just take our word for it—dive into these recipes, share your favorites in the comments, and spread the spice by pinning this article on Pinterest. Happy cooking!

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