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Caribbean Spiced Chicken in Coconut Rum Sauce

This vibrant dish features tender chicken thighs marinated in spices, lime juice, and rum, then pan-seared to golden perfection. It’s served with a rich, smoky coconut milk sauce infused with fiery Scotch bonnet peppers and aromatic allspice, creating a colorful and flavorful main course with a luscious, saucy finish.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4
Course: Main Course
Cuisine: Caribbean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs (bone-in preferred) skin-on for extra flavor
  • 2 limes lime juice freshly squeezed
  • 1 cup coconut milk full-fat preferred
  • 1 scotch bonnet Scotch bonnet pepper handle with gloves, seeds optional for heat
  • 1 teaspoon allspice ground
  • 2 tablespoons rum dark or light, as preferred
  • 1 teaspoon smoked paprika for smoky depth
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 2 tablespoons oil vegetable or coconut oil

Equipment

  • Heavy skillet or cast iron pan
  • Marinating bowl
  • Wooden spoon or spatula
  • Meat thermometer
  • Kitchen tongs

Method
 

  1. Mix lime juice, allspice, smoked paprika, rum, and a pinch of salt in a bowl.
  2. Add chicken thighs to the marinade, ensuring they are coated well. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  3. Heat oil in a heavy skillet over medium heat until shimmering and slightly fragrant.
  4. Remove chicken from marinade and place in the hot skillet, skin-side down if skin-on. Sear for about 7-8 minutes per side until golden brown and cooked through, using a meat thermometer to check for 75°C/165°F.
  5. While the chicken cooks, finely chop the Scotch bonnet (wear gloves) and set aside.
  6. Remove cooked chicken and set aside to rest briefly. In the same pan, add chopped onion, garlic, and Scotch bonnet, sautéing until fragrant and the onion is translucent, about 3-4 minutes.
  7. Pour in coconut milk, add lime juice, and a splash of rum. Stir well, scraping up any browned bits from the bottom of the pan.
  8. Bring the sauce to a gentle simmer and cook until slightly thickened, about 10 minutes, stirring occasionally. Taste and adjust seasoning if needed.
  9. Return the chicken to the skillet, spooning some sauce over the top. Let it heat through for a few minutes.
  10. Serve the chicken with plenty of sauce, alongside rice or fried plantains for a complete Caribbean-inspired meal.

Notes

For extra heat, include more Scotch bonnet or add a dash of hot sauce. Adjust cooking time based on the thickness of your chicken thighs. The sauce can be made ahead and reheated gently before serving.