Best 9 Caribbean Coconut Chicken Recipes

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Tantalize your taste buds with the vibrant flavors of the Caribbean in this delectable coconut chicken recipe. This dish, steeped in the culinary traditions of the Caribbean, promises an explosion of tropical flavors with every bite. Succulent chicken pieces are marinated in a fragrant blend of coconut milk, aromatic spices, and zesty citrus, creating a symphony of flavors that will transport you to the sun-kissed beaches of the Caribbean.

Indulge in the harmony of flavors as the chicken is seared to perfection, its crispy exterior yielding to a tender and juicy interior. The creamy coconut milk marinade infuses the chicken with a rich, velvety texture, while the aromatic spices, including cumin, paprika, and thyme, add depth and warmth. A hint of citrus from the lime juice brightens the dish, cutting through the richness of the coconut milk and creating a refreshing balance.

This Caribbean coconut chicken recipe includes variations to suit every palate. For those who prefer a milder flavor, a creamy coconut sauce can be prepared, adding a velvety richness to the dish. If you crave a touch of heat, a spicy coconut sauce, infused with the fiery kick of habanero peppers, will set your taste buds alight. And for those who love the classic combination of sweet and savory, a sweet and sour coconut sauce, featuring the tanginess of pineapple and the sweetness of brown sugar, will provide a delectable contrast to the succulent chicken.

Whether you choose the creamy, spicy, or sweet and sour coconut sauce, this Caribbean coconut chicken recipe is sure to become a favorite in your kitchen. Its vibrant flavors, tender chicken, and versatility make it perfect for any occasion, from casual family dinners to festive gatherings. So, embark on a culinary journey to the Caribbean and tantalize your taste buds with this delightful coconut chicken dish.

Check out the recipes below so you can choose the best recipe for yourself!

CARIBBEAN SMOTHERED CHICKEN WITH COCONUT, LIME, AND CHILES



Caribbean Smothered Chicken With Coconut, Lime, and Chiles image

Smothered pork chops may be an iconic soul food specialty, but this recipe proves you can smother anything. All it really means is coating slow-cooked meat with a blanket of saucy aromatics that end up as gravy too.

Provided by Carla Hall

Categories     Dinner     Chicken     Coconut     Lime     Chile Pepper     Hot Pepper     Soy Free     Dairy Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

1 teaspoon vegetable oil
4 large bone-in, skin-on chicken thighs (1½ pounds)
Kosher salt and freshly ground black pepper
6 large sprigs thyme
2 large onions, thinly sliced
2 garlic cloves, chopped
1 habanero chile, slit
1 cup light coconut milk
Zest and juice of 1 large lime, plus wedges for serving
1/2 teaspoon mild yellow curry powder

Steps:

  • Heat the oil in a shallow Dutch oven or casserole with a lid over high heat.
  • Season the chicken generously with salt and pepper and add to the hot oil, skin side down. Sear, flipping once, until browned on both sides and the fat renders, about 5 minutes.
  • Push the chicken to one side of the pan, add the thyme and onions to the other side, and reduce the heat to medium-low.
  • Cook, stirring, until the onions get some color, about 4 minutes. Add the garlic, chile, ½ teaspoon salt, and ½ teaspoon pepper. Cook, stirring, for 1 minute, then add the coconut milk and ¼ cup water. Bring to a boil, stirring.
  • Arrange the chicken in a single layer skin side up and surround with the onion mixture. The skin should be just above the liquid line. Cover and simmer until the chicken is cooked through, about 20 minutes.
  • Uncover and stir in the lime juice. Simmer uncovered until the sauce thickens, about 5 minutes. Stir in the curry powder and lime zest.
  • Serve immediately with lime wedges.
  • DO AHEAD: The cooked chicken can be refrigerated for up to 3 days.

CREAMY CARIBBEAN CHICKEN & COCONUT SOUP



Creamy Caribbean Chicken & Coconut Soup image

Make and share this Creamy Caribbean Chicken & Coconut Soup recipe from Food.com.

Provided by SolightlyUK

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

6 -8 spring onions
2 garlic cloves
1 red chile
6 ounces cooked chicken, shredded or diced
2 tablespoons vegetable oil
1 teaspoon ground turmeric
300 ml coconut milk
900 ml chicken stock
2 ounces small soup pasta or 2 ounces spaghetti, broken into small pieces
1/2 lemon, sliced
salt & freshly ground black pepper
1 -2 tablespoon freshly chopped coriander (cilantro)
1 sprig fresh coriander (to garnish)

Steps:

  • Trim the spring onions and thinly slice.
  • Peel the garlic and finely chop.
  • Cut off the top from the chilli, slit down the side and remove seeds and membrane, then finely chop.
  • Heat a large wok, add the oil and when hot, add the spring onions, garlic and chilli and stir-fry for 2 minutes or until the onion has softened.
  • Stir in the turmeric and cook for 1 minute.
  • Blend the coconut milk with the chicken stock until smooth, the pour into the wok.
  • Add the pasta or spaghetti with the lemon slices and bring to the boil.
  • Simmer, half-covered, for 10-12 minutes, or until pasta is tender, stirring occasionally.
  • Remove the lemon slices and add the chicken.
  • Season to taste with salt and pepper and simmer for 2-3 minutes or until the chicken is heated through.
  • Stir in the chopped coriander and ladle into heated bowls.
  • Garnish with sprigs of fresh coriander and serve immediately.

CARIBBEAN COCONUT CHICKEN BITES



Caribbean Coconut Chicken Bites image

This recipe translates into finger food and hors d'oeuvres as easily as it is served for a main course.

Provided by Jerri Reed

Categories     Appetizers and Snacks     Tapas

Time 1h35m

Yield 8

Number Of Ingredients 13

4 thin slices prosciutto
4 skinless, boneless chicken breast halves - pounded to 1/4-inch thickness
1 ripe mango - peeled and cut into eight 1-inch wide strips
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon curry powder
⅛ teaspoon ground black pepper
⅛ teaspoon finely crumbled dried thyme
2 eggs, beaten
2 cups unsweetened shredded coconut
vegetable oil for deep frying, or as needed
1 lime, juiced
1 lime, cut into wedges

Steps:

  • Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken.
  • Place 2 slices mango in the center of each prosciutto slice.
  • Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly.
  • Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes.
  • Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate.
  • Pour beaten eggs onto a separate plate.
  • Sprinkle coconut onto a third plate.
  • Slice chicken rolls into 1 to 1 1/2-inch pieces.
  • Roll chicken in the flour mixture and shake off any excess flour.
  • Coat chicken in the beaten egg until completely covered; allow excess egg to drip off.
  • Roll chicken in coconut.
  • Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium.
  • Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes.
  • Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls.
  • Place chicken rolls on a baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes.
  • Splash chicken rolls with lime juice and serve alongside lime wedges.

Nutrition Facts : Calories 420.1 calories, Carbohydrate 22.1 g, Cholesterol 83.2 mg, Fat 30 g, Fiber 4.9 g, Protein 17.9 g, SaturatedFat 16 g, Sodium 270.3 mg, Sugar 4.8 g

CARIBBEAN COCONUT CHICKEN



Caribbean Coconut Chicken image

This dish is a little spicy, a little sweet and very delicious. I like to garnish it with some flaked coconut and chopped peanuts. Rice is the perfect side dish to enjoy with the coconut sauce.

Provided by Geema

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 small onion, chopped
2 garlic cloves
1/2 teaspoon dry crushed red pepper
1/4 cup ground peanuts
1 teaspoon ground coriander
1 teaspoon sugar
1 teaspoon salt
2 teaspoons grated fresh lemon rind
6 bone-in chicken breast halves, skinned
2 tablespoons butter
1 (15 ounce) can cream of coconut
1 tablespoon soy sauce

Steps:

  • Stir together first 8 ingredients in a shallow bowl; reserve 2 Tablespoons mixture.
  • Dredge chicken breasts in remaining mixture.
  • Melt butter in a lare skillet over medium-high heat; add chicken, and cook 2 minutes on each side.
  • Stir in reserved onion mixture, cream of coconut and soy sauce.
  • Cover and reduce heat; simmer 20 minutes or until chicken is done.
  • I like to garnish this dish with a few sprinkles of flaked coconut and chopped peanuts.

CARIBBEAN COCONUT CHICKEN



Caribbean Coconut Chicken image

Make and share this Caribbean Coconut Chicken recipe from Food.com.

Provided by ElizabethKnicely

Categories     Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 teaspoon vegetable oil
1 1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
0.5 (14 ounce) can coconut milk
salt, to taste
pepper, to taste
1 pinch crushed red pepper flakes

Steps:

  • Preheat oven to 425ºF (220ºC).
  • In a large skillet, fry chicken breasts in vegetable oil until the chicken just begins to brown.
  • Stir onions, green bell pepper and red bell pepper into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper and red pepper flakes.
  • Transfer the mixture to a 9- x 13-inch baking dish and bake in a 425ºF (220ºC) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

CHICKEN IN COCONUT MILK (MARTINIQUE, CARIBBEAN)



Chicken in Coconut Milk (Martinique, Caribbean) image

This is my final recipe to enter from *The Essential Caribbean Cookbook* edited by Heather Thomas & I feel like I'm ending a cruise thru the islands of the Caribbean. Ck out the 2 desserts I entered from this cookbook as either would be great as the finale of this meal. *Enjoy* !

Provided by twissis

Categories     Chicken

Time 55m

Yield 4 Main-Dish Servings, 4 serving(s)

Number Of Ingredients 10

3 tablespoons peanut oil
1 whole chicken (Cut in typical quarters or use breasts as desired)
2 onions (Finely chopped)
2 garlic cloves (Crushed)
1 red chili pepper (Fresh & finely chopped)
2 cups coconut milk
saffron strand (a few)
salt (To taste)
pepper (To taste)
2 tablespoons parsley (Freshly chopped)

Steps:

  • Heat peanut oil in a lrg deep skillet & add chicken quarters (or breasts). Fry gently over moderate heat till all chicken surfaces are golden brown, turning occ in the oil. Remove chicken & set aside.
  • Add onions, garlic & chile to the skillet & fry gently till soft (about 5 minutes). Do not allow onion to brown ~ it should be only lightly colored.
  • Return chicken to the skillet & pour in the coconut milk. Sprinkle w/saffron & season w/salt & pepper. Stir well & simmer gently for 30-40 min till the chicken is cooked + tender & the sauce has thickened & somewhat reduced. Serve immediately w/boiled rice, a ladle of sauce over the chicken & rice & sprinkled w/fresh parsley.

Nutrition Facts : Calories 1368.7, Fat 87.3, SaturatedFat 39.8, Cholesterol 243.8, Sodium 284.9, Carbohydrate 85.5, Fiber 1.5, Sugar 79.2, Protein 60

CARIBBEAN PINEAPPLE/COCONUT CHICKEN



CARIBBEAN PINEAPPLE/COCONUT CHICKEN image

Categories     Chicken     Marinate     Quick & Easy     Dinner     Healthy

Yield 2 servings

Number Of Ingredients 13

1 fresh pineapple
1 Tbl veg. oil
2 boneless, skinless chicken breasts
1 clove galic-pressed-rubbed on raw chicken
1-2 Tbl flour-rubbed on raw chicken
1/4 cup water
2-3 Tbl honey
1-2 Tbl soy sauce
zest and juice of one lime
1/4 Teas coconut extract
pinch of red pepper
1-2 Tbl flaked coconut
1-2 Teas minced cilantro

Steps:

  • In an 8-inch skillet-saute pineapple in oil till lightly browned-remove to plates-then add the chicken to the same pan-cook till browned-mix all ther ingredients and add to chicken-cover and simmer 12-15 min.-arrange the chicken on the pineapple slices on plates-spoon sauce over chicken and sprinkle with a litte more coconut.

CARIBBEAN COCONUT CHICKEN



Caribbean Coconut Chicken image

This savory chicken dish is a passed down recipe from my Hawaiian godmother. The perfect dish to serve for an intimate gathering.

Provided by Tia

Categories     World Cuisine Recipes     Latin American     Caribbean

Yield 4

Number Of Ingredients 9

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1 ½ onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
½ (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown.
  • Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.
  • Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Nutrition Facts : Calories 272.1 calories, Carbohydrate 9.2 g, Cholesterol 68.4 mg, Fat 13.3 g, Fiber 2.5 g, Protein 29.4 g, SaturatedFat 9.9 g, Sodium 87.2 mg, Sugar 3.7 g

COCONUT CHICKEN TENDERS WITH CREAMY CARIBBEAN SALSA



Coconut Chicken Tenders with Creamy Caribbean Salsa image

This coconut chicken tenders recipe is such a fun change of pace. The salsa's tropical flavor makes the dish fresh and bright. -Jane Estrin, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 23

1 can (8 ounces) crushed pineapple, drained
1 medium jicama, peeled and chopped
1 medium sweet red pepper, chopped
1 medium mango, peeled and chopped
1 jalapeno pepper, seeded and quartered
2 tablespoons minced fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced fresh gingerroot
1 teaspoon grated lime zest
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups buttermilk
1-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 large egg whites
1/4 cup water
3 cups panko bread crumbs
1 cup unsweetened shredded coconut
2 tablespoons sesame seeds
2 teaspoons paprika
Cooking spray

Steps:

  • Place the first 10 ingredients in a food processor; pulse until finely chopped but not pureed, 5 to 6 times. Transfer to a bowl; fold in sour cream. Cover and refrigerate until serving. In a shallow dish, combine chicken and buttermilk. Cover and refrigerate 30 minutes. , Preheat oven to 400°. In a shallow dish, combine flour, salt and pepper. In another shallow dish, whisk together egg whites and water. In a third shallow dish, stir together panko, coconut, sesame seeds and paprika. Drain chicken. Dip chicken, a few pieces at a time, in flour mixture to coat; shake off excess. Dip in egg mixture, then in panko mixture, patting to help coating adhere., Place chicken on lightly greased baking sheets; spritz with cooking spray. Bake until chicken is no longer pink, 15-20 minutes, turning halfway through cooking and spritzing with additional cooking spray. Serve with salsa.

Nutrition Facts : Calories 402 calories, Fat 13g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 315mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 6g fiber), Protein 31g protein.

Tips:

- Choose chicken breasts that are roughly the same size to ensure even cooking. - Use a large skillet or Dutch oven to prevent the chicken from overcrowding. - Cook the chicken over medium heat to prevent it from burning. - Use a meat thermometer to ensure that the chicken is cooked through, with an internal temperature of 165°F (74°C). - Add the coconut milk mixture to the skillet or Dutch oven and bring to a simmer. - Simmer the chicken in the coconut milk mixture for 10-15 minutes, or until the chicken is tender and the sauce has thickened. - Serve the chicken with rice, vegetables, or your favorite sides.

Conclusion:

This Caribbean coconut chicken recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the coconut milk sauce is rich and creamy. With a few simple tips, you can make this dish at home and enjoy the taste of the Caribbean in your own kitchen.

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