Caribbean Chicken Recipe

Marinate the chicken

In a large bowl, whisk together 1 cup fresh lime juice, 1/4 cup soy sauce, 2 tbs olive oil, 2 tbs brown sugar, 2 tbs chopped fresh thyme, 4 minced garlic cloves, 1 tsp ground allspice, 1 tsp black pepper, and 1 tsp salt. Add the 8 chicken thighs and toss to coat. Cover and refrigerate for at least 1 hour, preferably 3–6 hours.

Roast or pan-sear the chicken

Remove chicken from marinade and let excess drip off. Preheat oven to 425°F (220°C) if roasting. For oven method: Arrange thighs skin-side up on a rimmed baking sheet lined with foil. Roast 30–35 minutes until internal temperature reaches 165°F (74°C) and skin is crisp. For stovetop method: Heat a large skillet over medium-high heat and add 1 tbs olive oil. Sear chicken skin-side down 6–8 minutes until browned, flip and cook 6–10 minutes more until cooked through. Let rest 5 minutes before serving.

Rinse 2 cups rice under cold water until the water runs clear. In a medium saucepan, heat a small splash of oil over medium heat and sauté 2 minced garlic cloves and 3 chopped scallions for 1 minute until fragrant.

Add the rinsed rice, 3.5 cups water or broth, 1/2 cup coconut milk, 1 tbs fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 3–4 minutes until soft. Add 2 minced garlic cloves and 1/2 tsp ground cumin and cook 30 seconds until fragrant.

Add 2 cups drained, rinsed black beans, stir to combine and warm through 3–5 minutes. Mash about 1/3 of the beans lightly with the back of a spoon for a creamier texture. Stir in 1 tbs fresh lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Keep warm until plating.

Peel 3 ripe plantains and slice them on the diagonal into 1/2-inch thick pieces. Heat about 1 cup vegetable oil in a wide skillet over medium heat until shimmering (about 350°F / 175°C).

Fry plantain slices in batches for 2–3 minutes per side until golden brown and caramelized. Transfer to a paper towel–lined plate, sprinkle with 1/4 tsp salt, and keep warm. Drain oil between batches if needed.

In a blender or food processor combine 1 cup cilantro leaves, 1/2 cup parsley leaves, 2 chopped scallions, 1 jalapeño (seeded if desired), 2 minced garlic cloves, 1/4 cup fresh lime juice, 1/2 cup olive oil, 3/4 tsp salt, and 1/2 tsp black pepper.

Pulse until a loosely emulsified, slightly chunky sauce forms. Taste and adjust seasoning or add a tablespoon of water if too thick. Transfer to a bowl and refrigerate until ready to serve.

Divide island rice among 4 plates. Spoon warm black beans alongside the rice. Place 2 chicken thighs per plate and arrange 4–5 fried plantain slices next to the chicken.

Drizzle about 2–3 tbs of Pali sauce over each plate (or serve on the side). Garnish with 1 tbs fresh cilantro leaves per plate and a lime wedge. Serve immediately.