Ingredients
- Chicken thighs (bone-in, skin-on): 6
- Scotch bonnet pepper: 1, finely chopped (use sparingly and remove seeds for less heat)
- Allspice berries: 1 teaspoon, crushed
- Ground ginger: 1 teaspoon
- Dried thyme: 2 teaspoons
- Brown sugar: 2 tablespoons
- Soy sauce: 2 tablespoons
- Long-grain rice: 2 cups
Instructions
- Step 1: In a bowl, combine the chopped scotch bonnet pepper, crushed allspice, ground ginger, dried thyme, brown sugar, and soy sauce. Mix well to form a marinade.
- Step 2: Rub the marinade all over the chicken thighs, ensuring they are fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight.
- Step 3: Preheat oven to 375°F (190°C). Arrange the marinated chicken thighs in a baking dish, skin side up. Pour any remaining marinade over the chicken.
- Step 4: Bake for 45-50 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. Internal temperature should reach 165°F (74°C).
- Step 5: While the chicken is baking, cook the rice according to package directions. For added flavor, use chicken broth instead of water, or add a bay leaf and a pinch of turmeric to the cooking water.
Notes
- Store leftover Caribbean chicken and flavored rice separately in airtight containers in the refrigerator for up to 3 days.
- For best results, reheat the chicken in the oven at 350°F (175°C) to retain its crispy skin, and microwave the rice with a splash of water to prevent it from drying out.
- Serve this vibrant chicken alongside a refreshing mango salsa or a simple slaw to complement the rich flavors.
- Chef's tip: To avoid burning, tent the chicken with foil during the last 15 minutes of baking if the skin is browning too quickly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American