Caribbean Chicken

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Caribbean chicken recipe is a delightful combination of flavors that will transport your taste buds to the sunny shores of the Caribbean. Tender chicken marinated in a blend of aromatic spices, tangy lime juice, and sweet pineapple creates a mouthwatering dish that is both savory and refreshing. Grilled to perfection, this dish is perfect for a summer barbecue or a weeknight dinner. The juicy chicken is complemented by the vibrant flavors of the Caribbean, making it a crowd-pleasing favorite.

Keywords: Caribbean, chicken, recipe, flavors, grilled.

Caribbean chicken recipe details

Caribbean chicken recipe, recipe Rating: 4.5
Number of votes:103

My friend first made these crispy fried chicken pieces for me at her BBQ party last summer, I loved them and have been making the dish ever since. I serve mine in a bowl placed in the middle of the table, with a bowl of salad.
Ready in: 2 hours 15 mins

Ingredients

Serves: 4

• Oil for deep frying
• 2 garlic cloves
• 3 limes
• 2 tablespoons mango juice
• 3 pounds chicken
• 4 fl ounces dark rum
• 2 tablespoons desiccated coconut
• 6 ounces flour
• 2 eggs
• Salt
• 1 ripe mango

Preparation method

Prep: 30 mins | Cook: 45 mins | Extra time: 1 hour, marinating

1. Peel the garlic, sprinkle with the salt and crush with a fork. Squeeze the juice from 1 of the limes and mix it into the garlic, along with the mango juice and rum.
2. Cut the chicken into 12 pieces, place in a bowl and cover with the marinade. Cover bowl, place in fridge and leave for 1 hour, turning the pieces every now and then.
3. Mix the coconut with half the flour. Put the remaining flour on another plate. Beat eggs. Remove the chicken from the marinade, dip first in flour, then egg, then coconut flour. Heat the oil in a large frying pan at 350 degrees F or 180 degrees C, no hotter because the coconut will burn.
4. Fry chicken in 3 batches for about 15 minutes each. turning once until golden. Put chicken on kitchen paper to drain, then onto a warm plate or bowl. Place in a low oven to keep warm.
5. Cut rest of the limes into slices, cut the mango into thin wedges. garnish the chicken with the limes and mango and serve.