Baked Caribbean Coconut Chicken with Mango Salsa

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken thighs marinated in coconut milk and spices, baked to perfection and topped with a fresh, tangy mango salsa. This Caribbean-inspired chicken recipe (dairy-free), ready in about 110 minutes, pairs bone-in chicken thighs, coconut milk, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 70 min Cook: 40 min Serves 4 Caribbean cuisine 450 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 cup coconut milk
4, minced garlic cloves
1 tsp ground allspice
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
2 tbsp lime juice
1 cup, diced fresh mango
1/2 cup, diced red bell pepper
1/4 cup, finely chopped red onion
2 tbsp, chopped fresh cilantro
1, seeded and minced jalapeño pepper
2 tbsp olive oil

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Instructions

Step 1: In a large bowl, combine 1 cup coconut milk, 4 minced garlic cloves, 1 tsp ground allspice, 1 tsp ground cumin, 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp lime juice. Add 6 bone-in chicken thighs and toss to coat evenly. Marinate for at least 1 hour in the refrigerator.
Step 2: Preheat oven to 400°F. Arrange the marinated chicken thighs on a baking sheet lined with foil, skin side up. Drizzle 2 tbsp olive oil over the chicken. Bake for 35-40 minutes until the skin is golden and juices run clear.
Step 3: While chicken bakes, prepare the mango salsa by mixing 1 cup diced fresh mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, and 1 minced jalapeño pepper in a bowl. Let sit for 10 minutes to meld flavors.
Step 4: Serve the baked chicken thighs hot, topped generously with the fresh mango salsa for a bright, tropical contrast.