Baked Caribbean Coconut Chicken with Mango Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs marinated in coconut milk and spices, baked to perfection and topped with a fresh, tangy mango salsa. This caribbean-inspired chicken (dairy-free) ready in about 110 minutes blends bone-in chicken thighs, coconut milk, minced garlic cloves into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve the baked chicken thighs hot, topped generously with the fresh mango salsa for a bright, tropical contrast.

Frequently asked questions

How long does Baked Caribbean Coconut Chicken with Mango Salsa take to make?

Total time is about 110 minutes (70 min prep + 40 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Baked Caribbean Coconut Chicken with Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Baked Caribbean Coconut Chicken with Mango Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Caribbean Coconut Chicken with Mango Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Caribbean Coconut Chicken with Mango Salsa dairy-free?

Yes — this recipe is tagged dairy-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes