Coconut-Lime Braised Caribbean Chicken Thighs

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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 drafted and published.

Tender chicken thighs gently braised in a fragrant coconut milk and lime sauce with Caribbean spices for a vibrant, comforting dish. This Caribbean-inspired chicken recipe, ready in about 45 minutes, pairs bone-in chicken thighs, coconut milk, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 10 min Cook: 35 min Serves 4 Caribbean cuisine 420 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
1 can (400 ml) coconut milk
3 tbsp fresh lime juice
2 tbsp olive oil
4 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tsp ground allspice
1 tsp ground cumin
1 small scotch bonnet pepper, sliced (optional)
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh cilantro leaves, chopped
1/2 cup water

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 tsp salt and 1/2 tsp black pepper, then sear them skin-side down for 5 minutes until golden and crispy, flipping halfway through.
Step 2: Remove chicken and set aside. In the same skillet, add 4 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 1 minute until fragrant.
Step 3: Stir in 1 tsp ground allspice, 1 tsp ground cumin, and 1 small sliced scotch bonnet pepper (optional) and cook for 30 seconds.
Step 4: Pour in 1 can (400 ml) coconut milk, 1/2 cup water, and 3 tbsp fresh lime juice, stirring to combine and scraping any browned bits from the pan.
Step 5: Return the chicken thighs to the skillet, skin-side up, reduce heat to low, cover, and simmer gently for 25 minutes until chicken is cooked through and sauce thickens slightly.
Step 6: Garnish with 1/4 cup chopped fresh cilantro leaves before serving with rice or plantains.