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Caribbean Chicken in a blue cooking pot.
My family came to visit over the holidays. Whenever I have visitors I let them “order off the menu” or choose something else they want to try. My mom requested Caribbean chicken. I had been wanting to do a Caribbean chicken dish for a while so I happily obliged. This chicken was full of spice and flavor without being too overwhelming. The acidity of the tomatoes added a nice brightness that made me feel like I was lounging on a beach in the Caribbean. Serve it over a little rice and you’ve got yourself a dang delicious meal.
  • 4 chicken thighs
  • 4 chicken drumsticks
  • Salt and Pepper.
  • 2 tablespoons olive oil
  • 4 large tomatoes cut into large chunks
  • 2 sweet onions cut into large chunks
  • 4 cloves garlic minced
  • 1/2 cup worcestershire sauce
  • 1/3 cup balsamic vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon ground ginger
  • 2 tablespoons lime juice about 1 lime
  • Season thighs and drumsticks with a little salt and pepper. Heat a large heavy pot over high heat. Add in the olive oil and sear the thighs and drumsticks on each side.
  • Add in tomatoes, onions, garlic, worcestershire, balsamic, sugar, salt, thyme, red pepper flakes, and ginger. Bring to a boil. Cover, reduce heat to low, and let simmer for 1 hour.
  • Stir in lime juice before serving. Serve over rice.
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