18 Flavorful Caribbean Chicken Recipes Spicy

Ready to spice up your dinner routine? Caribbean chicken dishes bring bold flavors, vibrant spices, and a little heat to your table—perfect for shaking up weeknight meals or weekend feasts. From jerk-seasoned classics to creamy coconut curries, these 18 recipes will transport your taste buds to the tropics. Get ready to fire up the stove (or grill!) and dive into these irresistible, flavor-packed dishes.

Jerk Chicken with Pineapple Salsa

This bold and tropical jerk chicken gets a bright, juicy finish with a quick pineapple salsa—perfect for bringing Caribbean flavors to your weeknight dinner.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 3 tbsp jerk seasoning (store-bought or homemade)
• 2 tbsp olive oil
• 1 cup fresh pineapple, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 tsp honey

Instructions:

1. In a bowl, toss chicken thighs with 3 tbsp jerk seasoning and 2 tbsp olive oil until evenly coated. Let marinate for 15 minutes (or up to 2 hours for deeper flavor).
2. Heat a grill or skillet over medium-high. Cook chicken for 6–7 minutes per side, until internal temperature reaches 165°F and char marks form.
3. While chicken cooks, combine 1 cup pineapple, 1/4 cup red onion, 1/4 cup cilantro, 1 tbsp lime juice, 1/2 tsp salt, and 1/2 tsp honey in a bowl. Stir gently.
4. Rest chicken for 5 minutes, then top with pineapple salsa before serving.

The salsa’s sweetness balances the smoky-spicy jerk rub beautifully, and it all comes together faster than takeout.

Tip: For extra char, press chicken lightly with a spatula during the last 2 minutes of cooking.

Caribbean Coconut Curry Chicken

This fragrant, creamy curry brings the tropics to your table with tender chicken, warm spices, and a silky coconut sauce that’s perfect for spooning over rice.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp brown sugar
• 1 tsp salt
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add chicken and sear until browned, about 3 minutes per side. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add garlic and ginger, cooking 1 minute until fragrant.
3. Stir in 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp allspice, and 1/4 tsp cayenne (if using), toasting for 30 seconds.
4. Pour in coconut milk and chicken broth, scraping up any browned bits. Add 1 tbsp brown sugar and 1 tsp salt, then return chicken to the skillet. Simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
5. Remove from heat and stir in 1 tbsp lime juice. Garnish with cilantro.

The allspice and coconut milk create a uniquely Caribbean balance—earthy, sweet, and just rich enough without being heavy.

Tip: For extra depth, toast whole allspice berries with the dried spices, then remove before serving.

Grilled Caribbean Lime Chicken

Bright, zesty, and packed with island vibes, this grilled chicken gets its irresistible flavor from a tangy lime marinade with a hint of spice.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp olive oil
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp ground allspice
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. In a bowl, whisk together 1/4 cup lime juice, 2 tbsp olive oil, 2 tbsp honey, 3 minced garlic cloves, 1 tsp allspice, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne (if using).
2. Add chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 1 hour (or up to 4 hours).
3. Preheat grill to medium-high (about 400°F). Remove chicken from marinade (discard excess) and grill for 6–7 minutes per side, or until internal temperature reaches 165°F.
4. Transfer to a plate, sprinkle with 2 tbsp chopped cilantro, and let rest for 5 minutes before serving.

The allspice and lime combo gives this chicken a uniquely vibrant, almost tropical depth—perfect for turning a weeknight dinner into a mini getaway.

Tip: For extra charred edges, press the chicken lightly with a spatula during the last 2 minutes of grilling.

Spicy Mango Chicken Skewers

These skewers pack a punch with sweet mango and spicy chili—perfect for grilling season and guaranteed to disappear fast at your next cookout.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 ripe mango, peeled and diced into 1-inch chunks
• 3 tbsp olive oil
• 2 tbsp honey
• 1 tbsp lime juice
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust to taste)
• 1/2 tsp salt
• Wooden or metal skewers (if using wooden, soak for 30 mins)

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp honey, 1 tbsp lime juice, 2 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp cayenne, and 1/2 tsp salt. Add chicken pieces and toss to coat. Marinate for at least 30 minutes (or up to 4 hours).
2. Thread chicken and mango chunks alternately onto skewers, leaving a little space between pieces.
3. Preheat grill to medium-high (about 400°F). Grill skewers for 4–5 minutes per side, turning once, until chicken reaches 165°F and has slight char marks.

The sticky-sweet glaze caramelizes on the grill, while the mango keeps the chicken juicy—no dipping sauce needed!

Tip: For extra heat, sprinkle skewers with chili flakes right before serving.

Caribbean Jerk Chicken Tacos

These tacos pack a punch with smoky-sweet jerk seasoning, juicy chicken, and a bright mango slaw—perfect for shaking up taco night!

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 2 tbsp Caribbean jerk seasoning (store-bought or homemade)
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 cup shredded red cabbage
• 1 ripe mango, diced
• 1/4 cup chopped cilantro
• 8 small flour tortillas, warmed
• Lime wedges, for serving

Instructions:

1. In a bowl, toss chicken thighs with 1 tbsp olive oil, 2 tbsp jerk seasoning, 1 tbsp brown sugar, and 1 tbsp lime juice. Let marinate 15 minutes (or up to 2 hours).
2. Heat remaining 1 tbsp olive oil in a skillet over medium-high. Cook chicken for 5–6 minutes per side until internal temp reaches 165°F. Rest 5 minutes, then slice.
3. Meanwhile, toss cabbage, mango, and cilantro in a bowl.
4. Fill warm tortillas with chicken and slaw. Serve with lime wedges.

The sweet mango balances the fiery jerk spice, while the cabbage adds a satisfying crunch—no boring tacos here!

Tip: For extra heat, drizzle with hot sauce or add sliced jalapeños to the slaw.

One-Pot Caribbean Chicken and Rice

This vibrant dish brings sunny Caribbean flavors to your table with minimal cleanup—just toss everything in one pot and let the magic happen!

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 cup long-grain white rice, rinsed
• 1.5 cups chicken broth
• 1 (13.5 oz) can coconut milk
• 1 tbsp brown sugar
• 1 tbsp jerk seasoning
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced (about 2 tbsp)
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat 1 tbsp olive oil in a large Dutch oven over medium-high. Add chicken thighs and sear for 3 minutes per side until golden. Transfer to a plate.
2. In the same pot, sauté onion, bell pepper, and 3 minced garlic cloves for 3 minutes until softened.
3. Stir in 1 cup rice, 1 tbsp brown sugar, 1 tbsp jerk seasoning, 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper until fragrant, about 1 minute.
4. Pour in 1.5 cups chicken broth and 1 can coconut milk, scraping up any browned bits. Nestle chicken back into the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff rice, then drizzle with 2 tbsp lime juice and sprinkle with 1/4 cup cilantro.

The creamy coconut rice soaks up all the smoky-sweet jerk spices, while the lime brightens every bite—no side dishes needed!

Tip: For extra heat, add a minced Scotch bonnet pepper with the garlic.

Caribbean Chicken Stew with Dumplings

This hearty stew brings the vibrant flavors of the islands to your kitchen, with tender chicken, aromatic spices, and fluffy dumplings soaking up every drop of the rich coconut broth.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 scotch bonnet pepper, seeded and minced (optional for heat)
• 1 tbsp fresh thyme leaves
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (13.5 oz) can coconut milk
• 2 cups chicken broth
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 cup whole milk
• 2 tbsp melted butter

Instructions:

1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high. Add chicken and sear until browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion, garlic, bell pepper, and scotch bonnet pepper for 3 minutes until softened. Stir in 1 tbsp thyme, 1 tsp allspice, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Pour in coconut milk, chicken broth, 1 tbsp brown sugar, and 1 tbsp lime juice. Return chicken to the pot. Simmer uncovered for 20 minutes.
4. Meanwhile, make dumplings: Whisk together 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt. Stir in 1/3 cup milk and 2 tbsp melted butter until just combined.
5. Drop tablespoon-sized dough balls into the simmering stew. Cover and cook for 15 minutes (don’t peek!) until dumplings are fluffy and cooked through.

The magic here? The dumplings steam right in the stew, absorbing all those Caribbean spices while keeping their pillowy texture. Serve with extra lime wedges for a bright finish.

Tip: For extra depth, replace 1/2 cup broth with 1/2 cup pineapple juice—just stir it in with the liquids.

Grilled Jerk Chicken Wings

These smoky-sweet wings pack a punch with bold Jamaican jerk flavors—perfect for your next backyard cookout or game-day spread.

Ingredients:

• 2 lbs chicken wings, split at joints
• 3 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp ground allspice
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper (adjust for heat)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp lime juice
• 2 tbsp soy sauce

Instructions:

1. In a bowl, whisk together 3 tbsp olive oil, 2 tbsp brown sugar, 1 tbsp allspice, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp lime juice, and 2 tbsp soy sauce to make the marinade.
2. Toss chicken wings in the marinade until fully coated. Cover and refrigerate for at least 2 hours (or overnight for deeper flavor).
3. Preheat grill to medium-high (400°F). Grill wings for 12–15 minutes, flipping halfway, until charred and internal temperature reaches 165°F.

The caramelized edges and aromatic spice blend make these wings irresistible—serve with extra lime wedges to balance the heat.

Tip: For extra smokiness, add a handful of soaked wood chips (like hickory) to your grill.

Caribbean Chicken and Sweet Potato Curry

This Caribbean-inspired curry wraps tender chicken and sweet potatoes in a fragrant coconut sauce with just the right kick—comfort food with a sunny twist.

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 medium sweet potatoes, peeled and diced into 1-inch cubes
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground allspice
• 1/4 tsp cayenne pepper (optional)
• 1 (14-oz) can coconut milk
• 1 cup low-sodium chicken broth
• 1 tbsp brown sugar
• 1 tsp salt
• Fresh cilantro, for garnish

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add 3 garlic cloves and 1 tbsp ginger, stirring for 30 seconds until fragrant.
3. Stir in 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp allspice, and 1/4 tsp cayenne (if using). Cook for 1 minute to toast the spices.
4. Pour in coconut milk, 1 cup broth, 1 tbsp brown sugar, and 1 tsp salt. Add sweet potatoes and return chicken to the pot. Simmer uncovered for 20 minutes, stirring occasionally, until potatoes are tender and sauce thickens slightly.
5. Garnish with cilantro and serve over rice.

The allspice and coconut milk give this curry a uniquely Caribbean depth—sweet, earthy, and just spicy enough to keep you coming back.

Tip: For extra richness, swap half the broth with a splash of pineapple juice.

Spicy Caribbean Chicken Patties

These golden, flaky patries pack a punch of island flavor with juicy spiced chicken tucked inside—perfect for a handheld weeknight dinner or game-day snack.

Ingredients:

• 2 cups cooked shredded chicken
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 scotch bonnet pepper (or jalapeño), seeded and minced
• 1 tsp ground allspice
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 cup chicken broth
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1/2 tsp salt
• 1 package (14 oz) frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium. Sauté 1 small yellow onion for 3 minutes until soft. Add 2 garlic cloves and 1 scotch bonnet pepper; cook 1 minute.
2. Stir in 1 tsp allspice, 1 tsp smoked paprika, 1/2 tsp thyme, and 1/2 tsp salt. Add shredded chicken, 1/4 cup chicken broth, 1 tbsp ketchup, and 1 tbsp Worcestershire sauce. Simmer 5 minutes until liquid reduces. Let cool slightly.
3. Roll out thawed puff pastry into 6″ squares. Spoon 2 tbsp filling onto each, fold into triangles, and crimp edges with a fork. Brush with beaten egg.
4. Bake at 400°F for 20 minutes until puffed and golden.

The allspice and Scotch bonnet create a bold, aromatic heat that’s balanced by the buttery pastry—no dipping sauce needed!

Tip: For extra crispness, brush the pastry with mayo instead of egg wash.

Caribbean Chicken and Plantain Casserole

This Caribbean Chicken and Plantain Casserole is a tropical twist on comfort food, with juicy chicken, sweet plantains, and a hint of spice—all baked to bubbly perfection.

• 2 cups shredded cooked chicken (rotisserie works great!)
• 2 ripe yellow plantains, sliced into 1/2-inch rounds
• 1 (14 oz) can coconut milk
• 1/2 cup chicken broth
• 1 small red bell pepper, diced
• 1/2 small red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp brown sugar
• 1 tbsp jerk seasoning
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (for garnish)

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium. Add plantains and cook 2–3 minutes per side until lightly caramelized. Remove and set aside.
2. In the same skillet, add remaining 1 tbsp olive oil, red bell pepper, and red onion. Sauté 3–4 minutes until softened.
3. Stir in shredded chicken, coconut milk, chicken broth, brown sugar, jerk seasoning, garlic powder, salt, and black pepper. Simmer 5 minutes.
4. Layer half the plantains in a greased 9×13-inch baking dish. Top with chicken mixture, then remaining plantains. Bake 20 minutes until bubbly.
5. Garnish with cilantro before serving.

The contrast of tender plantains and zesty jerk-spiced chicken makes every bite exciting—plus, it’s a one-dish wonder!

Tip: For extra crunch, sprinkle toasted coconut flakes on top after baking.

Jerk Chicken Salad with Avocado Dressing

This vibrant salad packs a punch with smoky jerk-spiced chicken and a creamy avocado dressing that balances the heat perfectly.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 tbsp jerk seasoning
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 6 cups chopped romaine lettuce
• 1 cup diced pineapple
• 1/2 red onion, thinly sliced
• 1 avocado, pitted
• 1/4 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tbsp honey
• 1/4 tsp black pepper

Instructions:

1. Preheat grill or grill pan to medium-high (400°F). In a bowl, toss chicken with 1 tbsp olive oil, 1 tbsp jerk seasoning, 1 tsp garlic powder, 1 tsp brown sugar, and 1/2 tsp salt. Grill for 5–6 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
2. Meanwhile, blend avocado, Greek yogurt, lime juice, honey, remaining 1 tbsp olive oil, and 1/4 tsp black pepper until smooth.
3. Toss romaine, pineapple, and red onion in a large bowl. Top with sliced chicken and drizzle with avocado dressing.

The magic here? The cooling avocado dressing mellows the fiery jerk spices while the sweet pineapple adds a tropical twist—no boring salads allowed!

Tip: For extra smokiness, char the pineapple slices on the grill for 1–2 minutes before dicing.

Caribbean Chicken and Shrimp Paella

This vibrant paella brings a taste of the islands to your table with juicy chicken, plump shrimp, and a kick of tropical spices.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 1 1/2 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 1 red bell pepper, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat 1/4 cup olive oil in a large paella pan or skillet over medium-high. Add chicken and cook for 5 minutes until browned. Remove and set aside.
2. In the same pan, sauté onion, bell pepper, and 3 cloves minced garlic for 3 minutes until softened. Stir in 1 tbsp tomato paste, 1 tsp smoked paprika, 1 tsp turmeric, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Add rice, stirring to coat in spices. Pour in 3 cups chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
4. Nestle shrimp and reserved chicken into the rice. Cover and cook for 5 more minutes until shrimp are pink and rice is tender.
5. Remove from heat, sprinkle with cilantro, and serve with lime wedges.

The smoky paprika and turmeric create a golden hue, while the cayenne adds just enough heat to balance the sweet shrimp. Tip: For extra authenticity, let the rice crisp slightly on the bottom (called “socarrat”) by increasing heat for the last 2 minutes.

Grilled Caribbean Chicken with Mango Glaze

This Grilled Caribbean Chicken with Mango Glaze brings a taste of the tropics to your backyard with its juicy, smoky char and sweet-tangy finish.

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp ground allspice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup mango puree (fresh or store-bought)
• 2 tbsp honey
• 1 tbsp lime juice
• 1/2 tsp red pepper flakes (optional)

1. Prep the chicken: Rub chicken breasts with 1 tbsp olive oil. In a small bowl, mix 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp allspice, 1/2 tsp salt, and 1/4 tsp black pepper. Coat the chicken evenly with the spice blend.
2. Make the glaze: In a saucepan over medium heat, combine 1 cup mango puree, 2 tbsp honey, 1 tbsp lime juice, and 1/2 tsp red pepper flakes (if using). Simmer for 5 minutes until slightly thickened, stirring often. Remove from heat.
3. Grill the chicken: Preheat grill to medium-high (400°F). Grill chicken for 6–7 minutes per side, brushing with half the glaze during the last 2 minutes. Cook until internal temperature reaches 165°F.
4. Serve: Drizzle remaining glaze over the chicken before serving.

The magic here? The allspice and mango combo—it’s like sunshine on a plate, with just enough heat to keep things interesting.

Tip: For extra smokiness, add a soaked cedar plank to the grill and cook the chicken indirectly.

Caribbean Chicken and Black Bean Soup

This Caribbean Chicken and Black Bean Soup is a vibrant, spice-kissed bowl of comfort that’ll transport your taste buds to the islands—no passport required!

• 1 lb boneless, skinless chicken thighs, chopped into 1-inch pieces
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp allspice
• 1/4 tsp cayenne pepper (optional)
• 4 cups low-sodium chicken broth
• 2 (15-oz) cans black beans, drained and rinsed
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 1 tbsp lime juice
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1 tsp salt
• 1/2 tsp black pepper

1. Heat 1 tbsp olive oil in a large pot over medium-high. Add the chicken and cook for 5 minutes, stirring occasionally, until lightly browned. Transfer to a plate.
2. In the same pot, sauté the onion and bell pepper for 4 minutes until softened. Add the garlic, 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp allspice, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
3. Pour in the chicken broth, scraping up any browned bits. Add the black beans, tomatoes, and reserved chicken. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in 1 tbsp lime juice, 1/2 cup cilantro, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 more minutes.
5. Ladle into bowls and garnish with extra cilantro. Serve warm.

The magic here? The allspice and fire-roasted tomatoes add a smoky-sweet depth that makes this soup taste like a tropical hug.

Tip: For extra creaminess, mash a handful of the black beans before adding them to the pot!

Spicy Jerk Chicken Pizza

This Caribbean-inspired pizza packs a punch with smoky jerk seasoning, juicy chicken, and melty cheese—perfect for when you’re craving bold flavors on pizza night.

Ingredients

• 1 lb pizza dough (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup diced cooked chicken
• 1/4 cup jerk marinade (store-bought or homemade)
• 1/4 cup thinly sliced red bell pepper
• 1/4 cup diced pineapple
• 2 tbsp chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp red pepper flakes (optional)

Instructions

1. Preheat oven to 425°F. Roll out pizza dough on a floured surface to a 12-inch circle, then transfer to a greased baking sheet.
2. Brush dough with 1 tbsp olive oil and sprinkle evenly with 1 tsp garlic powder. Spread jerk marinade over the dough, leaving a 1-inch border.
3. Top with mozzarella cheese, chicken, red bell pepper, and pineapple. Sprinkle with 1/2 tsp red pepper flakes (if using).
4. Bake for 15–18 minutes until crust is golden and cheese is bubbly. Let cool for 2 minutes, then garnish with cilantro.

The sweet pineapple and fiery jerk marinade balance each other beautifully, while the cilantro adds a fresh finish. Tip: For extra char, broil the pizza for 1–2 minutes at the end!

Caribbean Chicken and Coconut Rice Bowls

These vibrant bowls bring the tropics to your table with juicy jerk-spiced chicken and creamy coconut rice—perfect for a quick weeknight escape.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 1 cup water
• 1 tbsp olive oil
• 1 tbsp jerk seasoning
• 1 tsp garlic powder
• 1 tsp brown sugar
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions:

1. In a bowl, toss chicken thighs with 1 tbsp olive oil, 1 tbsp jerk seasoning, 1 tsp garlic powder, 1 tsp brown sugar, and 1/2 tsp salt until evenly coated. Let marinate 10 minutes.
2. Meanwhile, combine 1 cup jasmine rice, 1 can coconut milk, and 1 cup water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let steam, covered, for 5 minutes.
3. While rice cooks, heat a skillet over medium-high. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through.
4. Fluff the rice with a fork, then divide into bowls. Top with chicken, chopped cilantro, and a squeeze of lime wedges.

The magic here? The coconut rice balances the fiery jerk chicken with its subtly sweet creaminess—no extra sauce needed.

Tip: For extra depth, toast the rice in a dry pan for 2 minutes before adding the liquids.

Caribbean Chicken Fritters with Spicy Dip

These crispy, golden fritters pack a punch of island flavor, perfect for game day or a tropical-inspired appetizer.

Ingredients:

• 1 lb ground chicken
• 1/2 cup finely diced red bell pepper
• 1/4 cup chopped scallions
• 2 cloves garlic, minced
• 1 tbsp Jamaican jerk seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten
• 1/2 cup panko breadcrumbs
• 1/4 cup vegetable oil (for frying)
• For the dip: 1/2 cup sour cream, 1 tbsp hot sauce, 1 tsp lime juice, 1/4 tsp garlic powder

Instructions:

1. In a bowl, combine ground chicken, red bell pepper, scallions, garlic, 1 tbsp jerk seasoning, 1 tsp salt, and 1/2 tsp black pepper. Mix gently with hands.
2. Fold in beaten egg and panko until just combined. Shape into 12 small patties (about 2 tbsp each).
3. Heat 1/4 cup vegetable oil in a skillet over medium-high. Fry fritters in batches for 3-4 minutes per side until deeply golden and internal temperature reaches 165°F.
4. Make the dip: Whisk together 1/2 cup sour cream, 1 tbsp hot sauce, 1 tsp lime juice, and 1/4 tsp garlic powder.

The crispy exterior gives way to juicy, well-spiced chicken with a cooling dip that balances the heat beautifully.

Tip: For extra crunch, toast the panko in a dry pan for 2 minutes before mixing into the chicken.

Conclusion

With 18 bold and spicy Caribbean chicken recipes, this roundup is your ticket to a flavor-packed kitchen adventure! Whether you’re craving jerk, curry, or something smoky-sweet, there’s a dish here to excite your taste buds. Give these recipes a try, leave a comment with your favorite, and don’t forget to share the love—pin this article for later and spice up your next meal!