Quick Caribbean Chicken
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While watching Good Things Utah, I happened to catch a segment featuring a recipe for Quick Caribbean Chicken, and it instantly piqued my interest. The ingredients were simple, the method was approachable, and the flavor profile promised something vibrant and unexpected. I love discovering dishes that break us out of our usual dinner routine, and this one had just the right mix of sweet, spicy, and warm to inspire a homemade version tailored to my family’s tastes.
My adapted recipe turned out to be a total hit—bringing bold, tropical-inspired flavors to the table without a lot of fuss. The salsa adds a gentle heat and brightness, while the combination of brown sugar and orange marmalade lends a sweet, citrusy depth that feels both comforting and fresh. What really elevates the dish are the warm spices: a hint of ground cloves and cinnamon that wrap everything in a cozy, aromatic finish. It’s the kind of meal that feels special but is easy enough to make on a weeknight, and it’s now firmly in our rotation when we’re craving something flavorful and a little out of the ordinary.
Ingredients for Quick Caribbean Chicken
- OLIVE OIL
- BONELESS SKINLESS CHICKEN BREAST
- GARDEN OR CHUNKY SALSA (MEDIUM OR MILD, I USED MILD)
- MARMALADE
- BROWN SUGAR
- FRESH LIME JUICE
- CINNAMON
- CLOVES
- COOKED RICE
Instructions for Quick Caribbean Chicken
Start with the rice – Begin by cooking your rice according to package directions so it’s ready to serve when the chicken is done. This dish comes together quickly, so having the rice prepped ahead makes for smooth assembly.
Cook the chicken – While the rice simmers, heat a splash of oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until it’s no longer pink—about 7 minutes. If there’s any excess liquid in the pan once the chicken is cooked, drain it off.
Make the Caribbean-inspired sauce – In a medium bowl, whisk together the salsa, orange marmalade, brown sugar, lime juice, ground cinnamon, and cloves. This sweet-and-spicy blend is what gives the dish its signature tropical flavor.
Combine and simmer – Pour the sauce over the cooked chicken in the skillet and stir to coat evenly. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and let it simmer for 5 to 10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded beautifully.
Serve and garnish – Spoon the warm chicken mixture over a bed of hot rice and garnish with fresh lime or orange wedges for a bright, citrusy finish. It’s a quick, flavorful meal that brings a little island sunshine to your dinner table.
Frequently Asked Questions
Can I use a different cut of chicken?
Yes! While boneless, skinless chicken breasts work well, you can also use chicken thighs for a juicier result. Just adjust the cooking time slightly to ensure the meat is fully cooked.
Is this dish spicy?
It has a gentle kick from the salsa, but it’s not overly spicy. You can dial up the heat by using a hot salsa or adding a pinch of cayenne pepper, or keep it mild with a smooth, tomato-based salsa.
Can I make this ahead of time?
Absolutely. You can prepare the chicken and sauce ahead, then reheat gently on the stovetop before serving. It’s also great for meal prep—just store the chicken and rice separately to maintain texture.
What kind of salsa works best?
A chunky tomato-based salsa with mild to medium heat works beautifully. Avoid fruit-based salsas for this recipe, as they may compete with the marmalade’s sweetness.
Can I substitute the orange marmalade?
If you don’t have marmalade, apricot preserves, or peach jam can work in a pinch. Just note that the flavor will shift slightly, but still complement the warm spices.
What sides go well with this dish?
Serve it over hot rice, and consider adding a side of black beans, grilled pineapple, or a crisp green salad with citrus vinaigrette to round out the meal.
How do I keep the sauce from getting too thick or too thin?
Simmer gently and stir occasionally. If it thickens too much, add a splash of water or broth. If it’s too thin, let it simmer uncovered for a few extra minutes.
FOR MORE RECIPES LIKE THIS, TRY:
- Easy Orange Glazed Meatballs
- Orange Chicken
- Slow Cooker Cranberry Citrus Holiday Ham
- Orange Teriyaki Sauce
Caribbean Chicken
Real Mom Kitchen
Ingredients
- 1 Tbsp olive oil
- 4 boneless skinless chicken breast cut into bite-sized pieces
- 1 ¼ cup garden or chunky salsa medium or mild, I used mild
- ½ cup oraange marmalade
- 1 ½ Tbsp brown sugar
- 3 Tbsp fresh lime juice
- ¼ tsp cinnamon
- ¼ tsp cloves
- cooked rice
Instructions
- While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about seven minutes). If any juices remain in the pan after cooking the chicken, drain off the juices.
- In a medium bowl, combine salsa, marmalade, brown sugar, lime juice, cinnamon, and cloves. Mix well.
- Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice. Garnish with lime and orange wedges if desired.
Notes
You may substitute allspice in place of the cinnamon and cloves.
