Coconut Jerk Chicken Recipe

Reviews More Reviews

Most Helpful Positive Review

Feb 10, 2011

Excellent recipe. Loved the coconut flavor! I used boneless chicken thighs instead of breast and reduced to 1 tsp (actually 1 cube) of chicken bouillion to reduce sodium. Also used more butternut squash (about 2 cups) to increase the healthy vegetables.

—Jaja's daughter

See full review »

Most Helpful Critical Review

Jan 07, 2012

Dish was okay, if a little too tomato-based. I added fresh toasted coconut.

—MamaHadley

See full review »

43 Ratings

Dec 09, 2007

All of my family LOVED this, I did let it simmer for a little longer than the recipe stated because the squash hadn't quite cooked through. It was nice cooking for the extra time because the chicken kind of fell apart in the sauce and the kids liked that. Very tasty served with buttered rice and greens. I'll DEFINITELY make this again.

—Libbi

See full review »

May 11, 2010

This was absolutely wonderful. My husband is from the Caribbean, so I was picturing a totally different result. In actuality it is more like a Thai dish. Didn't make any changes other than leaving out the mushrooms because I didn't have them on hand and simmering the chicken a little longer. Will definitely make again.

—hisunbeam

See full review »

Nov 01, 2011

In order to get some really deep, sultry flavors to develop, this does need to simmer for the recommended time of 35 min, preferably longer. Unfortunately, small cubes of chicken would be dry, tough and tasteless if left to cook for that length of time. Easy solution, especially if using boneless skinless breasts -- quickly sear the chicken pieces with the spices then remove from the pan. Continue with the recipe as directed, adding the chicken back to the pan for the last 10 minutes (or so) of cooking. I only needed about 3/4 of the coconut milk to get the results I desired, but as with any sauce (or stew, soup or curry), the amount of liquids can easily be adjusted. A different spin on curry... reminiscent of a rundown.

—Nicolette

See full review »

Oct 17, 2011

Delicious! I made a couple of mods, but not with a lot of deviation from the original recipe. Instead of 28 oz. can of tomatoes + added tomato juice, I used a 14.5 oz. can of diced tomatoes w/ onion & garlic; I increased the cubed butternut squash; and left my boneless chicken thighs whole. I let it all simmer together for 45 minutes on Low-Med heat, after browning the thighs and following the rest of the addition/timing per the recipe. Delicious on plain steamed white rice - for me, both adult-approved & kid-approved!

—juststardust

See full review »

Mar 21, 2011

This dish is flavor-rich, but not overwhelming. Not too much of any one spick. We loved, and the kids loved it. With brown rice and naan. So good. We doubled the chicken and squash...

—diafry

See full review »

Feb 23, 2012

Amazing recipe! Would have been worth 5 stars if followed exactly as written, but felt like a few minor mods made it above and beyond delicious! Would use about half the suggested butternut amount next time. Before serving, I added the juice of one lime (really brightened all the flavors), 1 tsp salt (also really brought out the flavors) and 1/4 teaspoon of Cayenne pepper, which gave it just a little bit of a kick (the carribean seasoning we found wasn't spicy, so taste before adding this in case yours is). Some reviewers mentioned that the flavors needed a bit more time to really meld, so I opted to cook everything (except the chicken) in the crockpot on low all day. Then an hour before dinner, I added the cubed chicken. The flavors and consistency were perfect!

—Noelleinaboot

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Marty's Thai Chicken Satay

Pecan Dijon Chicken

Coconut Curry Tofu

Chicken Sweet Potato Skillet

Sweet and Savory Kale

Easy Slow Cooker Chicken Tetrazzini

Three Pepper Chicken

Indian Chicken Curry II

Parsley Spinach Chicken Stew

Orange Juice Chicken

ADVERTISE WITH US

Nutrition

Calories
419 kcal
21%

Carbohydrates
21.3 g
7%

Cholesterol
88 mg
29%

Fat
20.7 g
32%

Fiber
5 g
20%

Protein
40.2 g
80%

Sodium
630 mg
25%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Jerk Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 419
Calories from Fat: 186

% Daily Value *
Total Fat 20.7g 32 %
Saturated Fat 13.3g 67 %
Cholesterol 88mg 29 %
Sodium 630mg 25 %
** Potassium 1193mg 33 %
Total Carbohydrates 21.3g 7 %
Dietary Fiber 5g 20 %
Protein 40.2g 80 %
** Sugars 9.9g
Vitamin A 63 %
Vitamin C 57 %
Calcium 16 %
Iron 59 %
** Thiamin 29 %
** Niacin 216 %
** Vitamin B6 73 %
** Magnesium 40 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.