Caribbean Chicken Thighs with Coconut-Lime Crust, Cumin Black Beans, and Warm Pineapple Cucumber Salad
An original Caribbean-inspired recipe featuring juicy golden chicken thighs coated in an aromatic crust of coconut, gluten-free breadcrumbs, garlic, and lime zest. It is served with soft cumin-scented black beans and a warm salad of pineapple, cucumber, red onion, and cilantro for a fresh tropical contrast.
Ingredients
- 700 g boneless skinless chicken thighs (cut en pieces large si son muy large)
- 60 g unsweetened shredded coconut (for the crust)
- 50 g gluten-free breadcrumbs (for dar textura crujiente)
- 12 g garlic (3 cloves chopped for the chicken and 1 clove for the frijoles)
- 2 g lime zest (of 1 lima)
- 45 ml lime juice (divided entre chicken and ensalada)
- 4 g sweet paprika (for the adobo of the chicken)
- 2 g dried thyme (for the chicken)
- 4 g ground cumin (divided entre chicken and frijoles)
- 8 g salt (or to taste, divided)
- 2 g black pepper (freshly ground)
- 45 ml olive oil (divided)
- 480 g cooked black beans (escurridos si son of lata)
- 100 g red onion (mitad chopped for frijoles, mitad en pluma fina for ensalada)
- 180 ml chicken broth or water (for the frijoles)
- 300 g fresh pineapple (diced small)
- 180 g cucumber (without semillas, en medias lunas)
- 15 g fresh cilantro (chopped)
- 8 g brown sugar (for caramelizar the piña)
- 14 g butter (for the ensalada tibia)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper or lightly grease it with a little of the olive oil.
- 2
2. In a bowl, combine the shredded coconut, gluten-free breadcrumbs, 3 minced garlic cloves, lime zest, 1 teaspoon sweet paprika, dried thyme, 1 teaspoon ground cumin, 1 teaspoon salt, and black pepper.
- 3
3. In another bowl, toss the chicken thighs with 1 tablespoon olive oil and 1 tablespoon lime juice. Press the coconut mixture onto each piece to create a light crust on all sides.
- 4
4. Arrange the chicken on the prepared tray and bake for 22 to 26 minutes at 220 °C / 425 °F, until fully cooked and golden. For extra color, broil for 1 to 2 additional minutes, watching closely.
- 5
5. While the chicken cooks, heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté half of the red onion and 1 minced garlic clove for 2 to 3 minutes until softened.
- 6
6. Add the cooked black beans, chicken broth or water, the remaining 1 teaspoon ground cumin, the remaining 1 teaspoon sweet paprika, and 1/2 teaspoon salt. Cook over medium-low heat for 10 to 12 minutes, lightly mashing a small portion of the beans so the liquid becomes creamier.
- 7
7. For the warm salad, melt the butter with the remaining 1 tablespoon olive oil in a wide skillet over medium heat. Add the pineapple and brown sugar, and cook for 3 to 4 minutes until the pineapple is glossy and lightly caramelized.
- 8
8. Add the remaining red onion and the cucumber to the skillet with the pineapple. Cook for just 1 minute to warm them through without losing their texture. Remove from the heat and toss with the remaining 2 tablespoons lime juice and the chopped fresh cilantro.
- 9
9. Taste and adjust the seasoning of the beans and salad if needed. Let the chicken rest for 3 minutes out of the oven so it keeps its juices.
- 10
10. Serve the coconut-lime crusted chicken thighs with the cumin black beans and the warm pineapple, cucumber, red onion, and cilantro salad.
Chef tips
For a crust that sticks better, firmly press the coconut mixture onto the chicken and let the pieces rest for 5 minutes before baking. If using canned beans, rinse them for a cleaner flavor.
Substitutions
You can replace the thighs with chicken breast strips, adjusting the cooking time to 16-20 minutes. Pineapple can be swapped for firm mango, and cilantro for fresh parsley if you prefer a milder flavor. For a dairy-free version, use extra oil instead of butter.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Caribbean Turkey and Pumpkin Stew with Toasted Coconut, Okra, and Lime Rice
65 min
Caribbean Red Snapper with Guava-Rum Glaze over Creamy Pumpkin Thyme Rice
60 min
Caribbean Chicken Thighs in Toasted Coconut Tamarind Sauce with Red Bean Rice and Crispy Plantain
70 min
Caribbean Pineapple-Coconut Lime Glazed Chicken
55 min
Caribbean Baked Fish with Coconut Herb Crust over Mashed Sweet Plantain and Lime-Pickled Cucumber
55 min
Caribbean Chicken Thighs with Cane-Citrus Marinade, Creamy Pigeon Pea Rice, and Roasted Sweet Plantain
80 min