Caribbean Chicken Thighs with Tamarind Spice Glaze, Coconut Rice with Toasted Corn and Avocado Salad
An original Caribbean-inspired recipe featuring juicy golden chicken thighs glazed with tamarind, honey, and warm spices. It is served with fragrant coconut rice and toasted corn, plus a fresh avocado, tomato, and lime salad to balance sweet, tangy, and spiced flavors.
Ingredients
- 700 g boneless skinless chicken thighs (cut en pieces large)
- 60 g tamarind paste (without semillas)
- 30 ml honey (for the glaseado)
- 45 ml lime juice (divided entre glaseado and ensalada)
- 12 g garlic (chopped fino)
- 10 g fresh ginger (grated)
- 120 g red onion (the mitad chopped for the arroz and the mitad en pluma fina for the ensalada)
- 4 g sweet paprika
- 2 g dried thyme
- 1 g ground cinnamon
- 1 g ground cumin
- 1 g red pepper flakes (optional)
- 8 g salt (divided)
- 2 g black pepper (divided)
- 30 ml coconut oil (divided)
- 200 g jasmine rice (enjuagado)
- 240 ml coconut milk
- 180 ml water (for the arroz)
- 100 g corn kernels (fresh or congelados)
- 30 g scallions (sliced finas)
- 200 g avocado (diced)
- 150 g tomato (diced)
- 15 g fresh cilantro (chopped)
- 8 g brown sugar (for ayudar al tostado of the maíz)
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
No declared allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them in a large bowl.
- 2
2. In a small bowl, mix the tamarind paste, honey, 2 tablespoons (30 ml) of lime juice, garlic, ginger, sweet paprika, dried thyme, ground cinnamon, ground cumin, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 3 tablespoons of this mixture for finishing, then coat the chicken with the rest.
- 3
3. Heat 1 tablespoon coconut oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until browned. Transfer the skillet to the oven and roast for 18 to 22 minutes at 220 °C / 425 °F, until the chicken is fully cooked. Remove from the oven, brush with the reserved glaze, and let rest for 5 minutes.
- 4
4. While the chicken cooks, make the rice. Heat 1/2 tablespoon coconut oil in a saucepan over medium heat. Sauté half of the red onion for 2 minutes. Add the jasmine rice and stir for 1 minute to lightly toast it.
- 5
5. Add the coconut milk, water, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, reduce to low, cover, and cook for 15 to 18 minutes until the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.
- 6
6. In another skillet, heat the remaining 1/2 tablespoon coconut oil over medium-high heat. Add the corn kernels and brown sugar. Cook for 4 to 5 minutes, stirring, until the corn is lightly toasted and glossy. Fold the toasted corn and scallions into the rice with a fork.
- 7
7. For the salad, combine the avocado, tomato, remaining red onion, fresh cilantro, the remaining 1 tablespoon (15 ml) lime juice, and a pinch of salt and black pepper in a bowl. Toss gently so the avocado keeps its shape.
- 8
8. Serve a bed of coconut rice with toasted corn, place the glazed chicken thighs on top or alongside, and finish with the fresh avocado salad.
Chef tips
For a smokier finish, place the chicken under the broiler for 1 to 2 minutes at 230 °C / 450 °F, watching carefully. For brighter presentation, add a little extra cilantro and a few more drops of lime before serving.
Substitutions
You can replace jasmine rice with long-grain rice. Honey may be swapped for maple syrup for a different note. If you do not have scallions, use extra fresh cilantro. For a milder version, leave out the red pepper flakes.
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
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