I have a confession to make.
I’m notorious for making too much of certain ingredients. Recently, Gippity and I whipped up a Jamaican braised beef that called for homemade green seasoning. The recipe left me with a huge jar of this aromatic, vibrant concoction, just sitting in my fridge, begging to be used.
Waste not, want not, right?
So why not let this green goodness work its magic on some chicken? After all, chicken is a canvas ready to soak up flavor, and I’ve been itching to fire up something that brings the Caribbean to my kitchen.
But chicken alone won’t cut it. I need a sidekick—a dish that complements and elevates the meal.
The Prompt
You and I recently worked on a recipe for Jamaican braised beef that included a marinade for the meat. One of the marinade ingredients was homemade green seasoning. The recipe made tons of green seasoning, so I’d like to marinate something new today. Let’s go with chicken. Please give me a dope chicken recipe that uses this green seasoning. Include a side dish that complements the chicken.
Gippity Kitchen Says:
Hey there, Stephen!
Using up that extra green seasoning is a fantastic idea. That vibrant blend of herbs and spices is too good to let go to waste.
Let’s turn it into a mouthwatering Crispy Caribbean Chicken that’s marinated in your homemade green seasoning, baked to perfection with golden, crispy skin that’s bursting with flavor.
To accompany the chicken, we’ll make a Sweet Potato & Black Bean Salad with toasted corn, red bell peppers, and a tangy lime-cumin dressing.
This side is hearty, and colorful and beautifully complements the zesty chicken.
This meal brings together bold Caribbean flavors with fresh, wholesome ingredients.
It’s perfect for sharing with friends and family or just treating yourself to a delicious, satisfying dinner.
Let’s get started!
Crispy Caribbean Chicken with Sweet Potato & Black Bean Salad
This is a flavorful, satisfying meal that brings the vibrant tastes of the Caribbean to your table. Marinated in homemade green seasoning, the chicken is baked until crispy and golden, full of zesty, herbaceous flavors. The accompanying salad combines roasted sweet potatoes, black beans, toasted corn, and fresh vegetables tossed in a tangy lime-cumin dressing, creating a hearty and colorful side that complements the chicken perfectly.
Ingredients
For the Chicken:
- 4 chicken thighs (skin on, bone-in)
- ½ cup homemade green seasoning
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- Juice of 1 lime
- Salt, to taste
- Freshly ground black pepper, to taste
- Lime wedges and fresh herbs, for garnish
For the Salad:
- 2 large sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, cubed
- ½ red onion, finely chopped
- ½ cup fresh cilantro, chopped
- 1 cup corn kernels (fresh or frozen and thawed)
- 2 limes, juice and zest
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- 1 jalapeño, seeded and finely chopped (optional)
Instructions
For the Chicken:
-
Prepare the Marinade:
- Whisk together the homemade green seasoning, soy sauce, brown sugar, vegetable oil, and lime juice in a large bowl. Taste and adjust seasoning with salt and pepper if needed.
-
Marinate the Chicken:
- Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated.
- Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to penetrate.
-
Bake the Chicken:
- Preheat the oven to 375°F (190°C).
- Line a baking tray with foil and place a wire rack on top.
- Arrange the marinated chicken thighs skin-side up on the rack, letting any excess marinade drip off. Reserve the leftover marinade.
- Bake for 45 minutes to 1 hour until the skin is golden and crispy and the internal temperature reaches 165°F (74°C).
-
Prepare the Sauce:
- While the chicken is baking, pour the reserved marinade into a small saucepan.
- Add a splash of water and bring to a boil.
- Reduce heat and simmer for 5-7 minutes until slightly thickened.
-
Finish the Chicken:
- Once cooked, let the chicken rest for a few minutes.
- Drizzle with the reduced marinade sauce.
- Garnish with lime wedges and fresh herbs.
For the Salad:
-
Roast the Sweet Potatoes:
- Increase the oven temperature to 400°F (200°C).
- Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized.
- Remove from oven and let cool slightly.
-
Toast the Corn:
- In a skillet over medium-high heat, toast the corn kernels until golden with some charred bits, about 5-7 minutes.
- Set aside to cool.
-
Assemble the Salad:
- In a large bowl, combine the roasted sweet potatoes, toasted corn, black beans, red bell pepper, avocado, red onion, cilantro, and jalapeño (if using).
-
Prepare the Dressing:
- In a small bowl, whisk together the lime juice and zest, remaining 1 tablespoon olive oil, ground cumin, salt, and pepper.
-
Dress the Salad:
- Pour the dressing over the salad ingredients.
- Toss gently to combine, ensuring everything is evenly coated.
- Serve the salad slightly chilled or at room temperature.
Enjoy this flavorful Caribbean-inspired meal that’s sure to impress!
The Verdict
I have to say, this meal hit all the right notes.
The chicken was phenomenal—the homemade green seasoning shone through, infusing the meat with layers of herbal, spicy goodness. The skin was perfectly crispy, giving way to juicy, tender chicken underneath.
But the real surprise was how well the sweet potato and black bean salad complemented the chicken. The roasted sweet potatoes added a subtle sweetness, while the black beans and toasted corn brought heartiness and texture while the lime-cumin dressing tied everything together with a tangy kick.
This is one of those meals that feels like comfort food but is still vibrant, fresh, and healthy despite itself.
I’ll make this again, and I recommend you do the same.
