When I’m on vacation, beyond just breathing deep and relaxing, I’m always looking for new recipe inspiration. I come home and try to recreate the dishes we enjoyed. It’s a great way to get a push to try new spices and to keep the memories of vacation alive.
During spring break, we escaped to the Tulemar Resort near Manuel Antonio in Costa Rica, our first trip since before the pandemic. We were nervous to leave the country but we were so hungry for an escape to a place we love that the risk seemed worth it. We rented a villa with a beautiful pool, got tested for COVID before, during and after our return, and did not eat at indoor restaurants. I could go on and on, but this post is about Carribean chicken! I’ll do a separate post about traveling internationally during these COVID times.
We had a chef come to our villa and cook dinner one night. He made a feast of Costa Rican dishes but the highlight of the meal was what he called the Caribbean Chicken, the type of food they prepare on the Eastern side of Costa Rica and Panama, where the cultural ties to the Caribbean are stronger. The chicken was sweet and flavorful and the kids couldn’t get enough.
I asked him for the recipe and he told me, “just marinade chicken in coconut milk and brown sugar!” That seemed like a great place to start. I’ve been tinkering with the ingredients since we came home, and this is the recipe that will be our way to travel back to that Costa Rican dinner. Such a treat to bring a little Caribbean flavor to our weekly dinners in Chicago.
- 2 pounds of boneless and skinless chicken thighs
- 1 can of coconut milk
- ¼ cup of brown sugar
- juice of one lime
- 1 tablespoon of grated ginger
- 1 clove of minced garlic
- 1 teaspoon of salt
- In a large bowl, mix the coconut milk, brown sugar, lime juice, grated ginger, minced garlic, and salt.
- Add the chicken thighs. Stir well to cover the chicken with the marinade. Cover and put in the fridge for at least one hour, up to 12 hours.
- Preheat the grill to medium.
- Remove the chicken from the marinade. Pour the marinade in a saucepan and bring to a low boil. Cook for 10 minutes, stirring frequently. Set aside.
- Grill the chicken thighs for 3 minutes per side, until a thermometer comes to 165 degrees fahrenheit.
- Serve with the sauce.