West Indies Inspired Chicken Thighs with Coconut Mango Rice

This is a great meal that takes about 30 minutes to make. The chicken has a slight kick to it when using the Jalapeño, rather than the Scotch Bonnet. The food of the West Indies combines the tastes and flavors of many cuisines. The British, Dutch, French colonial, Spanish and African influences can be tasted in every dish.* My Husband said this had many flavors that melded together perfectly! Enjoy the recipe.

2 tsp honey

1 tbsp light brown sugar

1 tsp dried thyme

½ tsp cumin

1 tbsp chili powder

2 cloves of minced garlic

¼ tsp ground nutmeg

1 Scotch Bonnet pepper seeded and diced (optional) (VERY HOT!!)

*You could substitute seeded jalapeño peppers for a less spicy option.

2 lbs of bone in chicken thighs

2 tbsp canola oil

Green onion

Chevre (goat cheese)

Salt and pepper to taste


Pre heat your oven to 350 degrees.

Combine the first 7 ingredients in a medium bowl. Chop the Jalepeno very small, and make sure to remove the seeds. (wash your hands after handling this)

Heat the oil in a large oven safe pan over medium high heat.

Using your hands rub the spice mixture onto the thighs and place them skin side down into the pan. (I removed my skin)

Allow them to cook for 4-5 minutes or until the skin is crispy before turning them over and transferring the pan to a pre heated 350 degree oven to bake for an additional 20 minutes or until cooked through.



Coconut Mango Rice


2 cups of uncooked rice

4 cups of water

1/3 cup of unsweetened grated coconut

The flesh of one mango peeled and diced

Salt and pepper to taste


Combine the rice, water, and coconut in a medium sauce pan and bring it to a boil.

Once it comes to a boil reduce the heat to low, cover, and allow it to cook for 20 minutes. Once the rice is cooked fluff it with a fork and combine with the diced mango.


Serve with the cheese crumbled on top and some diced green onion.


Bon Appétit

8 Comments Add yours

  1. Stephan Goguet says:

    that meal was the Bomb, not too spicy, a mix of sweet and the chicken was juicy. I have an amazing wife when it comes to cooking, I am glad I can keep the pounds under control, one trick sized portions and no second plate ;-). cant wait for the next meal. 😉


    1. Thank you darling! I know you love my cooking among many other attributes!


  2. trialsinfood says:

    oh that looks good! i love coconut rice and imagine it would be even better with the mango.


    1. It was very good and was a great compliment to the spiciness of the chicken!


  3. Beautiful dish! Great presentation!


    1. Thank you, I like to make sure my dishes look good when possible lol


  4. Melissa says:

    Served this dish for a West Indies themed dinner party and it turned out great! We browned the chicken ahead of time and rinsed the rice and got all our ingredients measured out and ready to go, then popped the chicken in the oven and made the rice when our guests arrived. Easy. We doubled the recipie and used chicken breasts instead of thighs. Took about 10 minutes longer to bake the chicken but it came out great. Got lots of compliments on the presentation of the meal and the flavors. We will be making this one again for ourselves! Thank you for posting this awsome recipie!


    1. Melissa thank you so much for using one of the recipes, I love it when someone changes them up as well! So happy you and your guests enjoyed it. Thank you for sharing. Laura


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