Caribbean Chicken Recipe

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So here was dinner for tonight. It is not very elegant, but it tastes awesome. It is such a flavorful dish. You can use as many peppers as you would like. I don’t like my food hot, just a little heat for flavor. That is why I use a Jalapeno and 2 Serrano Peppers. If you like your food hot, you can use different peppers, or more of the peppers that I used. I recommend you brine the chicken before you cook it. When you brine meat, it makes it more moist. Click on the link Brining to learn how the process of brining works.



4 Boneless, skinless Chicken Breasts, Brine chicken in salt water before cooking (See instructions below)

(I use 6 Boneless, skinless Chicken Breasts, and brine with the same instructions. If you are going to double the recipe, then you will need to double the brine recipe.)

Spice Rub for chicken:

1 Tblspn Allspice

1 Bay Leaf

1 Clove Garlic, Chopped

1 tsp. Thyme

¼ tsp. Salt

¼ tsp. Pepper

¼ tsp. Cinnamon


1 Tblspn Salad Oil

1/2 to 1 Cup Water

1 Tblsp White Wine Vinegar

1 bunch Green Onions, Chopped

2 Serrano Peppers, seeded and chopped fine

1 Jalapeno Pepper, seeded and chopped fine


1 Tblspn Salad Oil

1 Red Bell Pepper, chopped

1 Yellow Bell Pepper, chopped



4 cups of Water

¼ Cup Kosher Salt


Dissolve salt in water and place chicken in Brine.  Allow to sit for at least  30 minutes to 1 hour.

Grind spices: Allspice, bay leaf, garlic, thyme, salt, pepper and cinnamon together in a grinder.  Place in a skillet of low heat and toast for 2 – 3 minutes.  Rub mixture over chicken breasts.  Heat 1 Tablespoon of oil over medium high heat.  Add the chicken and brown on both sides (5 minutes each side).  Add water, vinegar, onion, serrano and jalapeno peppers.  Cover and simmer for 10 – 20 minutes. Place chicken and all broth and peppers on a plate and tent with aluminum foil to keep it warm.


Add oil to the skillet and heat on medium high heat.  Add peppers and stir fry until crisp.  Serve chicken over rice and pour liquid with peppers over chicken.  Then garnish with the cooked Bell Peppers.