Caribbean Jerk Chicken Skillet With Sweet Potato Dumplings
A vibrant Caribbean-inspired skillet supper featuring spicy jerk-marinated chicken thighs cooked to perfection alongside tender sweet potato dumplings. This one-pan dish highlights the warmth of traditional island spices and seasonal sweet potatoes for a comforting weeknight meal.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPrepare the jerk chicken by patting the chicken thighs dry, then rub them evenly with the jerk seasoning. Set aside.
- 15:00Boil the diced sweet potatoes in a medium pot with salted water until tender, about 15 minutes. Drain and mash until smooth. Allow to cool slightly.
- No timer neededIn a mixing bowl, combine the mashed sweet potato, flour, baking powder, salt, and pepper. Add scallions and mix to form a soft dough. If the dough is too sticky, add a tablespoon of flour at a time until manageable.
- 12:00Heat the vegetable oil in a large skillet over medium-high heat. Add the chicken thighs skin side down and sear until golden brown, about 6-7 minutes. Flip and cook the other side for 5 minutes. Remove chicken and set aside.
- 03:00In the same skillet, reduce heat to medium, add the onion, garlic, and ginger. Sauté until softened and fragrant, about 3 minutes.
- 15:00Return the chicken thighs to the skillet. Add fresh thyme sprigs and chicken broth. Bring to a simmer, cover, and cook for 15 minutes, or until chicken is cooked through (internal temperature of 74°C / 165°F).
- 10:00Form the sweet potato dough into small dumplings (about the size of a walnut). Add the dumplings to the skillet around the chicken, cover, and cook for another 10 minutes until dumplings are cooked and tender.
- No timer neededSqueeze lime juice over the dish before serving. Garnish with extra scallions if desired and serve hot.
Chef tips
- Use a meat thermometer to ensure the chicken thighs reach a safe internal temperature of 74°C (165°F).
- If you prefer less heat, use a mild jerk seasoning or reduce the amount of scotch bonnet peppers.
- Make the jerk seasoning ahead of time to allow flavors to deepen for even better taste.
- Leftover dumplings reheat well with a splash of broth to keep them moist.
Equipment check
- large skillet with lid
- medium pot
- mixing bowl
- fork or potato masher
- knife
- chopping board
- measuring cups and spoons
Nutrition per serving
- Calories520
- Protein35 g
- Carbs45 g
- Fat15 g
Tags
Behind the dish.
Overview
This Caribbean Jerk Chicken Skillet with Sweet Potato Dumplings is a wholesome, one-pan meal that combines the bold, spicy flavors of jerk-marinated chicken thighs with soft, pillowy dumplings made from seasonal sweet potatoes. The dish is a perfect balance of heat and sweetness, delivering authentic island vibes in every bite.
Why you’ll love it
You'll love this dish because it’s a complete meal cooked in a single skillet, making cleanup easy. The jerk seasoning is vibrant and aromatic while the sweet potato dumplings offer a tender contrast in texture and flavor. It's an ideal recipe for busy weeknights but with flavors bright enough to impress guests.
Ingredient notes
Chicken thighs: Use skin-on, bone-in thighs for the juiciest results and authentic texture.
Jerk seasoning: A fragrant mix of allspice, thyme, cinnamon, nutmeg, scotch bonnet (or substitute with serrano for less heat), garlic, and ginger.
Sweet potato dumplings: Made from mashed sweet potatoes, flour, and seasonings for a soft bite that soaks up the skillet sauce beautifully.
Fresh herbs: Fresh thyme and scallions enhance the island flavors.
Chicken broth: Use low-sodium broth to control the saltiness.
Serving & storage
Serve this dish garnished with fresh scallions and lime wedges for a zesty finish. It pairs well with steamed greens or a simple salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The dumplings absorb liquid as they sit, so you may want to add a splash of broth when reheating.
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