Barbecue - Tropical Style

Jerk Chicken

6 pieces of chicken (breasts, thighs or skinless, boneless chicken breast halves) or 6 pork chops (boneless and beaten lightly with a rolling pin to flatten and tenderise them).

Jamaican Jerk Rub

• 1 red onion, chopped
• 1 1/2 teaspoons dried thyme
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 4 teaspoons white pepper
• 2 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 5 small jalapeno peppers
• 2 tablespoons cooking oil
• Splash rum

Put all ingredients into food processor and pulse until smooth.

Cooking Directions

Rub the paste thoroughly into the meat. Marinate in the refrigerator for at least two hours or overnight during which you can make the barbecue sauce. Grill meat until cooked. You can either brush the meat with the barbecue sauce a few minutes before it is fully cooked, or simply use as a dipping sauce.

Tropical Barbecue Sauce

• 80 ml chutney
• 60 ml ketchup
• 30 grams brown sugar
• 1 teaspoon fresh coriander
• 1/2 teaspoon dry cumin
• 1/2 teaspoon fresh minced ginger or ginger paste in oil
• 1/4 teaspoon cayenne pepper

Combine all the ingredients in a blender and whiz until smooth. Taste and add salt and sugar as required to bring to your preferred flavour.

Barbecue jerk chicken photograph by Jetalone, used under a creative commons attribution licence.

barbecue side veg, barbecue american, barbecue breakfast, barbecue crockery, barbecue dessert fondue, barbecue disposable, barbecue food hygiene, barbecue how not to build, barbecue indoor, barbecue japanese, barbecue kids fun, barbecue korean, barbecue mongolian, barbecue presentation, barbecue professional, barbecue ribs, barbecue safety, barbecue sauces, barbecue side dishes, barbecue smoker, barbecue thai, barbecue timings, barbecue tropical, barbecue wine, barbecue winter,