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Grilling

Fire up the grill for jerk chicken, grilled fish, and smoky vegetables. These recipes bring the heat of the islands to your backyard with bold marinades, charred edges, and mouthwatering spice blends.

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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Global Favorites Grilling In Season

Incredible Smoked Jerk Turkey

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A Caribbean Twist on Thanksgiving Flavor

With Thanksgiving just around the corner, I thought it was only fitting that I shared my Incredible Smoked Jerk Turkey with you all. This recipe was born out of my dislike for traditional oven-roasted turkey, which I’ve always found to be bland. I wanted to honor North American holiday traditions while staying true to my Caribbean roots, and this turkey does exactly that.

Using a Traeger pellet smoker gives you amazing control, and the combination of cherrywood, pimento berries, and bay leaves adds a deep, smoky jerk flavor that reminds me of authentic jerk cooked over pimento wood in Jamaica. The result? A turkey that’s juicy, aromatic, and full of that island warmth and spice we all love.

And if you don’t have a smoker, no worries. You can still roast this jerk turkey in your regular oven and enjoy the same rich, mouthwatering results. This is the perfect centerpiece for your holiday table, especially if you want to bring a little Caribbean sunshine to your Thanksgiving feast.

Ingredient Guide

  • Scallions – Add freshness and a subtle onion flavor to balance the jerk seasoning.
  • Thyme – Essential in jerk marinades; gives that earthy, herbal note.
  • Scotch Bonnet Peppers – Bring authentic Caribbean heat and fruity spice.
  • Brown Sugar – Balances the spice with a touch of sweetness.
  • Pimento (Allspice) Powder – The heart of jerk flavor, deep and warm.
  • Ground Cinnamon – Adds a sweet, aromatic undertone.
  • Lime – Provides bright acidity and helps tenderize the meat.
  • Lemon – Adds zest and freshness to the marinade.
  • Ginger – Gives a warm, slightly spicy depth.
  • Garlic – Builds savory flavor in the marinade.
  • Olive Oil – Helps the marinade coat the turkey evenly.
  • Honey – Adds a natural sweetness and shine to the skin.
  • Rice Vinegar – Introduces tang and balance to the spice mix.
  • Dark Soy Sauce – Enhances color and adds umami depth.
  • Orange Juice – Adds a tropical citrus sweetness.
  • Onions – Give body and aromatic richness to the marinade.
  • Butter – Keeps the turkey juicy while basting and adds richness.
  • Bay Leaves – Infuse the steam with subtle herbal flavor.
  • Pimento (Allspice) Berries – Used in the steam pan for smoky authenticity.
  • Turkey – The star of the show; choose a large one for a crowd.

Cooking Notes from the Kitchen

  • Always pat the turkey dry before seasoning to help the marinade stick and the skin crisp up.
  • Marinate overnight (12 hours minimum) for the deepest flavor.
  • If your smoker cooks unevenly, rotate the turkey every hour for even color and texture.
  • A steam pan with pimento berries and bay leaves mimics the smoke from traditional jerk pits in Jamaica.
  • Tent the turkey with foil halfway through to prevent the skin from becoming too dark.
  • Let it rest for at least 30 minutes before carving to keep all those delicious juices inside.

Shopping Made Easy

  • Scotch bonnet peppers can be found at Caribbean, African, or Latin grocery stores.
  • Pimento berries are often sold as “whole allspice berries” in the spice aisle.
  • Use unsalted butter so you can better control the salt level.
  • Fresh thyme is best, but dried thyme works in a pinch.
  • Look for a fresh, not frozen turkey if possible—it will absorb marinade more effectively.

Incredible Smoked Jerk Turkey

Bring bold Caribbean flavor to your Thanksgiving table with this Incredible Smoked Jerk Turkey — marinated overnight in a fiery, aromatic jerk blend and smoked to juicy perfection with pimento, thyme, and scotch bonnet heat. If you’ve ever found traditional Thanksgiving turkey a little too plain, this Incredible Smoked Jerk Turkey is about to change everything. I created this recipe to blend the heart of Caribbean cooking with the warmth of North American holiday tradition. The result? A turkey that’s juicy, deeply flavorful, and smoky, with every bite reminding you of the islands.
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Prep Time 25 minutes
Cook Time 6 hours
Total Time 6 hours 25 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Global Favorites, Grilling, In Season

Ingredients
  

  • 10 sprigs 10–14 thyme
  • 2 scotch bonnet peppers
  • 2 tbsp brown sugar
  • 1 tbsp pimento powder allspice
  • 1 tsp ground cinnamon
  • 1 lime (juice)
  • 1 lemon (juice)
  • 4 thick 4–5 slices ginger
  • 8 cloves garlic
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions
  • 10 bay leaves
  • 15 pimento berries 15–20 allspice
  • 1/2 lb butter
  • 2 cups 2–3 boiling water

Instructions
 

  • Blend the scallions, thyme, scotch bonnet peppers, brown sugar, pimento powder, cinnamon, lime, lemon, ginger, garlic, olive oil, honey, rice vinegar, soy sauce, orange juice, and onions to create a smooth jerk marinade.
  • Pat the turkey dry with paper towels. Rub half of the marinade all over the turkey, including the cavity. Cover and refrigerate for at least 12 hours to marinate.
  • Preheat the smoker to 300–325°F (149–163°C). Place the turkey on the smoker rack and tuck the wings under—position two metal pans on either side of the turkey. Insert a meat thermometer into the thickest part of the breast. Please refer to the video below, as it provides further explanation. 
  • In one pan, pour the boiling water, add the bay leaves and pimento berries. In the other pan, melt the butter and stir in the remaining jerk marinade.
  • Smoke the turkey for about 1 hour, then start basting with the butter-jerk mixture every 45 minutes. Rotate the turkey occasionally for even cooking.
  • After about 3 hours, tent the turkey loosely with foil to prevent over-browning. Continue smoking until the internal temperature reaches 165°F (74°C), about 5 to 5 1/2 hours total.
  • Remove from the smoker and let the turkey rest for 30 minutes before carving and serving.

Notes

What Makes Jerk Turkey Different from Regular Roasted Turkey?

Jerk turkey is marinated with bold Caribbean spices—like pimento, scotch bonnet, thyme, and citrus—then smoked or roasted for a rich, spicy flavor that traditional roasted turkey simply can’t match.

Can I Make Jerk Turkey Without a Smoker?

Yes. Roast the marinated turkey in a 325°F (163°C) oven and place a tray of water, bay leaves, and pimento berries underneath to mimic the jerk steam.

How Spicy Is Jerk Turkey?

It depends on how many scotch bonnets you use. For a mild kick, use one pepper and remove the seeds. For more authentic heat, use two or three.

What’s the Best Wood for Smoking Jerk Turkey?

Cherrywood provides a subtle sweetness that balances the spice. If available, use pimento wood chunks for the most authentic jerk aroma.

How Long Should I Marinate Jerk Turkey?

At least 12 hours, but overnight or up to 24 hours gives the best flavor penetration. However, if you can allow the turkey to marinate for 48 hours, you’ll have an even more flavourful turkey for this Thanksgiving.
Keyword how to jerk turkey, Jamaican jerk turkey, jerk smoked turkey, jerk turkey, smoked turkey, thanksgiving jerk turkey, thanksgiving smoked turkey, thanksgiving turkey, Traeger jerk turkey, Traeger smoked turkey
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Featured Grilling In Season Side Dishes Vegan Vegetarian

Quick & Easy Grilled Zucchini Recipe for Busy Nights

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As we continue exploring the “in season” theme—making the most of what’s fresh and available to me—I wanted to share this quick, healthy, and flavorful grilled zucchini recipe. While zucchini isn’t traditionally Caribbean, this method fits beautifully into an island-style kitchen. It’s a simple, light side dish that pairs well with grilled meats, fish, or is even served on its own for a wholesome, plant-forward meal.

To give it a Caribbean twist, try adding 1/2 teaspoon of curry powder and 1 teaspoon of green seasoning to the marinade. And for that unmistakable island heat, a touch of your favorite pepper sauce goes a long way.

Fun fact: botanically, zucchini is a fruit because it develops from the flower of the plant and contains seeds—but in the kitchen, we treat it like a vegetable since it’s used mostly in savory dishes.

Ingredient Guide

  • Zucchini – Tender, mild, and perfect for grilling; it absorbs flavors beautifully.
  • Olive Oil – Keeps the zucchini moist and prevents sticking on the grill.
  • Sea Salt – Enhances natural flavor and balances the marinade.
  • Black Pepper – Adds gentle warmth and complements the garlic.
  • Thyme Leaves – Brings a subtle herbal note that pairs well with zucchini.
  • Garlic – Crushed fresh for maximum aroma and depth.
  • Lemon Juice – Brightens the dish and adds a refreshing finish.

Cooking Notes from the Kitchen

  • Use young, firm zucchini for the best texture and flavor.
  • Scoring the zucchini with shallow hash marks helps the marinade soak in for deeper flavor.
  • A grill pan works just as well as an outdoor grill—don’t skip the preheat for nice char marks.
  • For extra aroma, add finely chopped rosemary or chives to the marinade.
  • You can broil the zucchini in your oven for 3–4 minutes per side if you don’t have a grill.

Shopping Made Easy

  • Zucchini is available year-round in most grocery stores, but peak season is summer through early fall.
  • Choose small to medium zucchini; large ones tend to be watery and less flavorful.
  • Fresh thyme and garlic are easy to find in the produce section—avoid dried thyme if possible for this recipe.
  • For a Caribbean twist, look for Caribbean Green Seasoning in West Indian grocery stores or make your own with herbs, scallions, and peppers.
  • Olive oil with a medium fruitiness works best here—no need for expensive extra-virgin oil.

Quick & Easy Grilled Zucchini Recipe for Busy Nights

Quick and healthy grilled zucchini recipe with garlic, thyme, and lemon. Perfect for busy weeknights or summer barbecues. Includes easy Caribbean flavor variations with curry powder and green seasoning. Ready in under 15 minutes.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Grilling, In Season, Side Dishes, Vegan, Vegetarian

Ingredients
  

  • 2 medium zucchini sliced
  • 1/2 cup olive oil
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon black pepper
  • 1 teaspoon thyme leaves about 5 sprigs
  • 3 cloves garlic crushed

Instructions
 

  • Wash and slice the zucchini into strips about 3/4 centimeter thick.
  • Use a sharp paring knife to score shallow hash marks on both sides of each slice—this helps the marinade soak into the flesh. All is explained in the video below.
  • In a mixing bowl, whisk together olive oil, sea salt, black pepper, thyme leaves, crushed garlic, and lemon juice to create the marinade. Add red pepper flakes if you’d like a touch of heat.
  • Brush both sides of each zucchini slice with the marinade and place them on a sheet pan.
  • Preheat your grill pan (or outdoor grill) to high heat. Grill the zucchini for about 3 minutes per side until tender and slightly charred. You may also place these under the broiler of your oven for 3 minutes per side.
  • As they cook, brush with any leftover marinade for extra flavor. I’d also recommend placing them back onto the sheet pan you first marinated them on, as there will be remnants of the marinade there. 
  • Remove from the grill and, if desired, sprinkle with a bit more sea salt and black pepper. Serve warm.

Notes

What’s the Best Way to Grill Zucchini Without It Getting Soggy?

Make sure to preheat your grill or grill pan to high heat. This helps sear the zucchini quickly, locking in moisture and creating beautiful grill marks. Avoid overcrowding the pan, and don’t overcook—3 minutes per side is enough.

Can I Make Grilled Zucchini Without a Grill?

Yes! You can broil zucchini in your oven or cook it in a nonstick or stainless-steel pan on the stovetop. Just follow the same marinade and cooking times for a similar flavor and texture.

What Seasonings Go Best with Grilled Zucchini?

Classic Mediterranean flavors like garlic, thyme, rosemary, and lemon work wonderfully. For a Caribbean-inspired version, add curry powder, green seasoning, or a touch of pepper sauce for extra flavor.

Is Grilled Zucchini Healthy?

Absolutely! Zucchini is low in calories, rich in antioxidants, and packed with vitamins A and C. Grilling keeps it light, flavorful, and nutrient-rich.
Keyword chris de la rosa, cooking, gluten free, grilled zucchini, how to cook zucchini, recipes, side dishes, vegan, vegetarian, zucchini, zucchini recipe
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Favourite Grilling In Season Side Dishes Sunday Dinners Vegan Vegetarian

Delightful Roasted Vegetables

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Roasted vegetables are one of those timeless dishes that never go out of style. Growing up in Trinidad and Tobago, roasted or stewed vegetables were always on our family table, thanks to the little kitchen garden my parents tended. Now that I’m cooking in Ontario, I love keeping that tradition alive while using fresh, in-season produce. This roasted vegetables recipe makes the most of asparagus, fingerling potatoes, and multi-colored carrots—simple ingredients that shine with just the right seasoning.

I love dishes like this because they’re versatile. You can serve these roasted vegetables as a side for grilled meats, with Sunday roast, or even on their own for a light, wholesome meal. The caramelized edges, the hint of garlic scape pesto, and the balance of tender potatoes with crisp asparagus make this dish a true family favorite. Best of all, you don’t need any special skills to pull it off—just fresh ingredients and an oven (or outdoor grill, like I sometimes use).

This recipe is part of my “In Season” series, where I highlight local produce that’s at its best right now. Using vegetables at their peak flavor makes all the difference, and this roasted vegetables recipe is the perfect example. Whether you’re cooking for family, friends, or just for yourself, you’ll find this dish both comforting and easy to prepare.

Ingredient Guide

  • Fingerling Potatoes: Naturally creamy and perfect for roasting with their skin on.
  • Carrots: Multi-colored carrots not only add sweetness but also beautiful color to the pan.
  • Sea Salt: Enhances the natural flavors of the vegetables.
  • Black Pepper: Adds a touch of warmth and depth.
  • Olive Oil: Helps the vegetables crisp and caramelize while roasting.
  • Asparagus: Adds freshness and a slightly earthy bite to balance the potatoes and carrots.
  • Garlic Scapes Pesto: Brings a burst of garlicky, herbaceous flavor that ties everything together.

Shopping Made Easy

  • Fingerling potatoes can be found in most grocery stores year-round, but they’re especially fresh in spring and summer.
  • Multi-colored carrots are often sold in bunches at farmer’s markets or organic sections of the store. Regular orange carrots work just as well if that’s what you have.
  • Asparagus is at its peak in spring but is widely available throughout the year. Look for firm spears with tightly closed tips.
  • Garlic scapes pesto may not be available everywhere, but you can make your own or substitute with green seasoning and garlic as mentioned in the notes.

Cooking Notes from the Kitchen

  • Cut larger carrots in half lengthwise so they roast evenly.
  • Always place vegetables in a single layer on your roasting pan for the best caramelization.
  • If using an indoor oven, cover with foil during the first 25 minutes to create steam and speed up the cooking process.
  • To add spice, toss in fresh chili peppers or sprinkle in red pepper flakes before roasting.
  • Don’t skip tossing the vegetables a few times during cooking—this helps them roast evenly on all sides.

Can I substitute other vegetables in roasted vegetables?

Yes! You can easily swap in vegetables like zucchini, bell peppers, or cauliflower. Root vegetables like parsnips and sweet potatoes also roast beautifully.

What temperature is best for roasting vegetables?

The ideal roasting temperature is 375–400°F (190–200°C). At this heat, vegetables caramelize without burning and cook through evenly.

Can I make roasted vegetables ahead of time?

Yes. Roast them fully, let them cool, and store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

What can I use instead of garlic scapes pesto?

If you can’t find garlic scapes, use a mixture of crushed garlic and green seasoning. Pesto made with basil, cilantro, or parsley also works as a flavorful substitute.

Appetizers & Snacks Comfort Food Featured Grilling Sauces, Condiments & Marinades Summer Recipes

Incredible Chadon Beni (Culantro) Garlic Sauce

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A Taste of Trinidad’s Grilling Tradition

Whenever I go back home to Trinidad and Tobago, I’m reminded of how much flavor the islands pack into every meal. Barbecue is a big deal, but what makes it truly unforgettable are the sauces served alongside the meats. Every vendor has their twist, and over the years, I’ve shared a few of my favorite versions here on CaribbeanPot.com. From my original Caribbean Garlic Sauce back in 2010 to the creamy Chicken Wings Avocado Garlic Sauce with a touch of heat, in 2021, these sauces have become staples for many readers.

This new version of Incredible Chadon Beni Garlic Sauce is a lighter take (as explained in the video below), using sour cream for a smooth finish while keeping all the fresh herbs and bold garlic flavors that make it so addictive. Fresh cut fries, BBQ chicken, grilled fish, even roast vegetables—this sauce takes them all up a notch. It’s quick to prepare, easy to adjust to your taste, and keeps well in the fridge. Just like back home, you’ll want to keep a jar of this garlic sauce on hand, especially during the summer grilling months.

Ingredient Guide

  • Chadon Beni (Culantro, Bandania) – The key herb that gives this sauce its signature earthy, citrus-like flavor.
  • Chive – Brings mild onion notes and freshness.
  • Black Pepper – Adds a gentle kick that balances the creaminess.
  • Salt – Enhances the overall taste of the sauce.
  • Mayonnaise – Provides smooth body and richness.
  • Sour Cream – Lightens the texture and adds tang; can be swapped with Greek yogurt or replaced with more mayo.
  • White Sugar – Balances acidity; honey or agave are great alternatives.
  • Pimento Pepper (Seasoning Pepper) – Adds aroma and subtle fruitiness without heat.
  • Garlic – The star of the recipe, bold and pungent.
  • Lemon Juice – Brings brightness and a fresh citrus finish.
  • Rice Vinegar – Offers a gentle acidity that ties everything together; white vinegar works too.

Cooking Notes from the Kitchen

  • Wash and roughly chop the herbs and peppers before blending for a smoother sauce.
  • Taste and adjust after blending—aim for a balance of creamy, garlicky, slightly sweet, and tangy flavors.
  • The sauce thickens as it chills. If it’s too thick, stir in a splash of water or lemon juice before serving.
  • Store in a glass jar in the fridge for up to 1 week.
  • Always serve this sauce chilled for the best flavor and texture.

Shopping Made Easy

  • Look for chadon beni (culantro) at West Indian, Latin American, or Asian grocery stores. If unavailable, cilantro can be used but the flavor will be milder.
  • Pimento peppers are usually sold fresh in Caribbean markets; they’re small, colorful, and aromatic. They’re also found in the produce area of West Indian and Asian supermarkets in Canada.
  • Rice vinegar is found in the international section of most supermarkets.
  • Mayonnaise, sour cream, garlic, and lemon are standard pantry and grocery items.

Can I use cilantro instead of chadon beni?

Yes, cilantro can be used, but the flavor will be less pungent and earthy compared to authentic chadon beni.

How long does homemade Chadon Beni Garlic Sauce last?

It will keep well in the fridge for up to 1 week when stored in a sealed glass container.

What can I serve this garlic sauce with?

This sauce pairs perfectly with BBQ chicken, pork, fish, french fries, roasted vegetables, or as a drizzling sauce for sandwiches and wraps.

Can I make this garlic sauce without sour cream?

Yes, you can use all mayonnaise for a richer version, or substitute plain Greek yogurt for a tangier, lighter sauce.

Incredible Chadon Beni (Culantro) Garlic Sauce

A light and creamy Caribbean garlic sauce made with fresh chadon beni (culantro), garlic, and herbs. Perfect for BBQ, fries, or as a dipping sauce, this version balances tangy, sweet, and savory flavors.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizers & Snacks, Comfort Food, Grilling, Sauces, Condiments & Marinades, Summer Recipes

Ingredients
  

  • 3 chadon beni leaves culantro, bandania
  • 2 tablespoons chive
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt adjust to taste
  • 1/2 cup mayonnaise
  • 1 cup sour cream
  • 1 1/2 tablespoons white sugar adjust to taste
  • 1 pimento pepper optional, also called seasoning pepper
  • 8 cloves garlic
  • 1/4 cup rice vinegar

Instructions
 

  • Wash and roughly chop the chadon beni, aka bandania, garlic, chive, and pimento pepper.
  • Place them into a blender or food processor along with the black pepper, salt, mayonnaise, sour cream, sugar, lemon juice, and rice vinegar.
  • Blend until smooth and creamy, scraping down the sides as needed.
  • Taste and adjust the salt and sugar for balance—you’re aiming for a slightly sweet, creamy sauce with tangy, garlicky, and herbal notes.
  • Pour into a clean glass container, cover, and refrigerate for at least 1 hour before serving. Keep refrigerated and enjoy within 1 week. This sauce is best served chilled.
Keyword caribbean garlic sauce, chadon beni garlic sauce, chadon beni sauce, condiment, garlic sauce, how to make garlic sauce, trini garlic sauce, trinidad garlic sauce
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Caribbean Classics Comfort Food Featured Festive & Holiday Recipes Grilling Spring Recipes Summer Recipes Sunday Dinners Winter Recipes

A Smoked Jamaican Jerk Duck

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As much as I love Spring in Canada, Summer holds a special place in my heart, especially when it brings friends together, good food, and vibrant culture during events like Caribana in Toronto. This Smoked Jamaican Jerk Duck is a flavor-packed, smoky twist on Caribbean-style duck that’s perfect for backyard gatherings and long summer evenings.

Traditionally, in the Caribbean—especially in Guyana and Trinidad and Tobago—duck is curried with layers of heat and rich masala undertones. But I wanted to take a different approach this time, borrowing some of the bold, herbal heat of Jamaican jerk and pairing it with the subtle fruitiness of cherry wood smoke. The result is something special: juicy duck meat with crispy skin, infused with spice and kissed by smoke, finished with the brightness of citrus and a splash of wine.

This recipe is designed for a smoker, but you can still bring it to life in your oven with a few simple adjustments. And if you’re lucky enough to have the Traeger “Super Smoke” setting, you’re in for a deeper, more complex flavor finish. Serve this duck with a fresh Summer Fruit Compote and your favorite wine spritzer, and you’ll have a dish that guests will talk about long after the last bite.

Whether you’re hosting a big lime or cooking for yourself, this Smoked Jamaican Jerk Duck delivers big flavor, seasonal ingredients, and a celebration of Caribbean culinary creativity.

Ingredient Guide

  • Duck – The rich, fatty meat takes on flavor beautifully and stays juicy when smoked low and slow.
  • Lemon – Used to rinse and clean the duck, a traditional Caribbean step that also helps cut the rawness.
  • Allspice Berries – Also known as pimento, a key element in Jamaican jerk for its warm, peppery profile.
  • Black Peppercorns – Add sharp heat and depth to the dry rub.
  • Red Pepper Flakes – Optional, but perfect for layering in more heat.
  • Bay Leaves – Earthy and herbal, crushed to intensify their flavor in the rub.
  • Nutmeg – A little goes a long way; freshly grated adds complexity and aroma.
  • Cinnamon – Adds sweet, woody warmth that plays well with jerk spices.
  • Sea Salt – Enhances all the flavors and helps the rub penetrate.
  • Scallions – Part of the aromatic base in the roasting pan.
  • Ginger – Adds sharp brightness and subtle heat.
  • Thyme – Essential in Caribbean cooking for its earthy, fresh flavor.
  • Clementines – Add natural sweetness and moisture while smoking.
  • Nyarai Cellars Origin Wine Spritzer – A fruity, light wine that infuses the duck with moisture and citrusy notes.

Shopping Made Easy

  • You can find a whole duck in the freezer section of most larger supermarkets or at your local butcher.
  • Look for whole allspice berries in the spice aisle or Caribbean/West Indian markets.
  • Fresh thyme, scallions, and ginger are widely available year-round in most grocery stores.
  • Nyarai Cellars Origin Wine Spritzer may be found online, or substitute with a citrusy white wine if needed.
  • If you don’t own a smoker, use your oven and follow the same temperature guidelines for a slower roast.

Cooking Notes from the Kitchen

  • Use tweezers to remove any fine pinfeathers for better presentation and texture.
  • Scoring the duck skin helps the fat render out and creates a crisper, more flavorful finish.
  • The dry brine works best if applied the night before and left uncovered in the fridge for at least 12 hours.
  • If using an oven, roast the duck at 350–375°F (175–190°C) for about 3–4 hours until golden and fully cooked.
  • For added aroma, place a few star anise in the cavity while smoking for a subtle, Asian-inspired twist.

What Can I Substitute for Nyarai Cellars Origin Wine Spritzer?

You can use a citrus-forward white wine like Sauvignon Blanc or even a dry apple cider. The goal is to add moisture and subtle fruitiness while the duck smokes or roasts.

Is This Smoked Duck Spicy Like Traditional Jerk?

It has the aromatic heat of jerk seasoning but isn’t overly spicy. You can control the spice level by adjusting the red pepper flakes and choosing whether or not to add Scotch bonnet or hot sauce on the side.

Can I Make This Jerk Duck Without a Smoker?

Yes! You can use a conventional oven set to 350–375°F (175–190°C) for 3–4 hours. You won’t get the same smoke flavor, but it will still be delicious.

What Should I Serve with Smoked Jerk Duck?

A bright, fruity compote like the Summer Fruit Compote balances the smoky, savory flavors. Roasted vegetables, rice and peas, or a tropical slaw also pair well.

Can I Use This Recipe for Chicken or Turkey Instead?

Absolutely. The same dry rub and smoking method works for whole chicken or turkey. Adjust cooking times based on the size of the bird and monitor the internal temperature closely.

A Smoked Jamaican Jerk Duck

A delicious twist on Caribbean duck with bold Jamaican jerk flavors, gently smoked over cherry wood for a memorable summertime dish.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Caribbean Classics, Comfort Food, Festive & Holiday Recipes, Grilling, Spring Recipes, Summer Recipes, Sunday Dinners, Winter Recipes

Ingredients
  

  • 1 whole duck 7 lb
  • 1 lemon juice
  • 1 tablespoon allspice berries
  • 1 tablespoon black peppercorns
  • 1 tablespoon pepper flakes optional
  • 2 bay leaves crushed
  • 1/2 teaspoon nutmeg freshly grated recommended
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sea salt
  • 4 scallions
  • 5 slices fresh ginger
  • 12 sprigs thyme
  • 2 clementines halved
  • 1 can Nyarai Cellars Origin Wine Spritzer
  • 1 teaspoon dehydrated chives optional
  • 1 teaspoon onion powder optional
  • 1 teaspoon garlic powder optional

Instructions
 

  • Rinse the duck with cool water and lemon juice, then pat dry with paper towels. Remove any visible pinfeathers using tweezers. Trim excess fat as needed.
  • With a sharp knife, score only the skin (not the meat) on the breast side of the duck. This allows the fat to render and helps the seasoning penetrate.
  • In a mortar and pestle, crush the allspice berries, black peppercorns, pepper flakes (if using), and bay leaves. Stir in the salt, cinnamon, and nutmeg. If using, mix in the optional dry brine ingredients (dehydrated chives, onion, and garlic powder).
  • Rub the entire duck thoroughly with the dry seasoning mix. Place on a wire rack over a cookie sheet, uncovered, and refrigerate for 12–16 hours.
  • In a roasting pan with a wire rack, layer the scallions, thyme, ginger slices, and halved clementines. Pour the wine spritzer into the pan.
  • Remove the duck from the fridge and place it breast-side up on the rack. Transfer to a preheated smoker at 275°F (135°C).
  • Smoke for 2 hours, rotating the pan halfway through if your smoker has hot spots.
  • Increase the smoker temperature to 375°F (190°C) and cook for an additional 1 1/2 hours.
  • For an extra layer of smoke flavor (if using a Traeger), reduce heat to 180–190°F (82–88°C) and engage “Super Smoke” for the final hour.
  • Remove the duck from the smoker and let it rest for 10 minutes before carving. Serve warm, ideally with the Summer Fruit Compote and a chilled Nyarai Cellars Origin Wine Spritzer.
Keyword Caribbean Classics, Caribbean smoking, cherry wood smoked, Grilling, intermediate recipe, Jamaican, Jamaican jerk, jerk duck, Main Dishes, Nyarai wine, Poultry Recipes, smoked duck, Summer, summer grilling, Sunday Dinners
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Caribbean Classics Chicken Recipes Featured Grilling Jamaican Pork Recipes Sauces, Condiments & Marinades Seafood & Fish Summer Recipes Weeknight Dinners

Sizzling Jamaican Jerk Marinade

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Over the years, I’ve shared several variations of jerk recipes, from jerk chicken to smoked jerk turkey. But this Sizzling Jamaican Jerk Marinade Recipe is my go-to when I want to infuse big, bold flavor into chicken, pork, or even fish. The magic of this marinade is in the blend of fresh herbs, citrus, and heat, true to the heart of Jamaican street food. I created this version to be versatile, easy to prepare, and perfect for keeping in the fridge so you’re always just a step away from a taste of the Caribbean.

This marinade starts with scallions and thyme, the foundation of so many island dishes, then layers in pimento, ginger, garlic, and fiery Scotch Bonnet peppers. To balance it all, I use a touch of brown sugar, honey, and citrus juices, along with dark soy and rice vinegar for depth. Whether you’re grilling on a sunny weekend or just tossing some chicken in the oven midweek, this marinade brings the warmth and flavor of Jamaica straight to your plate.

Jerk marinade in a jar surrounded by ingredients

Ingredient Guide

  • Scallions (Green Onions): Provide a mild onion flavor and are a staple in Caribbean cooking.
  • Thyme: Adds earthy notes; use fresh sprigs and remove woody stems.
  • Scotch Bonnet Peppers: Bring intense heat and fruity flavor; handle with care.
  • Brown Sugar: Balances the heat with sweetness and aids in caramelization.
  • Pimento (Allspice) Powder: Offers a warm, peppery flavor essential to jerk seasoning.
  • Ground Cinnamon: Adds subtle sweetness and warmth.
  • Citrus Juices (Lime and Lemon): Provide acidity to tenderize meat and enhance flavor.
  • Ginger: Imparts a spicy, zesty kick.
  • Garlic: Adds pungency and depth.
  • Olive Oil: Helps blend the marinade and coats the meat.
  • Honey: Introduces a touch of sweetness and helps with browning.
  • Rice Vinegar: Adds mild acidity and balances flavors.
  • Dark Soy Sauce: Contributes umami and color; use gluten-free soy sauce or Tamari if needed.
  • Orange Juice: Adds a sweet citrus note that complements the spices.
  • Onions: Provide a savory base flavor.

Shopping Made Easy

  • Scallions and Thyme: Available in the produce section; opt for fresh herbs for the best flavor.
  • Scotch Bonnet Peppers: Found in Caribbean or international markets; habanero peppers are a suitable substitute.
  • Pimento (Allspice) Powder: Located in the spice aisle; ensure it’s fresh for maximum flavor.
  • Rice Vinegar and Dark Soy Sauce: Available in the international foods section; check labels for gluten-free options if necessary.
  • Citrus Fruits: Choose fresh limes and lemons for juicing; bottled juice can be used in a pinch.
  • Orange Juice: Opt for fresh or high-quality bottled juice without added sugars.

Cooking Notes from the Kitchen

  • Wear gloves when handling Scotch Bonnet Peppers to avoid skin irritation; remove seeds to reduce heat if desired.
  • Use a food processor for a textured marinade or a blender for a smoother consistency; pulse to control texture.
  • Store the marinade in a sealed container in the refrigerator for up to one month.
  • Marinate meats for at least 2 hours, preferably overnight, for maximum flavor infusion.

Why use both orange juice and vinegar?

Orange juice adds fruity sweetness and balances the sharp acidity of vinegar, creating a more rounded marinade.

How spicy is this jerk marinade?

It’s fairly hot thanks to the Scotch Bonnet peppers. You can reduce the heat by removing the seeds or using fewer peppers.

Can I make this gluten-free?

Yes, swap the dark soy sauce for gluten-free tamari and double-check any other bottled ingredients for hidden gluten.

Jerk marinade in a jar surrounded by ingredients

Sizzling Jamaican Jerk Marinade

This vibrant Jamaican jerk marinade combines the heat of Scotch bonnet peppers with the aromatic flavors of fresh herbs and spices, creating a versatile marinade perfect for a variety of meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Caribbean Classics, Chicken Recipes, Grilling, Pork Recipes, Sauces, Condiments & Marinades, Seafood & Fish, Summer Recipes, Weeknight Dinners
Cuisine Jamaican

Ingredients
  

  • 6 stalks scallions  roughly chopped
  • 14 sprigs thyme stems removed
  • 2 peppers scotch bonnet
  • 2 tablespoons brown sugar
  • 1 tablespoon Pimento (allspice) powder
  • 1 teaspoon ground cinnamon
  • 1 lime juiced
  • 1 lemon  juiced
  • 5 thick slices of ginger
  • 8 cloves garlic
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons dark soy sauce
  • 1/4 cup orange juice
  • 2 medium onions roughly chopped

Instructions
 

  • Prepare Ingredients: Wash and roughly chop the scallions, thyme (remove woody stems), ginger, garlic, and onions.
  • Place all ingredients into a food processor or blender.
    blended marinade ingredients
  • Pulse until the mixture reaches your desired consistency. For a chunkier texture, pulse briefly; for a smoother marinade, blend longer.
    marinade completed
  • Use immediately to marinate your choice of meat or fish, or transfer to a clean container and refrigerate for later use
    Jerk marinade in a jar surrounded by ingredients
Tried this recipe?Let us know how it was!
Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan
Breads & Bakes Chris's Kitchen Comfort Food Fall Recipes Featured Fusion Grilling Side Dishes Summer Recipes Vegetarian

Easy Jalapeño Cornbread

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While I’ve been baking this Easy Jalapeño Cornbread for years, one of my fondest food memories takes me back to a family trip to Disney World. We were hungry, tired, and ended up with fried chicken and mini cornbread at lunch. It wasn’t anything fancy, but something about the moment —the smiles, the sun, the excitement — made it unforgettable. Sometimes, the magic of a dish is in the memory.

This cornbread brings both flavor and simplicity to the table. It’s buttery, just a little sweet, and finished with the gentle heat of diced jalapeño. I use a cast iron pan for that signature crust, but a baking dish works just as well. Whether you pair it with chili, fried chicken, or just enjoy it with a bit of butter, this one’s a winner.

The best part? It’s a great base recipe. Add cheese, corn kernels, or crumbled bacon and make it your own.

Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Ingredient Guide

  • All-Purpose Flour: Provides structure and lightness.
  • Cornmeal: The heart of the recipe, adding texture and flavor.
  • Baking Soda: Helps the batter rise.
  • Salt: Enhances flavor throughout.
  • Jalapeño Pepper: Gives a subtle spicy kick.
  • Sugar: Balances the savory and gives a touch of sweetness.
  • Butter: Adds richness and helps develop a crisp edge in the pan.
  • Eggs: Bind the batter and create a soft crumb.
  • Buttermilk: Keeps the cornbread moist and tender.

Cooking Notes from the Kitchen

  • Preheat the skillet with butter for a golden, crispy edge.
  • Don’t overmix the batter; stir just until the flour disappears.
  • If you don’t have buttermilk, add 1 tablespoon lemon juice to 1 cup milk and let sit for 5 minutes.
  • Let the cornbread rest before slicing to help it hold together.

Shopping Made Easy

  • Look for cornmeal in the baking aisle; medium or fine grind works best.
  • Fresh jalapeños are in the produce section; choose firm, green peppers.
  • If buttermilk isn’t available, use a homemade substitute with lemon juice or vinegar.
  • A cast-iron skillet isn’t essential, but it adds great texture and presentation.

Can I make this without jalapeño?

Yes! Leave it out for a classic cornbread, or swap in mild green chilies for a gentler flavor.

What’s the best way to store cornbread?

Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently before serving.

Can I freeze cornbread?

Absolutely. Let it cool completely, wrap in foil or plastic wrap, and freeze for up to 2 months.

What meals go well with jalapeño cornbread?

It pairs beautifully with chili, soups, barbecue, or even a simple fried egg breakfast.

Can I use a different type of pepper?

Sure, try serrano for more heat or poblano for a milder taste.

Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan

Easy Jalapeño Cornbread

A buttery, golden cornbread with just the right touch of jalapeño heat. Simple to make, deeply satisfying, and endlessly customizable.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Breads & Bakes, Chris’s Kitchen, Comfort Food, Fall Recipes, Grilling, Side Dishes, Summer Recipes, Vegetarian
Cuisine Fusion
Servings 8

Ingredients
  

  • 3/4 cup all-purpose flour
  • 1 1/4 cup corn meal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 jalapeno diced fine
  • 1/2 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 cup buttermilk

Instructions
 

  • Preheat oven to 350°F (177°C). Melt butter in a cast iron pan over low heat. Add diced jalapeño and cook for 1 minute to soften and infuse flavor. Let cool slightly.
    Diced jalapeño pepper sizzling in butter in a cast iron pan
  • In a large bowl, whisk the cooled butter with buttermilk, eggs, and sugar until smooth.
    Egg and spicy butter mixture in a silver bowl with a spatula on the side on a counter
  • In a separate bowl, mix cornmeal, flour, baking soda, and salt. Add to the wet ingredients and stir until just combined.
    Add in dry mixture to wet mixture and whisk
  • Pour the batter into the greased skillet or baking dish. Smooth the top.
    Cornbread batter in a cast iron pan before cooking
  • Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
    Cooked cornbread in cast iton skillet cooling on the counter
  • Let cool slightly before slicing and serving.
    Cornbread in a cast iron pan on the counter with a slice sitting on the side outside of the pan
Tried this recipe?Let us know how it was!
Crispy Porl Belly on a white serving dish sprinkled with scallions
Featured Fusion Grilling Trinidadian

Crispy Chinese‑Style Pork Belly

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Weekends on Mucurapo Street in Trinidad meant weekends with a big, crispy pork belly sandwich stuffed full of peppers and chow mein. I didn’t realize until I tried to recreate it in my home kitchen, with just basic ingredients and an overnight rest in the fridge, that this simple Crispy Chinese-Style Pork Belly held so much joy and comfort. The ritual of scoring the skin, air‑drying for crispiness, and then roasting to golden perfection feels like a tribute to Dad’s Friday movie nights.

Crispy Porl Belly on a white serving dish sprinkled with scallions

Ingredient Guide

  • Pork Belly: Offers a perfect ratio of crisp skin, fat, and meaty layers when roasted properly.
  • Chinese Cooking Wine: Helps tenderize the meat and infuses a mild flavor into the flesh.
  • Sugar: Promotes caramelization for deep color and sweetness.
  • Salt: Essential both inside the cuts and on the exterior for flavor and crisping.
  • Black Pepper: Adds warm, grounding spice to the meat.
  • Garlic Powder: Imparts savory aromatics without overpowering other flavors.
  • Onion Powder: Enhances depth and adds gentle sweetness.
  • Chinese Five‑Spice Powder: Brings signature warmth and balanced spice note.
  • White Vinegar: Helps dry and tighten the skin for that coveted crackle.

Shopping Made Easy

  • Look for pork belly with a healthy layer of skin and balanced fat-to-meat ratio.
  • Chinese cooking wine and five-spice powder are typically found in the Asian aisle or spice section.
  • Keep sugar, salt, and spices in pantry for easy everyday preparation.

Cooking Notes from the Kitchen

  • Prick the skin thoroughly with a sharp implement to allow heat to render and crisp.
  • Score the meat side in 1-inch cuts to allow the marinade to penetrate and flavor every layer.
  • Apply seasonings only to the flesh, not the skin—this preserves crispiness while the inside gets rich flavor.
  • Air-dry overnight uncovered in the fridge to dry the skin fully, which is key to crisp texture.
  • Start roasting at 400 °F (200 °C) for about 55 minutes, then finish under broil/500 °F (260 °C) for 7–10 minutes to achieve golden crackling.

How do I get the skin super crispy?

Pricking the skin, air‑drying it uncovered in the fridge, and finishing under high broil are the secrets to achieving that iconic crispy crackling.

Can I skip overnight drying?

If time is tight, dry the skin as much as possible, brush with vinegar and salt, and increase broil time, but overnight air‑drying gives the best results.

What’s the best way to slice it?

Use the score cuts as your guide, cook and cool fully, then slice between the flesh segments into bite-sized pieces.

How should it be served?

Serve warm on sandwiches with peppers and ketchup, as a protein in bowls, or simply with rice and vegetables for delicious simplicity.

Crispy Porl Belly on a white serving dish sprinkled with scallions

Crispy Chinese‑Style Pork Belly

A perfect combination of crackly skin and juicy meat, seasoned with Chinese five‑spice and slowly roasted to golden perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Grilling
Cuisine Fusion, Trinidadian
Servings 6

Ingredients
  

  • 3-4 pounds pork belly with skin
  • 2 tablespoons Chinese cooking wine
  • 2 teaspoons sugar
  • 1 teaspoon salt plus 1 teaspoon for skin
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Chinese five‑spice powder
  • 2 tablespoons white vinegar

Instructions
 

  • Score the skin thoroughly (using a skewer), and 1‑inch deep cuts into the flesh.
    porl belly skin side up on counter
  • Marinate the flesh side with wine, sugar, salt (heartily), pepper, garlic and onion powders, and five‑spice powder; avoid the skin.
    Rubbing spice mixture on flesh and cuts of pork belly meat
  • Place belly skin side up on a plate in the fridge, uncovered, overnight to dry.
    Pork belly in a rectangular baking dish to marinate overnight
  • Preheat oven to 400 °F (200 °C). Wrap foil around the flesh side but leave skin exposed.
  • Brush skin with vinegar, sprinkle with remaining salt, and roast on middle rack 55 minutes.
    Pork belly surrounded by tinfoil in a baking dish
  • Increase oven to 500 °F (260 °C) broil and cook nearest heat for 7–10 minutes until crackling forms; watch closely.
    Crispy pork belly skin after broiling
  • Rest pork 15 minutes. Slice along scored lines into bite‑size pieces. Serve warm.
    Cutting pork belly into cubes on a cutting board

Notes

Please try to get a piece of pork belly with a fair amount of lean meat and not too much fat. while you do need the fat, I find that too many times restaurants give us overly fatty crispy pork belly.
Tried this recipe?Let us know how it was!
Guava BBQ sauce in a large glass cup surrounded by lemons
Featured Fusion Grilling Sauces, Condiments & Marinades Vegan Vegetarian

Caribbean Guava BBQ Sauce

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I was very excited to find ripe guava in a local grocery store, as I have several recipes I’ve been meaning to share with you that use guava. The scent of ripe guava takes me right back to my childhood days on the islands, climbing the guava tree in our front yard (no longer there, unfortunately), with my little brother, and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s another tropical fruit that naturally lends itself to the complex flavor nature of a good BBQ sauce.

This Caribbean Guava BBQ Sauce combines the tropical sweetness of ripe guavas with aromatic spices and herbs, creating a unique and flavorful condiment. The natural sugars in guava caramelize beautifully when grilled, adding depth to meats like chicken, pork, and even seafood. This sauce is a delightful way to bring Caribbean flair to your grilling sessions.

Guava BBQ sauce in a large glass cup surrounded by lemons

Ingredient Guide

  • Guava: Fresh, ripe guavas provide a natural sweetness and tropical flavor. If unavailable, guava paste or preserves can be used as substitutes.
  • Apple juice: Adds a mild sweetness and acts as a base for simmering the guavas, enhancing their flavor.
  • Brown sugar: Contributes a rich, molasses-like sweetness that balances the tartness of the guavas.
  • Cinnamon stick: Infuses the sauce with warm, spicy notes, complementing the fruitiness.
  • Cloves: Add a pungent, aromatic depth that enhances the overall spice profile.
  • Lime juice: Provides acidity to balance the sweetness and brighten the flavors.
  • Scallions (green onions): Offer a mild onion flavor and freshness.
  • Thyme: Adds an earthy, herbaceous note typical in Caribbean cooking.
  • Vidalia onion: A sweet onion variety that adds depth without overpowering the sauce.
  • Garlic: Introduces a pungent, savory element that balances the sweetness.
  • Apple cider vinegar: Contributes tanginess and helps preserve the sauce.
  • Molasses: Enhances the sauce’s richness and adds a deep, bittersweet flavor.
  • Chili sauce: Provides a mild heat and additional sweetness.
  • Worcestershire sauce: Adds umami and complexity to the flavor profile.
  • Tomato paste: Thickens the sauce and adds a concentrated tomato flavor.
  • Hot smoked paprika: Imparts a smoky heat that complements the sweetness of the guavas.

Shopping Made Easy

  • Guava: Look for ripe guavas in the tropical fruit section of well-stocked grocery stores or Latin/Caribbean markets. If unavailable, guava paste or preserves can be found in the international aisle.
  • Spices and herbs: Fresh thyme and scallions are typically available in the produce section. Whole cloves and cinnamon sticks can be found in the spice aisle.
  • Condiments: Apple cider vinegar, molasses, chili sauce, Worcestershire sauce, and tomato paste are common pantry items available in most supermarkets.

Can I use guava paste instead of fresh guavas?

Yes, guava paste can be used as a substitute for fresh guavas. Adjust the sweetness accordingly, as guava paste is typically sweeter than fresh fruit.

How spicy is this BBQ sauce?

The sauce has a mild heat from the hot smoked paprika. For more heat, consider adding finely diced Scotch bonnet peppers or your preferred hot sauce.

How long can I store this sauce?

Store the cooled sauce in a clean glass jar in the refrigerator for up to one month.

What dishes pair well with guava BBQ sauce?

This sauce complements grilled meats, like chicken, pork, and ribs. It also works well as a glaze for roasted vegetables or as a dipping sauce.

Can I make this sauce ahead of time?

Absolutely. Making the sauce ahead allows the flavors to blend together, enhancing its taste.

Cooking Notes from the Kitchen

  • When cooking the guavas with apple juice and spices, ensure they are fully softened to extract maximum flavor.
  • After simmering, strain the mixture to remove seeds and pulp, resulting in a smoother sauce.
  • For convenience, use an immersion blender. If using a traditional blender, allow the mixture to cool slightly before blending to prevent pressure build-up.

Guava BBQ sauce in a large glass cup surrounded by lemons

Caribbean Guava BBQ Sauce

A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Grilling, Sauces, Condiments & Marinades, Vegan, Vegetarian
Cuisine Fusion
Servings 2

Ingredients
  

  • 1 tablespoon olive oil
  • 2 stalks scallions finely chopped
  • 6 sprigs thyme destemmed
  • 1/2 Vadilia onion large, diced fine
  • 2 cloves garlic smashed
  • 1/2 cup apple cider vinegar
  • 2 tablespoon molasses
  • 1 1/4 cup chili sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon salt
  • 2 tablespoon tomato paste
  • 1 teaspoon hot smoked paprika
  • 1/2 cup apple juice

Instructions
 

  • Wash and trim the tops off the guavas, then cut into segments.
    quartered guava on cutting board
  • In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
    Guava pieces and apple juice simmering in a sauce pan with a cinnamon stick on top.
  • Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
  • In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
    Scallion, garlic, thyme and onion in a silver saucepan on the stove
  • Add hot smoked paprika to the sautéed mixture and stir well.
  • Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
    Tomato paste added to pan with scallions
  • Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
    deglazed scallions and tomato paste in a pan
  • Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
  • Reduce heat to a simmer and cook for 10 minutes.
  • Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
    Strain out guavas from pot
  • Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.
    Tomato sauce and guava
  • Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending. 
    Blended BBQ sauce in pot on the stove
  • Guava sauce in glass jar surrounded by guava
Tried this recipe?Let us know how it was!
Grilled goat in a red serving dish
Featured Grilling Jamaican

Grilled Leg of Goat

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If you’ve ever wondered how a simple leg of goat becomes unforgettable, this Succulent Grilled Leg of Goat recipe is the answer. Inspired by my passion for fire cooking, and a friend’s island storytelling, this dish delivers tender, smoky meat infused with bold herbs and spices. Slow cooking over indirect heat develops flavor and tenderness, creating a slice-worthy centerpiece perfect for gatherings and backyard feasts.

Grilled goat in a red serving dish

Ingredient Guide

  • Goat: Brings rich, hearty flavor and benefits from slow, indirect grilling for perfect tenderness.
  • Olive Oil: Helps the herb marinade adhere to the meat and encourages even browning.
  • Garlic: Infuses savory depth into the marinade and complements the meat’s richness.
  • Thyme: Adds earthy, aromatic notes that evoke classic Caribbean grilling.
  • Parsley: Brings a fresh, bright counterpoint to the deeper marinade flavors.
  • Oregano: Adds a subtle, herbaceous bite that enhances the overall seasoning.
  • Rosemary: Provides piney fragrance and flavor, especially when used for basting.
  • Dried Red Pepper Flakes: Introduce gentle heat and a warming spice tone.
  • Lime Juice: Brightens the marinade and helps tenderize the goat leg.
  • Allspice: Contributes sweet-spicy depth that’s essential to Caribbean-style meats.
  • Honey: Offers natural sweetness and aids in caramelizing the exterior.
  • Scallions: Add mild onion flavor and freshness to the marinade.
  • Orange Juice: Introduces sweet citrus acidity that balances the savory spices.
  • Salt: Essential for enhancing all marinade flavors and seasoning the meat.

Shopping Made Easy

  • Buy a bone-in goat leg, ideally 3 to 4 pounds, for optimal juiciness and flavor.
  • Keep fresh herbs (thyme, parsley, rosemary) on hand; they deliver more vibrant flavor than dried.
  • Choose a fresh lime and scallions for bright, citrusy flavor. Bottled juice won’t substitute.

Cooking Notes from the Kitchen

  • Score and tie the leg with butcher’s twine so it cooks evenly and holds its shape.
  • Marinate overnight or at least 2–3 hours using a zip-top bag or baking dish for deeper flavor penetration.
  • Grill over indirect heat at 275–300 °F (135–150 °C) for 2–3 hours until tender.
  • Baste with rosemary-infused marinade during cooking, stopping 30 minutes before the end to avoid burning.
  • Finish over direct heat in the final 15 minutes to crisp the outside and seal in juices.

Can I substitute lamb instead of goat?

Yes, lamb leg cooks similarly, but reduce cooking time slightly and monitor doneness based on your preference.

What does indirect grilling mean?

Indirect grilling places the meat next to the heat source, not directly over it, allowing slow, even cooking without burning the outside.

How do I know when it’s done?

Use a meat thermometer. The internal temperature should reach about 160 °F (71 °C), or grill until the meat is tender and pulls easily from the bone.

Can I brine the goat leg instead of lime wash?

Lime juice both cleans and slightly tenderizes the meat. You can substitute a light brine (1 tablespoon salt per cup of water), but skip if a thorough marinade is already used.

Grilled goat in a red serving dish

Grilled Leg of Goat

Elevate your grilling game with this succulent grilled leg of goat. Marinated in a blend of herbs and spices, then slow-grilled to perfection, this dish offers a tender and flavorful alternative to traditional barbecue meats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Grilling
Cuisine Jamaican
Servings 8

Ingredients
  

  • 3-4 lbs goat leg bone-in
  • 3/4 cup olive oil
  • 4 cloves garlic diced or crushed
  • 5 sprigs thyme
  • 2 tablespoon parsley chopped
  • 2 tablespoon oregano
  • 2 sprigs rosemary
  • 1 tablespoon dried pepper flakes
  • 2 lime juiced, divided
  • 1/2 teaspoon ground allspice
  • 2 teaspoon honey
  • 2 stalks scallions chopped
  • 3/4 tablespoon salt

Instructions
 

  • Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
    Prepped ingredient for grilled goat leg
  • Score and tie the goat leg to maintain shape while cooking.
  • Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
    Marinade ingredients in a silver bowl
  • Massage the marinade into the goat leg and marinate 2 hours or overnight.
    Goat leg in red square serving dish with marinade all over
  • Preheat grill for indirect heat at 275–300 °F (135–150 °C).
  • Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
    Goat leg on grill with marinade
  • Move the leg over direct heat in the final 15 minutes to crisp the surface.
    Cooked goat leg on grill
  • Rest for 15 minutes before carving and serving.
    grilled goat leg in dish

Notes

    Tried this recipe?Let us know how it was!
    Chicken rotisserie on the grill
    Featured Festive & Holiday Recipes Grilling Jamaican

    Jerk Rotisserie Chicken

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    This past summer during our annual July Month Of Grilling, I shared this awesome recipe for what I believe is the best way to roast a chicken on the grill. The self-basting from the rotisserie setup means your chicken stays moist and tender, never dry or cardboard-like.

    With the bold punch of jerk marinade, this Succulent Jerk Rotisserie Chicken delivers that crave-worthy spice kick we all love. It’s smoky, juicy, and perfect for backyard barbecues or weekend cookouts. I’ve added a few personal touches like fish sauce and lime leaves for deeper flavor, but feel free to tweak it your way. Your guests will be begging for this one for years to come.

    Chicken rotisserie on the grill

    Ingredient Guide

    • Whole Chicken: Choose small birds (around 2.5–3 pounds) so they cook evenly on the rotisserie.
    • Scallions: Bring grassy, fresh onion flavor essential to Caribbean marinades.
    • Thyme: Earthy, herbal backbone of jerk seasoning; use fresh if you can.
    • Scotch Bonnet Pepper: The heart of jerk heat; use gloves and adjust for spice preference.
    • Soy Sauce: Adds umami depth and salt; choose gluten-free if needed.
    • Olive Oil: Helps emulsify the marinade and carry flavor into the chicken.
    • Cane Sugar or Brown Sugar: Balances heat with a touch of sweetness and helps caramelization.
    • Cinnamon & Nutmeg: Warm background notes typical of jerk spice.
    • Allspice (Pimento Powder): The signature spice in jerk, lending sweet and peppery aroma.
    • Ginger: Bright and spicy; use fresh slices for best results.
    • Fish Sauce: Adds savory depth and funk; optional but recommended.
    • Lime Leaves: Bring a citrusy floral note; fresh or frozen both work.
    • Garlic: Deepens flavor and rounds out the marinade.
    • Parsley: Adds freshness and balances bold flavors.

    Shopping Made Easy

    • Choose small, even-sized chickens for uniform cooking on the rotisserie.
    • Scotch bonnets are available at Caribbean or Latin groceries; remove seeds for less heat.
    • Look for cane sugar in natural foods sections or use brown sugar as a backup.
    • Lime leaves and fish sauce can be found in Asian markets; both freeze well.
    • Use a rotisserie attachment that fits securely to avoid uneven spinning.

    Cooking Notes from the Kitchen

    • Secure the chicken well with kitchen twine to avoid burned wings or legs.
    • Keep heat indirect with a pan of flavored liquid underneath to catch drips and prevent flare-ups.
    • The rotisserie allows the chicken to baste itself, but add water to the pan as needed to keep moisture up.
    • Rest the chicken for 15 minutes before carving—this helps retain all those juices.
    • This recipe makes two chickens, so it’s perfect for a crowd or leftovers.

    Can I make this without a rotisserie?

    Yes, you can use indirect heat on a grill or roast it in the oven at 375°F. Turn occasionally for even cooking and baste with juices.

    What if I don’t have lime leaves or fish sauce?

    They add a unique layer of flavor, but the jerk base is strong enough without them. Just leave them out or sub with citrus zest and soy sauce.

    How spicy is this recipe?

    With one scotch bonnet, it has medium heat. Leave the seeds in for more fire, or use less to tone it down. Always wear gloves when handling.

    Can I marinate overnight?

    Absolutely. Overnight marinating helps the jerk flavors penetrate deeply. At least 2 hours is recommended for best results.

    Chicken rotisserie on the grill

    Jerk Rotisserie Chicken

    This chicken is seasoned and marinated in a spicy Jamaican jerk marinade, before it goes on the grill to Rotisserie for a couple hours. The result is the best jerk rotisserie chicken you’ll ever taste.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 2 hours
    Total Time 2 hours 20 minutes
    Course Festive & Holiday Recipes, Grilling
    Cuisine Jamaican

    Ingredients
      

    • 2 whole chickens about 2.5-3 lbs each
    • 2 stalks scallions
    • 5 sprigs thyme
    • 1 scotch bonnet pepper
    • 2 tablespoon soy sauce
    • 1 tablespoon olive oil
    • 2 tablespoon cane sugar or brown sugar
    • 1/2 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • 1 tablespoon allspice pimento powder
    • 3 slices ginger
    • 1 tablespoon fish sauce
    • 3 lime leaves
    • 2 cloves garlic
    • 2 tablespoon parsley

    Instructions
     

    • In a blender, add Cane Sugar (2 tablespoon), Olive Oil (1 tablespoon), Fresh Ginger (3 slice), Garlic (2 clove), Scallion (1 bunch), Scotch Bonnet Pepper (1), Ground Allspice (1 tablespoon), Fresh Thyme (5 sprig), Ground Cinnamon (1/2 teaspoon), Ground Nutmeg (1/2 teaspoon) Soy Sauce (2 tablespoon), Kaffir Lime Leaf (3), Fresh Parsley (2 tablespoon), and Fish Sauce (1 tablespoon). Blend all the ingredients together to make the marinade.
      Prepped ingredients for chicken
    • Prep your Whole Chicken (2) by trimming any excess fats, wash with lemon water. Pour the marinade over the chickens and rub it thoroughly on the chicken and in the cavity. Let it marinate in the fridge for a minimum of 4 hours.
      Whole chicken in pan with marinade rubbed on
    • Set the chickens up on your rotisserie grill. Place a pan with Water (to taste) underneath the chickens and add Garlic (4 clove), Fresh Thyme (5 sprig), Kaffir Lime Leaf (to taste) and Whole Allspice (10).
      Chicken roasting on grill over pan with water
    • Roast the chickens while maintaining a temperature of 275-300 degrees F (135-150 degrees C) for 2 1/2 hours.
      Close up of roasted chicken on grill over pan of water
    • Serve and enjoy!
    Tried this recipe?Let us know how it was!
    Homemade Tamarind BBQ Sauce
    Featured Grilling Sauces, Condiments & Marinades Trinidadian

    Homemade Tamarind BBQ Sauce

    Leave a Comment on Homemade Tamarind BBQ Sauce

    One of the first personalized BBQ sauces I ever made was this tamarind BBQ sauce. In the process, I learned the foundation of making good tomato-based BBQ sauces. Using a less glamorous fruit from the Caribbean called tamarind (in Trinidad and Tobago, we refer to it as tambran) adds a wonderful jolt of true Caribbean vibe to this versatile BBQ sauce, which can also be used as a dipping sauce. The final taste will surely excite your taste buds.

    Homemade Tamarind BBQ Sauce

    Ingredient Guide

    • Tamarind Pulp: Provides the signature tangy flavor; soak in hot water to create a concentrated liquid.
    • Brown Sugar: Adds sweetness and depth; adjust to taste.
    • Cider Vinegar: Introduces acidity that balances the sweetness.
    • Sweet Onion: Contributes a mild, aromatic base to the sauce.
    • Ketchup: Forms the tomato base of the sauce, adding sweetness and body.
    • Worcestershire Sauce: Adds umami and depth of flavor.
    • Molasses: Provides a rich, bittersweet note that enhances the sauce’s complexity.
    • Yellow Mustard: Introduces tanginess and a hint of spice.
    • Scotch Bonnet Pepper: Adds heat; use sparingly to control spiciness.
    • Black Pepper: Enhances the overall flavor with a mild heat.
    • Ground Allspice: Adds warm, peppery notes characteristic of Caribbean cuisine.
    • Olive Oil: Used for sautéing the onions and adds a subtle richness.
    • Salt: Balances the flavors.
    • Grated Ginger: Offers a zesty kick that complements the tamarind.

    Shopping Made Easy

    • Tamarind Pulp: Found in international or Asian markets; look for seedless varieties for convenience.
    • Scotch Bonnet Peppers: Available in Caribbean or international grocery stores; habanero peppers can be a substitute.
    • Spices: Allspice, ground ginger, and black pepper are commonly found in the spice aisle.
    • Condiments: Ketchup, Worcestershire sauce, molasses, and yellow mustard are standard pantry items.

    Cooking Notes from the Kitchen

    • Preparing Tamarind Pulp: Soak tamarind pulp in 1 to 1½ cups of hot water to create a concentrated liquid.
    • Handling Scotch Bonnet Pepper: Wear gloves when handling to avoid skin irritation; remove seeds to reduce heat if desired.
    • Simmering the Sauce: Cook the sauce slowly to allow flavors to meld; it will thicken as it cools.
    • Storage: Store the cooled sauce in sterilized glass containers in the refrigerator; it will keep for at least a couple of months.

    Homemade Tamarind BBQ Sauce

    Homemade Tamarind BBQ Sauce

    This tangy and spicy tamarind BBQ sauce is a Caribbean favorite, perfect for adding a burst of flavor to grilled dishes or as a dipping sauce.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Total Time 1 hour
    Course Grilling, Sauces, Condiments & Marinades
    Cuisine Trinidadian
    Servings 4

    Ingredients
      

    • 1/4 cup brown sugar packed
    • 1/4 cup cider vinegar
    • 1 large sweet onion diced
    • 2 cups ketchup
    • 1/4 cup Worcestershire sauce
    • 2 tablespoons molasses
    • 2 tablespoons yellow mustard
    • 1 Scotch bonnet pepper finely chopped, seeds removed for less heat
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon ground allspice
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1 tablespoon grated ginger
    • 3/4 cup tamarind pulp

    Instructions
     

    • Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.
      Tamarind pulp in a white bowl covered with water
    • In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.
      Onion sautéing in a deep saucepan on the stove
    • Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.
      Spices added to the pan
    • Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.
    • While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 
      Spatula stirring ingredients in saucepan
    • While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 
      Tamarind chunks in sauce in a white bowl
    • Strain the tamarind liquid into the saucepan, discarding any solids.
      Straining tamarind in pot
    • Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.
    • Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!
      Homemade Tamarind BBQ Sauce

    Notes

    You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.
    Tried this recipe?Let us know how it was!