Turks and Caicos Island-style Grilled Delight

Ingredients

In this adaptation, the original American barbecue is transformed into a vibrant Turks and Caicos Island-style grilled delight by incorporating traditional Caribbean spices and flavors. The marinade is infused with island spices like allspice, thyme, and scotch bonnet peppers, which give the dish a distinct Caribbean flair. Additionally, the traditional sides served with the dish are influenced by the cuisine of the Turks and Caicos Islands, including rice and peas, plantains, and coleslaw. We alse have the original recipe for Barbecue, so you can check it out.

• 2 pounds (900g) chicken/pork/beef 2 pounds (900g) chicken/pork/beef
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15ml) honey 1 tablespoon (15ml) honey
• 1 teaspoon (5g) allspice 1 teaspoon (5g) allspice
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• 1 teaspoon (5g) brown sugar 1 teaspoon (5g) brown sugar
• 1 scotch bonnet pepper, seeded and minced (adjust to taste) 1 scotch bonnet pepper, seeded and minced (adjust to taste)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 300 kcal / 1255 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 10g (Sugar: 6g)
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the vegetable oil, minced garlic, soy sauce, Worcestershire sauce, lime juice, honey, allspice, dried thyme, paprika, brown sugar, minced scotch bonnet pepper, salt, and pepper.
2. 2.
   Place the chicken/pork/beef in a resealable plastic bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the meat from the marinade and discard the excess marinade.
5. 5.
   Grill the meat for about 6-8 minutes per side, or until it reaches the desired level of doneness.
6. 6.
   Remove the meat from the grill and let it rest for a few minutes before serving.
7. 7.
   Serve hot with traditional sides like rice and peas, plantains, and coleslaw.

Treat your ingredients with care...

• Scotch bonnet pepper — Be cautious when handling and mincing the scotch bonnet pepper as it is very spicy. Consider wearing gloves and avoid touching your face or eyes after handling it.

Tips & Tricks

• For a smokier flavor, add a handful of soaked wood chips to the grill before cooking the meat.
• Adjust the amount of scotch bonnet pepper according to your spice tolerance.
• Baste the meat with the marinade while grilling for an extra burst of flavor.
• Let the meat rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more tender and flavorful dish.
• Experiment with different cuts of meat to find your favorite variation of this island-style grilled delight.

Serving advice

Serve the Turks and Caicos Island-style Grilled Delight hot off the grill to fully enjoy its succulent flavors. Accompany it with traditional sides like rice and peas, plantains, and coleslaw to create a complete and satisfying meal.

Presentation advice

Present the grilled meat on a platter, garnished with fresh herbs like cilantro or parsley for a pop of color. Serve the traditional sides in separate bowls or on individual plates to create an inviting and visually appealing spread.