Caribbean BBQ Chicken Legs

My take on a tropical BBQ flavored chicken. I made these with liquid smoke, pineapple juice, passion fruit sauce, spices and seasonings. I hope you'll enjoy it and make it your own.

Ingredients

4 Chicken Leg Quarters

Salt and Pepper to taste

1 Powdered Chicken Bouillon

1 Tbsp Minced Garlic

1 Teaspoon All Purpose Seasoning

BBQ Sauce

1/2 Cup of Pineapple Juice

1/2 Cup Ketchup

2 Teaspoon Worcestershire Sauce

4 Cloves of Garlic- Mashed

1/4 Cup of Onion- Chopped

2 Tablespoon of Brown Sugar

1 Tablespoon of Passion Fruit Sauce

1 Tablespoon of Liquid Smoke

Salt to taste

1/4 Teaspoon Crushed Red Pepper Flakes

1/4 Cup of Water

1 Teaspoon of Cornstarch

Fresh Parsley for garnish

Method

Season chicken with garlic, salt, pepper, all purpose and powdered chicken bouillon. Allow to marinate for at least two hours or overnight for best results. Preheat oven to 375 degrees. Once heated, bake for 40-45 minutes and let stand.

In a deep saucepan, combine all of the ingredients for the sauce, except the cornstarch and half of the water and cook for 10 minutes on medium heat. Mix cornstarch with remaining water and add to the sauce to thicken. Add baked chicken to the sauce, lower the heat and simmer until the liquid reduces to a glaze, turning the chicken at least once. Remove from heat and serve with rice and veggies. Garnish with fresh parsley.

Dinner is ready. Enjoy~

BNW

The Best Jamaican Indian Chicken Curry

Story time: We cook a lot of curries in Jamaica. Shrimp, crab, goat, fish, chicken, you name it, we've probably curried it. Our techniques and ingredients are different from the Indian and Thai curry, but today, I decided to add some Indian spices to my Jamaican dish. This is the best curry I have ever made. Seriously. So good. This dish got me extra kisses, and an A+ grade for presentation and taste. Give it a try and rack up some brownie points.

Ingredients

2lbs of Chicken Legs and Thighs

2 Tbsp of your favorite Curry (I used the Jamaican Grace brand)

1 Tbsp of Cumin 

1 Tsp of Cumin

1 Tsp of Whole Cumin

1 Tbsp of Fresh Ginger Root

2 Tsp of Thyme 

6 Stalks of Scallion

1 Bell Pepper

1 Lg Onion

1 Jalepeno- remove seeds

Cilantro - 4 stalks, and 1 for garnish

1 Pkt Powdered Chicken Bouillion 

2 Tbsp of Garlic Salt

2 Potatoes - diced

2 Tbsp Coconut Oil

Method

Remove skin from meat and season with garlic salt, 1/2 onion, 1/2 bell pepper, 3 stalks of scallion, 1 tsp of thyme, chicken bouillon and let marinate overnight. Remove from fridge an hour before you're ready to start cooking. Add curry, 1 Tbsp cumin powder and seeds, Jalepeno, ginger and 2 stalks of cilantro and stir to evenly distribute these new flavors. After an hour, heat coconut oil and pour in meat with seasonings and cover. I always do this to allow the seasonings to sweat and just get happy with each other. Turn the meat after 5 minutes and slightly brown the other side, then add enough water to cover. Allow to cook for 15 minutes and then turn each piece and cook for another 15 minutes. Add potatoes, remaining pepper, scallion, onions, and thyme, cumin and cilantro and let simmer on medium heat for 15-20 minutes. Potatoes will dissolve and start to thicken the sauce and the new layer of flavors please your taste buds before you even get to the meat. 

I served this with coconut rice. I replaced 1 cup of water with a rich 100% coconut milk, not the half milk half water one. I used Texmati rice but any fragrant rice will work. 

Scoop two cups of rice onto the center of a plate and top with this delicious chicken. Garnish with fresh cilantro and pucker up!

Happy eating!

BNW~