Caribbean Jerk Chicken: A Flavor Explosion

Prepare your taste buds for a flavor explosion with this mouthwatering Caribbean Jerk Chicken recipe. Get ready for a powerful mix of spices that will set your taste buds ablaze!

DIRECTIONS:
- Butcher and brine whole chicken – 1 tbsp each kosher salt, brown sugar, pepper corns, and allspice berries

- Marinate chicken with jerk rub – dried habanero or cayenne I used (Super Hot Shit), allspice berries, clove, cinnamon, star anise, nutmeg, kosher salt, peppercorns, dried thyme

- BBQ-Fusion Jerk Sauce – 2 habanero, 1 scallion, 3 tbsp brown sugar, 1 tbsp soy sauce, 1 tbsp olive oil, 2 tbsp tomato paste, 1/3 cup apple cider vinegar, 1 tbsp bbq sauce (I used Baby Ray's)

- Grill chicken and baste with sauce

- Caribbean pepper slaw
• Pineapple and mango, diced/cubed
• Red onions, finely julienned
• Anaheim or poblano peppers, finely chopped
• Red and yellow peppers, finely julienned
• Parsley, salt and pepper
• Vinaigrette – ½ cup apple cider vinegar, ¼ cup orange juice, fresh squeezed lime juice, 2 tbsp brown sugar, oil, salt and pepper

- Red beans and rice, cooked in ½ water ½ coconut milk with jerk seasoning and 1 habanero

- Optional side dish, Fried plantains – season ripe plantains with adobo and fry in butter with garlic, 2-3 mins each side