Bbq Chicken Recipe

Make the marinade

In a medium bowl whisk together smoked paprika, ground allspice, black pepper, kosher salt, vegetable oil, brown sugar, ketchup, soy sauce, apple cider vinegar, lime juice, grated ginger, minced garlic, finely chopped scotch bonnet (use less for milder heat), Worcestershire sauce, molasses and hot sauce (if using). Taste and adjust seasoning — it should be tangy, slightly sweet, and smoky.

Marinate chicken

Pat chicken thighs dry with paper towels. Place them in a large resealable bag or a shallow dish. Pour the marinade over the chicken, rub to coat thoroughly, remove excess air if using a bag, and refrigerate for at least 2 hours, preferably overnight (8–12 hours) for best flavor.

Preheat grill

About 30 minutes before cooking, remove chicken from fridge to come close to room temperature. Preheat a grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the chicken

Place chicken thighs skin-side down over direct heat and sear 4–6 minutes until nicely charred. Flip and move to cooler part of the grill (indirect heat). Continue grilling with lid closed for another 15–20 minutes, turning occasionally and basting with reserved marinade (if any was set aside before contact with raw chicken) or brush with additional BBQ sauce, until internal temperature reaches 165°F (74°C). Total cook time will be ~25–30 minutes depending on size.

Rest and serve

Transfer chicken to a platter, tent loosely with foil, and rest 5–10 minutes before serving so juices redistribute. Garnish with lime wedges and chopped scallions if desired.

Rinse the rice under cold water until the water runs mostly clear. This removes excess surface starch and prevents clumping.

In a medium saucepan combine coconut milk, water, drained kidney beans (or pigeon peas), chopped scallions, thyme sprigs, allspice (or ground), smashed garlic clove, whole scotch bonnet (leave whole so it flavors without making the dish too spicy), salt, and black pepper. Bring to a gentle simmer over medium heat.

Stir in the washed rice, bring the mixture back to a gentle simmer, then reduce heat to low, cover tightly with a lid and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.

Remove saucepan from heat. Discard thyme sprigs and scotch bonnet. Fluff rice gently with a fork, cover, and let rest 5 minutes before serving.

Combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl. Whisk to blend evenly.

Cut the cold diced butter into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Pour in the milk and stir until a soft, slightly sticky dough forms. If dough seems too dry, add up to 1–2 tablespoons additional milk.

Turn the dough onto a lightly floured surface and knead gently 6–8 times until it just comes together. Pat into a 1/2–3/4-inch thick rectangle and cut into 8–12 pieces (or roll into small logs and cut).

Heat 1/2 to 3/4 inch of vegetable oil in a heavy skillet over medium heat until a small piece of dough sizzles and turns golden (about 350°F / 175°C). Do not let oil smoke.

Fry dumplings in batches, turning occasionally, until golden brown and cooked through, about 3–4 minutes per side. Transfer to a paper towel–lined tray to drain. Keep warm in a low oven if needed while finishing the rest.