Nothing brings the bold, smoky, and spicy flavors of the Caribbean to your table like a well-crafted jerk BBQ platter. This dish is an explosion of island spices, charred goodness, and juicy, tender meat. Whether you're grilling for a summer cookout or just craving a tropical escape, this platter brings the heat and the vibes.
Caribbean Jerk BBQ Platter
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Caribbean
For the Jerk Marinade
- 2 lbs chicken thighs or drumsticks bone-in, skin-on preferred
- 1 Scotch bonnet pepper adjust for spice tolerance
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 green onions chopped
- 1 tablespoon brown sugar
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
For the BBQ Sauce
- 1/2 cup ketchup
- 2 tablespoons honey
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon jerk seasoning store-bought or homemade
- 1 tablespoon lime juice
Sides
- Grilled plantains
- Coconut rice and peas
- Pineapple slaw
Prepare the Marinade
In a blender or food processor, combine Scotch bonnet pepper, garlic, ginger, green onions, brown sugar, allspice, thyme, cinnamon, nutmeg, salt, pepper, lime juice, soy sauce, oil, and vinegar. Blend until smooth.
Marinate the Chicken
Place chicken in a bowl or zip-top bag, coat evenly with marinade, and refrigerate for at least 2 hours (preferably overnight).
Prepare the BBQ Sauce
In a small saucepan over low heat, mix ketchup, honey, molasses, Worcestershire sauce, smoked paprika, jerk seasoning, and lime juice. Simmer for 5 minutes, stirring occasionally. Set aside.
Grill the Chicken
Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, basting with BBQ sauce in the last few minutes.
Prepare the Sides
While chicken grills, slice plantains and grill until caramelized. Serve with coconut rice and peas and pineapple slaw.
Serve and Enjoy
Arrange everything on a large platter, garnish with lime wedges, and dig in!
Pairings
This fiery and flavorful dish goes great with:
- A cold Red Stripe beer or a rum punch
- Grilled pineapple for a sweet contrast
- A side of mango salsa for extra freshness
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but thighs stay juicier and absorb more marinade. If using breasts, grill for less time to prevent drying out.
2. What if I don’t have a grill?
You can use a cast-iron grill pan or broil in the oven for a similar effect.
3. Can I make it less spicy?
Absolutely! Use half a Scotch bonnet or substitute with a milder pepper like jalapeño.
