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CARIBBEAN SUNDAY SUMMER BARBEQUE
Menu
Spicy Barbeque Chicken
Grilled Cinnamon and Ginger Sweet Potatoes
Roasted Corn in Husks
Mango/Lemon Fresh Garden Tossed Salad
Brown Sugar Lemonade (with bitters)
Or Lemon Sweetened Ice Tea
Spicy Barbecue Chicken
Serving for 6
Ingredients
6 Large Split Chicken Breasts
1 yellow or red onion-finely chopped
1 large Lemon
6 cloves of Garlic –finely chopped
Black pepper (to taste)
Sea Salt (to taste)
Pinch of Powdered Jamaican Ginger
1/2 cup red or white vinegar
1 desert spoon of favorite hot sauce (if desired)
1 cup Worcestershire Sauce
½ cup honey or cane syrup
½ cup tomato ketchup
1 tablespoon of spicy mustard
Directions for Chicken
Combine sauces and liquid ingredients in bowl
Add ½ of chopped garlic and 1/2 of chopped onion, powdered ginger, salt and black pepper to taste. Mix thoroughly together. Set aside and cover.
Remove Chicken Breasts from package.
Wash with vinegar and rinse with water. Pat dry with paper towel.
Place in bowl to season. Slice top of chicken in small squares so that seasoning can penetrate to the bone. Leave on skin. Do not make large slices or chicken will fall apart.
Page 2.
Squeeze juice of large lemon on chicken and rub with black pepper salt, add remainder of garlic and onions and half of prepared sauce, rub together on chicken, cover and place in refrigerator until ready to be cooked.
Remove from refrigerator 10 minutes prior to placing on Grill.
Prepare grill- (for charcoal- bring coal to the right heat do not cook chicken on a high heat or it will burn.)
Rub Chicken with light coating of olive oil. Place Chicken with (bone side faced down to grill.) Cook for 10 minutes on each side turning gently. Baste with remainder of prepared sauce then cook for another 10 minutes on each side until chicken is cooked.
Remove when cooked and place in large platter and cover with foil paper and place in area to keep warm and moist.
Mango Lemon Garden Fresh Tossed Salad
Ingredients
½ iceberg Lettuce chopped
1 large leaf Lettuce or Bib Lettuce
4 vine ripe tomatoes chopped
4 slices of red pepper chopped
4 slices of green pepper chopped
4 slices of yellow pepper chopped
¼cup cup of yellow or red onion chopped
4 scallions chopped
1 large mango chopped
1 medium seedless cucumber peeled and slice thinly
1 large lemon
Black Pepper and Sea Salt to taste
Directions for Salad
Chop and combine lettuce and place in separate bowl cover and keep refrigerated until ready to use.
Combine in large bowl tomatoes, peppers onions, scallions, cucumbers- sprinkle with sea salt and black pepper. Squeeze juice or lemon over ingredients stir and cover. Set aside in refrigerator.
Add last to Salad-Cube the meat of a ripe mango (not a soft, but ripe mango as it must be sweet. If it is not ripe it will not be sweet and the salad will not have the same effect.)
Five minutes prior to serving dinner toss in large salad bowl lettuce and stir in tomatoes, peppers, onions, scallion’s cucumbers and mangos stir and toss together.
Roasted Corn in Husks
6 Corns-
Directions for Corn
Place un- husked corn on grill turn for 30 – 40 minutes until cooked. Turn frequently or husk will burn… Remove and peel of husk. Serve with melted butter.
OPTION
If you prefer you can peel husk prior to putting on grill and wrap whole corn tightly in corn and place on grill and turn frequently until cooked. Approximately 30 –45 minutes.
Grilled Cinnamon and Ginger Sweet Potatoes
This is the last thing to be cooked on grill before serving meal
Ingredients
4 large Sweet Potatoes
Directions for Sweet Potatoes
Peel and Parboil Potatoes Potatoes-must still be firm
Slice and sprinkle with powdered ginger and cinnamon and nutmeg
Brush on lightly a coating of olive oil
Place on grill and brown evenly on each side until cooked, remove and place in platter.
Serve Meal with Old Fashioned Brown Sugar Lemonade or Lemon Sweetened Ice Tea.
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Old Fashioned Brown Sugar Lemonade/Limeade
1 Large quart Jug-
Ingrédients
6 large limes or lemons
1 quart bottled water preferred
Squeeze juice of lemons or limes in jug ( no seeds please)
Add light Brown Sugar Crystals (not dark brown sugar) to taste of desired sweetness
Stir vigorously
Add splash or Angostura Bitters for additional delightful fresh fragrance and taste.
Pour over ice in a large mug
Enjoy!!!!!
Bon A petit!!!!
Look out for my more Caribbean Delights from Gracie’s Kitchen
Curried Chicken Breast…rum plantain and more delicious side dishes
Conch Fritters, Conch Chowder, and Conch Stew
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