📝 About This Recipe
A staple of Trinidadian street food culture, this BBQ chicken is defined by its vibrant 'green seasoning' marinade and a signature sweet-and-savory glaze. Unlike standard American BBQ, the Trini version balances the heat of Scotch Bonnet peppers with the aromatic depth of shado beni and the tang of citrus. It’s grilled to smoky perfection, resulting in juicy meat with a sticky, charred exterior that tastes like a Caribbean sunset.
🥗 Ingredients
The Chicken
- 3-4 pounds Chicken pieces (Legs, thighs, and wings work best; skin-on)
- 2 tablespoons Lime or Lemon juice (For washing the chicken)
Green Seasoning Marinade
- 1/2 cup Shado Beni (Culantro) or Cilantro (Finely chopped)
- 4 stalks Green Onions (Scallions) (Minced)
- 6 cloves Garlic (Crushed and minced)
- 1 tablespoon Fresh Thyme (Leaves stripped from stems)
- 1/2 piece Scotch Bonnet Pepper (De-seeded and minced (adjust for heat))
- 1 inch Ginger (Grated)
- 1 teaspoon Salt and Black Pepper (To taste)
Trini BBQ Sauce
- 1.5 cups Ketchup (The base of the sauce)
- 1/4 cup Guava Jam or Brown Sugar (For that authentic island sweetness)
- 1 tablespoon Yellow Mustard (Adds tang)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Soy Sauce (For umami and color)
- 2-3 dashes Angostura Bitters (The secret Trini ingredient)
👨🍳 Instructions
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1
Clean the chicken by rubbing it with lime juice and rinsing with cold water; pat dry thoroughly with paper towels to ensure the marinade sticks.
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2
Make deep diagonal slits in the thickest parts of the chicken pieces to allow the seasoning to penetrate the bone.
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3
In a large bowl, combine the shado beni, scallions, garlic, thyme, scotch bonnet, ginger, salt, and pepper to create the 'green seasoning'.
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4
Rub the green seasoning all over the chicken, ensuring it gets into the slits and under the skin. Cover and refrigerate for at least 4 hours, preferably overnight.
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5
Prepare your BBQ sauce by whisking the ketchup, guava jam, mustard, Worcestershire sauce, soy sauce, and Angostura bitters in a small saucepan over medium heat.
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6
Simmer the sauce for 8-10 minutes until thickened and glossy, then set aside. Reserve half of the sauce for serving and half for basting.
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7
Preheat your grill to medium-high heat (about 375°F/190°C). If using charcoal, pile coals to one side for indirect cooking.
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8
Lightly oil the grill grates to prevent sticking. Place chicken pieces skin-side down on the grill.
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9
Sear the chicken for 5-7 minutes per side until you see beautiful char marks, then move to the cooler side of the grill (indirect heat).
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10
Cover the grill and cook for another 25-30 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
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11
During the last 10 minutes of cooking, begin basting the chicken generously with the BBQ sauce every few minutes to build a sticky glaze.
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12
Once the glaze is caramelized and bubbling, remove the chicken from the grill and let it rest for 5-10 minutes before serving.
💡 Chef's Tips
For the most authentic flavor, use Shado Beni (Culantro) instead of Cilantro if you can find it at an international market. Don't skip the Angostura Bitters; it provides a botanical depth that is uniquely Trinidadian. If you don't have a grill, you can bake the chicken at 400°F and finish it under the broiler for 2 minutes to get that charred look. Always wash your hands immediately after handling Scotch Bonnet peppers, or wear gloves to avoid 'pepper burn'.
🍽️ Serving Suggestions
Serve with a generous portion of Trini Macaroni Pie for the ultimate Sunday lunch. Pair with a side of creamy Caribbean Cole Slaw and boiled corn on the cob. Enjoy with a cold glass of Sorrel or a crisp Carib Beer. Rice and Peas (or Pelau) makes an excellent starchy accompaniment to soak up extra sauce.