Recipe Barbeque Indo-Carib Grilled Chicken

Indo-Carib Grilled Chicken Hot

A recipe for Indo-Carib Grilled Chicken. Follow the simple recipe instructions for Indo-Carib Grilled Chicken shared by other home cooking experts.


3 wooden skewers

2 chicken breast halves without skin

1/2 cup brown sugar -- separated

4 tablespoons dark rum *

1 whole lime -- juiced

1 tablespoon fresh ginger -- minced

1 large garlic clove -- minced

hot chile sauce*

2 tablespoons peanut butter

1 tablespoon soy sauce

1 tablespoon cilantro -- chopped <>Basmati rice

* I used Captain Morgan's, otherwise add cloves and cinnamon to taste. Brother Bru-Bru's hot sauce is perfect with this recipe.


Soak skewers in water for at least one hour. Cube chicken in 1 1/2 inch cubes; this is best done when the chicken is partly frozen.

Beat all remaining ingredients, except cilantro and rice, together. Marinade chicken in marinade for at least one hour.

Drain marinade from chicken; place the marinade in saucepan and boil/simmer for 5-10 minutes, stirring, to thicken the sauce and kill the bacteria. If you're going to use the marinade, don't omit cooking it, salmonella is nasty!

Skewer the chicken and cook till done, brushing with any marinade remaining in bowl. Turn appropriately. Serve chicken over rice with boiled marinade and chopped cilantro.

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