Jerk Chicken recipes are notoriously lengthy, raiding your entire spice rack and still sending you to the store for more.

If you don’t have time for the shopping and mixing this Caribana weekend, Grace Kennedy Foods offers their own brand of jerk sauce and these two simple recipes.

GraceKennedy Limited, the Caribbean’s leading food manufacturer and distributor, has been producing authentic Caribbean flavours since 1922, expanding their distribution to Canada, the United States and United Kingdom. Visit gracefoods.com for more Caribbean recipes and you can find their extensive line of products in the international aisle of your grocery store.

And of course, for information on all your Caribana partying needs this weekend, visit caribana.com.

Jerk Chicken
If you feel guilty using a bottled jerk sauce instead of preparing your own, visit gracefoods.com for an alternate recipe, complete with pimento berries and guava leaves.

Prep Time: 15 min
Cooking Time: 1 hr
Marinate Time: 2 hrs
Serves 4-6

INGREDIENTS:
• 31/2 - 4 lbs. of chicken
• 1 Bottle of Grace Jerk BBQ sauce
• 1 Bottle of Grace Jerk Marinade

METHOD:
Get 31/2 - 4 lbs. of chicken and cut it into 8 serving pieces.

Rinse the chicken pieces under cold water and pat dry with paper towels.

Place chicken in a large re-sealable plastic bag and pour in the Grace Jerk Marinade.

Press the air out of the bag and seal tightly and turn the bag to distribute the marinade well.

Refrigerate the bag between 2 to 4 hours.

Remove the chicken from the bag.

Preheat the grill to 350°F and brush the grill with vegetable or olive oil to prevent sticking.

Place chicken on grill for 30 minutes, turning every 5 to 10 minutes.

Baste with Grace Jerk BBQ sauce during the last 10 to 15 minutes of grilling time.

Remove from the grill and serve with your favorite side dish, or the Rice & Peas recipe below.

Rice & Peas
Prep Time: 5 min
Cooking Time: 30 min
Serves 4-6

INGREDIENTS:
• 2 cups (500 ml) coconut milk
• 2 cups (500 ml) water
• 1 stalk of green onion, crushed
• 1 small onion, chopped
• 1/2 tsp. thyme flakes
• 1 can red kidney beans
• 1/2 tsp. (2.5 ml) salt
• 1 lb. (450 g) white rice
• 1 whole hot pepper, eg: Scotch Bonnet

METHOD:
Combine coconut milk, beans and water in a 3-litre (3-quart) pot and bring to a boil.

Add the crushed green onion, chopped onion and thyme flakes, salt and stir. Allow to simmer for 10 minutes.

Stir in rice and the whole hot pepper, cover and bring to a boil.

Lower the heat and allow rice to cook until grains are tender.

• Caution: Be careful when stirring to avoid breaking the pepper.