How to make Trini Style BBQ CHICKEN (Backyard Style)

Season the chicken leg quarters with 2-3 teaspoons of sea salt, ensuring even coverage.

Add 2-3 teaspoons of black pepper to the chicken, making sure to coat it well.

Sprinkle 1 1/2 teaspoons of garlic powder over the chicken and massage it in.

Add 2-3 teaspoons of cayenne pepper (optional) for heat.

Finely grate 2 cloves of garlic and 1 1/2 inch piece of ginger, then massage them into the chicken.

Pour 1 tablespoon of worcestershire sauce over the chicken and massage it in.

Add 1/4 cup of green seasoning, ensuring it gets under the skin and all over the chicken.

Wash hands after handling raw chicken.

Marinate the chicken in the refrigerator for at least 4 hours or overnight.

For the barbecue sauce, chop 1/4 cup of culantro and 4 cloves of garlic roughly, then finely chop them together.

In a pot, combine 1 cup of ketchup, 1 cup of store-bought BBQ sauce, and the juice of 2-3 limes (about 2-3 tablespoons).

Add 1 to 2 tablespoons of worcestershire sauce and 1 1/2 tablespoons of green seasoning to the pot.

Season the mixture with salt and black pepper to taste.

Add 1/2 cup of brown sugar and mix well to combine.

Stir in the chopped culantro and garlic mixture.

Pour in 1 1/2 cups of beer and stir to combine.

Add 3 cups of water and bring the mixture to a boil, then reduce to a simmer for 15-20 minutes, stirring occasionally to prevent sticking.

After 15-20 minutes, check the consistency of the sauce and pour it into a bowl to cool.

Prepare the grill by lighting coals and placing a piece of foil on the grates for easy cleanup.

Clean the grates with half an onion to flavor the grill.

Place the seasoned chicken opposite the hot coals for indirect cooking, cover, and let cook for about 30 minutes.

After 15 minutes, baste the chicken with the marinade, ensuring no contamination occurs.

After another 15 minutes, move the chicken around for even cooking, cover, and let cook for another 10 minutes.

After 10 minutes, place the chicken directly over the hot coals to get a good sear, flipping regularly to avoid sticking.

Remove the chicken from the direct heat and warm up the barbecue sauce.

Equipment Needed

Spice Level:

Dietary

Allergens