How About A BBQ With A Caribbean Twist, Weather Permitting?

Flow: Set a self-serve drinks station and a “finish-on-the-grill” menu so the cook isn’t drenched. Calypso or reggae playlist, battery speaker, fairy lights – done.

The Caribbean twist: smoke, citrus, heat, and sweetness Think jerk spice, green seasoning, Scotch bonnet heat (used judiciously), tropical fruit acids, and a little rum and brown sugar on the glaze.

Headline mains

Jerk chicken thighs: Bone-in, skin-on for juiciness.

Green-seasoned lamb chops:  Fragrant, herby, grill-kissed.

Prawns with Scotch bonnet–lime butter: Fast, dramatic.

Grilled halloumi with pineapple salsa: Veg-forward, big flavour.

Quick recipes (serve 4–6)

1. Classic jerk chicken

Marinade: 6 spring onions, 3 garlic cloves, 1 thumb ginger, 1–2 Scotch bonnets (seeded for less heat), 2 tsp allspice, 1 tsp thyme, 1 tsp ground cinnamon, 2 tbsp brown sugar, 2 tbsp soy, 2 tbsp lime juice, 2 tbsp oil, 1 tsp salt. Blitz.

Method: Toss 1.2–1.5 kg chicken thighs in marinade; chill overnight. Grill over medium heat with lid, 25–30 min, turning, until 75°C internal and lightly charred. Finish with a squeeze of lime.

1. Green-seasoned lamb chops

Paste: Blend 1 bunch coriander, 1 small bunch parsley, 4 spring onions, 2 garlic cloves, 1 tbsp thyme, 1 tsp allspice, zest/juice of 1 lime, 2 tbsp oil, 1 tsp salt.

Method: Coat 8 lamb chops; marinate 2–6 hours. Grill 2–3 min per side to medium; rest 5 min. Optional glaze: brush with 1 tbsp warmed honey plus 1 tsp rum last 30 seconds.

Prawns with Scotch bonnet–lime butter

Scotch bonnet–lime butter is a vibrant, spicy, and tangy compound butter made by blending softened butter with minced Scotch bonnet peppers, fresh lime juice (or zest), and often garlic or herbs. It is a popular Caribbean-inspired condiment used to add fiery flavour to grilled seafood, chicken, steaks, rice dishes, and roasted vegetables.

Butter: Mash 75 g softened butter with 1 tsp finely minced Scotch bonnet, zest of 1 lime, pinch salt.

Method: Skewer 500 g large prawns; oil and salt. Grill hot, 1–2 min per side. Toss in the butter and a splash of rum; finish with coriander.

Halloumi with pineapple-mango salsa

Salsa: 1 cup diced ripe pineapple, 1 small mango diced, 2 tbsp red onion, 1 tbsp lime juice, pinch salt, chopped coriander.

Method: Slice 2 blocks halloumi; brush with oil. Grill until golden, 2–3 min per side. Top with salsa, drizzle of chilli oil if desired.

Sides that sing

Rice and peas: Cook basmati with coconut milk, thyme, spring onion, allspice, and tinned kidney beans. Finish with butter and black pepper.

Corn with coconut-lime butter: Mix 50 g butter with 2 tbsp coconut cream, lime zest, pinch chilli; brush onto grilled corn.

Festival (sweet fried dumplings): 1 cup flour, 1/3 cup fine cornmeal, 2 tbsp sugar, 1 tsp baking powder, pinch salt, splash vanilla; add water to a soft dough. Shape logs; fry golden. Great with jerk.

Caribbean slaw: Finely shredded cabbage, carrot, spring onion, a little mango; dress with lime juice, mayo, and a touch of allspice.

Make-ahead crowd-pleasers

Rum-glazed plantains (Unlike sweet dessert bananas, they are larger, have thicker skins, and must be cooked before consumption): Toss ripe plantain slices with brown sugar, cinnamon, and oil; grill, then splash with a teaspoon of dark rum to caramelise.

Pepper shrimp tray: Roast shell-on prawns with garlic, paprika, Scotch bonnet oil (a fiery, aromatic condiment made by infusing neutral oil, like rapeseed or avocado with Scotch bonnet peppers, often combined with aromatics like garlic, ginger, and shallots), and butter at 220°C for 8–10 min if rain hits.

Drinks to match

Classic rum punch (1-2-3-4 rule): 1 part lime, 2 parts simple syrup, 3 parts dark rum, 4 parts water, dash Angostura; grate nutmeg.

Ting with a Sting: Over ice, 50 ml white rum topped with Ting grapefruit soda and a lime wedge.

Sorrel spritz: Hibiscus (sorrel) concentrate topped with prosecco or soda, ginger slice.

No-alcohol: Coconut water with lime and mint; pineapple-ginger cooler.

Final touch Set sauces on the side—extra jerk, mango chutney, hot pepper sauce—for custom heat. If the heavens open, move trays indoors, keep the grill master under the gazebo, and let the Caribbean warmth carry the day.