Tamarind Barbecued Chicken with Potato Salad

Barbecued meat isn’t exclusive to any ethnic group in the Caribbean. The term “barbecue”, however, originates with the (now dwindling) Amerindian people and is derived from the Taino word for the raised wooden structure used, among other things, to cure meat, barbecoa. A common misconception is that jerk chicken is popular throughout the Caribbean, when it is in fact only a chart-topper in Jamaica. From Cuba down to Guyana, you’ll find iterations of “BBQ chicken”, though, and this one uses that tangy Trinidadian favourite, tamarind. Barbecued meat isn’t exclusive to any ethnic group in the Caribbean. The term “barbecue”, however, originates with the (now dwindling) Amerindian people and is derived from the Taino word for the raised wooden structure used, among other things, to cure meat, barbecoa. A common misconception is that jerk chicken is popular throughout the Caribbean, when it is in fact only a chart-topper in Jamaica. From Cuba down to Guyana, you’ll find iterations of “BBQ chicken”, though, and this one uses that tangy Trinidadian favourite, tamarind.

4 chicken legs

subheading: For the marinade:

3 garlic cloves, peeled and crushed

2 tbsp chopped fresh coriander

1 tbsp lime juice

1 tsp onion powder

1 tsp garlic powder

1 tsp hot chilli powder, or 1 scotch bonnet pepper, deseeded and finely chopped

1 tsp sea salt, or all-purpose seasoning

1 tsp freshly ground black pepper

½ tsp garam masala

1 tbsp tamarind paste

subheading: For the glaze:

5 tbsp barbecue sauce, of your choice

2 tbsp honey

2 tbsp tamarind paste

1 tbsp hot sauce (optional)

subheading: For the quick potato salad:

1kg waxy potatoes, peeled and cut into bite-size chunks

3 heaped tbsp mayonnaise

1 tbsp olive oil

Juice of ½ lime

1 tsp sugar

1 tsp dijon mustard (optional)

1 tbsp chopped coriander

Salt and black pepper

2 bell peppers , stalks, seeds removed, flesh diced

½ onion, peeled and diced

3 spring onions, green parts only, chopped

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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