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.
