Riaz Phillips’ recipe for tamarind barbecue 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.

Tamarind barbecued chicken with potato salad

Prep 30 min
Marinade 1 hr +
Cook 1 hr
Serves 4

4 chicken legs

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

For the glaze
5 tbsp barbecue sauce, of your choice
2 tbsp honey
2 tbsp tamarind paste
1 tbsp hot sauce (optional)

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

Cut two diagonal slits into each chicken thigh. In a bowl, combine all the marinade ingredients. Put the chicken in a casserole dish, pour over the marinade and rub it into all the crevices of the meat. Cover with cling-film and leave to marinate at room temperature for at least an hour; alternatively, put it in the fridge for four hours, or overnight, ideally.

Heat the oven to 220C (200C fan)/425F/gas 7 and have ready a grill rack and and a baking tray. Lift the chicken legs on to the rack, set that over the tray to catch any juices, then cook the chicken for 25 minutes.

Lift the chicken legs on to the rack, set this over a baking tray to catch any falling juices, then roast the chicken for 25 minutes.

Meanwhile, combine all the glaze ingredients in a bowl. Once the chicken has had its 25 minutes in the oven, brush it liberally all over with the glaze, then roast for another 25 minutes.

After this time, flip the chicken back to its original side, glaze again, turn up the heat to 230C (210C fan)/450F/gas 8 and cook for a final five to 10 minutes, until crisp.

While the chicken is cooking, make the potato salad. Bring a large pan of well-salted water to a boil, add the potatoes and boil for 25 minutes until tender. Drain and leave the potatoes to steam dry. For the dressing, combine the mayonnaise, oil, lime juice, sugar, mustard and chopped coriander in a bowl, then season to taste. Once the potatoes are cool, put them in a large bowl with the peppers, onion and spring onions, then pour on the dressing and toss to coat.

Take the chicken out of the oven, then ladle any fallen juices from the tray over the top. Brush liberally with the remaining glaze and serve with the potato salad.

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