The Ultimate Caribbean Sunday dinner all cooked using the Weber genesis grill. Oh yess We are talking about the full works! Jerk roast chicken, rice and peas, crispy roast potatoes, plantain, coleslaw and jerk gravy too! The perfect recipe for the family in summer time and we are using the incredible Weber genesis grill to do it. Get outside with family and friends and enjoy the FLAVA of the Caribbean all on one grill! Lets goo!
1 tbsp, sea salt
1 tbsp. Black pepper
1 tbsp. Garlic powder
1 tbsp. Cayenne pepper
1 tbsp. Dried thyme
1 medium onion
2 spring onions
4 garlic cloves
1 scotch bonnet
8-10 pimento seeds
50ml vinegar
1 tsp sea salt
1 tsp black pepper
6 sprigs of thyme
150ml water
Jerk roast chicken 
1.5kg Whole Chicken
2 tbsp. Melted butter
Jerk rub
Jerk paste
Rice and peas
500g dry kidney beans
1 litre water
1 tsp. Salt
1 tsp black pepper
4 sprigs of fresh thyme
1 spring onion
1 tsp pimento seeds / all spice
Coconut milk
400g washed rice
1 scotch bonnet
Roast potatoes 
8 baking potatoes peeled and cut into 3/4 cm cubes
500ml water
1tbsp. Unsalted butter
2 garlic cloves
2 Plantains peeled and cut longways
Fry in oil until golden brown
1/3 white cabbage
1 carrots peeled and cut in thin strips
4 tbsp. Mayo
100g canned  sweetcorn
Jerk Gravy 
150g jerk bbq sauce
2 tbsp. Chicken stock granules
1 tbsp. Honey
150ml water
Let’s make our Jerk rub by mixing salt, pepper, garlic, cayenne pepper and dry thyme in a small bowl.
To make wet rub, use a blender and add onion, spring onions, garlic, scotch bonnet, pimento, vinegar, salt and pepper, fresh thyme honey and water
Then pulse for 10-15 seconds.
Now season your whole chicken by adding melted butter, Jerk rub mixture, then wet rub mixture and massage over chicken.
Prepare your weber grill on 200 degrees then place your chicken on.
For rice and peas add dry kidney beans to a medium saucepan with 1 litre of water soak, then season with salt pepper fresh thyme and spring onions, then bring to a boil for 1 hour to cook peas until soft. Then add in coconut milk, wash rice and scotch bonnet give it a stir then cook on a low heat for 30 minutes.
For roast potatoes wash and peel potatoes then cut into 3/4 cm cubes then boil in salted water until soft. Once tender drain then add to a bowl, with some butter give it a shake then add to a pan with some oil and garlic cloves and fry until crispy on both sides.
Serve with coleslaw, plantain and Jerk gravy!.