1 jar Island Boy Jerk Marinade Spicy, or Mild
1 whole chicken, cut in half
(For 1 lb. Of chicken, use 2 tbsp. Jerk Marinade)
2 Limes, juiced
Wash chicken in limejuice. Rinse under cold water and pat dry.
Marinade chicken and let sit for 2 hours, or overnight to deepen the flavor. Place chicken on grill skin-side down. Turn often to prevent chicken from burning. Cook slowly for 25-40 minutes, or until juice run clear when stuck with a fork. Chop chicken into small pieces. Can be served with additional Island Boy marinade.

Jamaican Rice & Peas/Beans

½ Cup dried Peas/ Red Kidney beans
4 Cups water
2 Cups coconut milk
Freshly ground pepper to taste
Salt to taste
1 Scallion/ green onion
1 Sprig fresh thyme
1 Fresh hot pepper
2 Cups uncooked rice

Combine the dried peas, and water in a saucepan. Cook, covered over medium heat until tender, about 1 hour 45 minutes. Add the coconut milk, freshly ground pepper, and salt to taste. Bring to a boil for about 5 minutes. Then add the rice (white basmati) and stir. Return to a boil, cover, and reduce the heat. Then add scallion, thyme, and whole fresh hot pepper, and simmer for 25 minutes, or until all the liquids have been absorbed.

Note: A 16-ounce can of red kidney beans can be substituted for the dried beans. Since they are already cooked, drain the beans and combine the 3 cups of water. Add all the ingredients except the rice.

Suggested for Serving with:
· Wine: $10.00 bottle Cab
· Beer: Pale Ale, Amber Ale

Portobello Mushrooms
Serves 6

6 large fresh Portobello mushrooms, brushed clean and stems removed
8 cups torn assorted salad greens
½ cup Island Boy Co. Jammin Garlic marinade

· Divide between 2 large lock-top plastic bags. Put 3 mushrooms in each bag, seal, and turn several times to coat evenly. Let stand at room temperature for 1 hour.
· Prepare a fire in a covered grill.
· Place the mushrooms on the grill, turning once, until moist on the underside and just firm to the touch on the top, 3-4 minutes on each side. Remove from the grill.
· Add the greens to bowl with your favorite vinaigrette and toss well. Divide among individual plates. Cut the mushrooms into slices about ¼ inch thick, divide among the salads, and serve.

Jamaican –Style Whole Snapper and Bammies / warm pita bread & avocado
(a Bammie is a round flat bread made from grated cassava, a tuber)
Serves 6

1 whole snapper, about 3 ½ - 4 lb, clean
½ cup Island Boy Co. Mamma Milli’s Marinade
1/3 Cup olive oil
½ cup fresh limejuice
1 large yellow onion, chopped into onion rings
Lemon wedges
1Small scotch bonnet pepper, cut up
2 stalks escallion
Wash fish in limejuice. And pat dry.

Prepare a fire in a covered grill.
· In a small bowl, stir together the olive oil, and Island Boy Mamma Milli marinade.
· Make 2 diagonal slits on both sides of fish, cutting into the fleshiest part. Brush the fish on both sides (inside the diagonal slits), and inside with the oil mixture. Place on the grill rack, cover, and open the vents, and cook, turning once, until the fish is just opaque throughout, about 30 minutes total.
· Just before the fish is ready, arrange the yellow onion, lemon wedges, scotch bonnet pepper, and stalks escallions on a warmed platter. Transfer the fish to the platter, placing the fish in the center. Serve at once.

Grilled Vegetables

Ingredients:
3 pounds Assorted Fresh Vegetables
½ cup Island Boy Co. Irie Ginger Marinade

In large, shallow nonaluminum baking dish or plastic bag, toss Assorted Fresh Vegetables with Irie ginger marinade. Cover, or close bag, and marinate in refrigerator, turning once, up to 1 hour. Remove vegetables, reserving marinade. Grill or broil vegetables turning and basting occasionally with reserved marinade, until vegetables are tender. Makes 8 servings.

Assorted Fresh Vegetables – use any combination of the following, thickly sliced: eggplant, zucchini, yellow squash. Large mushrooms, red, green or yellow bell peppers