On the menu were decent-sized lamb, coriander and cumin kebabs, that marinated overnight in spices with garlic and ginger.
Plus delicious red snapper, having a fish option on the barbecue was a necessity having a heritage from an exotic Island kind of gives you the impulse.
We chose to wrap them in banana leaves, cooking in coconut milk, herbs and spices.
We prepped up some BBQ marinated chicken thighs, choosing to brine them for at least 30 minutes or you can up to several hours. Thighs don’t need long. Simply rinse them off with cool water and then place on a tray. You can then marinade the chicken, we made a punchy BBQ marinade, massaging this into the thighs you then cook them in the oven before finishing them off on the barbecue. I find doing it this way you really get a tender, juicy bit of meat, with just using the BBQ to add smokiness to the chicken.