Hot Off the Grill

There’s a reason chefs and home cooks alike love the grill: it transforms simple ingredients into something extraordinary and gathers loved ones together. From backyard barbecues to weeknight dinners, the moment fresh ingredients meet an open flame, they’re elevated into that irresistible blend of smoky, savory, and perfectly charred goodness. Here, we share four recipes that capture the magic of the grill to spark inspiration for your next gathering.

Photography by Rich Smith

Mark Franklin

Mark Franklin’s Caribbean Jerk Chicken

“This jerk chicken is special because it’s my family’s. My mom passed down the Jamaican flavors, my dad gave me the grill skills, and together it’s a Southern twist on island heat. I love the kick, the char, and how grilling makes this recipe irresistibly Caribbean. Every time I cook it, I’m reminded of Jamaica’s roadside grills – smoky, spicy, and made to share.”

Mark grilling caribbean jerk chicken

Caribbean Jerk Chicken

Mark Franklin

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Course Main Course

Cuisine Caribbean

Ingredients

1 small onion roughly chopped
2 scallions ends removed and roughly chopped
2 cloves garlic
1-2 scotch bonnets or habanero peppers stem and seeds removed
1½ tsp. ground allspice
½ Tbsp. dried thyme
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. ground cloves
1 tsp. black pepper
½ tsp. sea salt
3 Tbsp. soy sauce
1 lime juiced
4 lbs. chicken wings

Instructions

Blend onion, scallions, garlic, peppers, spices, soy sauce, and lime juice into a marinade.
Coat chicken generously with marinade, then grill skin-side down over the grill at 325-350°, turning often until juicy and smoky at 165°.

Notes

Keyword Caribbean, Grilled Chicken, Jerk Chicken

Caribbean Jerk Chicken Recipe