This fragrant, flavorful grilled chicken recipe is representative of the Caribbean islands. Full of spice and easy to prepare!

Ingredients

• 1 ½ tbsp allspice berries, coarsely ground
• 1 large yellow onion, chopped
• 5 scallions, chopped
• 3 habanero peppers, chopped*
• 3 cloves garlic, chopped*
• 1 tbsp Chinese five-spice powder
• 1 tbsp ground black pepper
• 1 tsp ground nutmeg
• 1 tsp dried thyme
• 1 ½ tsp salt
• 1 tbsp granulated sugar
• 4 tbsp olive oil, divided
• 1 ½ tbsp soy sauce
• 2 (4 lb) chickens, quartered
• Fresh lime juice, for serving

Instructions

1. Grind allspice berries. (Or use pre-ground for convenience.)
2. Prepare marinade: combine onion, scallions, habaneros, garlic, spices, salt, and sugar in a food processor. Pulse until coarsely chopped. Add 2 tbsp olive oil and soy sauce while processing.
3. Marinate chicken: place in a tray or bag, drizzle with remaining oil, sprinkle with salt and pepper, and coat with marinade. Refrigerate 4 hours to overnight.
4. Prepare grill: bring chicken to room temperature, preheat grill to medium-high, and clean grates.
5. Grill chicken: cook skin-side down 5–7 minutes, flip, and cook 5 minutes more. Reduce heat, cover, and cook until internal temperature reaches 160°F. Rest 3–5 minutes under foil. Serve with rice and lime.

Notes

• Use any chicken cuts you prefer; adjust cooking times accordingly.
• Always confirm doneness with a meat thermometer (160–165°F).

A hearty chili made with roasted beets, beans, and a punch of heat. Perfect for weeknight dinners or meal prep.

Ingredients

• 2 beets, washed*
• 1 can red kidney beans, drained
• 1 can black beans, drained
• 1 can pinto beans, drained
• 5 cherry tomatoes
• ½ can tomato sauce
• ½ red onion, finely chopped
• 3 cloves garlic, chopped*
• 1 habanero pepper, chopped*
• 2 tsp sunflower oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp cayenne (optional)
• 1 tsp lemon juice
• ½ tsp sugar (optional)
• 1 tsp cumin seeds
• 1 tsp cumin powder
• 2 tsp Romano cheese (omit for vegan)
• 1 cup water

Instructions

1. Cook beets: Preheat oven to 400°F, oil and wrap beets in foil, roast 25–30 minutes until tender. Cool, peel, and chop.
2. Cook chili: In a pan, heat oil, add onion, cumin seeds, garlic, and habanero. Sauté briefly.
3. Add beets and cherry tomatoes. Cook 15 minutes until slightly crispy.
4. Stir in spices, tomato sauce, and beans. Add water, cover, and simmer 25 minutes.
5. Add lemon juice, simmer 5 minutes more. Adjust seasoning. Serve topped with cheese if desired.

Roasted sweet potatoes in a creamy cashew-habanero sauce. Comforting, quick, and delicious—ready in just 20 minutes.

Ingredients

• Sauce:
• 2 habaneros, de-seeded*
• ¼ cup cashews
• Pinch dried garlic
• ½ cup chopped carrots*
• 1 ½ cups dairy-free or cow’s milk*
• Other:
• 1 tbsp olive oil
• 1 tsp minced garlic*
• 2 cups sweet potatoes, chopped*
• ¾ tsp salt
• ¼ tsp brown sugar

Instructions

1. Blend sauce ingredients until smooth and creamy. Set aside.
2. Heat oil in a pan, sauté garlic, then add sweet potatoes. Cook until softened.
3. Pour in sauce, season with salt and sugar. Simmer gently until just bubbling.
4. Serve immediately with steamed rice.