Anguillan BBQ chicken: marinated chicken thighs overnight with a blender mix of shallots, scallions, garlic, onion, habanero chiles, thyme, black pepper, salt, olive oil, and dark rum. Grilled the chicken over charcoal with cherry wood for smoke. Brushed the chicken with Anguillan BBQ sauce (see next) in the last few minutes of cooking.
Anguillan BBQ sauce: saute onion, garlic, and habanero chiles, then simmer with crushed tomato, tomato paste, habanero salsa, BBQ sauce, rice vinegar, brown sugar, dark rum, oregano, thyme, and black pepper.
Bahamian (pigeon) peas and rice: jasmine rice with bacon, onion, zucchini, garlic, thyme, tomato paste, and lime juice.
