The holidays are upon us, and today I am here to show you how to add a little bit of spice to them! Switch up tradition and wow your friends and family with this Jamaican Jerk Glazed Chicken Over Sweet Coconut Rice.
Just look at that juicy chicken. It’s marinated overnight in jerk rub, lime, and coconut milk, then about halfway through its baking time, a sweet and spicy jerk glaze is caramelized over it as it cooks until it is done.
Steve and Heidi Nolan, are the owners of Spice Isle Sauces. They reside in Lincoln, Nebraska, which may make you wonder how they ever got started making and marketing authentic Caribbean Sauces and Rubs.
The Nolans love to travel, and would frequently visit many islands in the Caribbean. Their favorite, though, is Providenciales in Turks and Caicos.
They made their dream of owning their own island business come true in November of 2013 when they opened Crackpot Kitchen Restaurant on the island of Providenciales in Turks and Caicos.
A year later, they began bottling and selling their very first specialty sauce called Crackpot Kitchen Tropical Tamarind BBQ Sauce. They sold the sauce at the restaurant and it quickly became a hit with tourists and locals alike.
WHERE ARE THE SPICE ISLE SAUCES MADE?
Due to the popularity of the sauce, the Nolans could barely keep up with the demands of the island grocery stores and gift shops. Production became difficult.
In January of 2015, they moved production of the sauces to a company just outside of Memphis, TN, here in the United States. That original sauce has since then been retired and has made way for three other sauces and rubs: Tropical Seasoning Rub & Tropical Tamarind Sauce, Tropical Jerk Seasoning Rub & Tropical Jerk Sauce, and Tropical Heat Seasoning Rub & Tropical Heat Sauce.