Barbecued meat in the Caribbean is not specific to any one ethnic group, but originates from the Taino term 'barbecoa.' Jerk chicken is mainly popular in Jamaica, while BBQ chicken variations can be found throughout the region, utilizing ingredients like tamarind from Trinidad.
The marinade for tamarind barbecued chicken includes a mix of spices, tamarind paste, and other flavorings, while the glaze incorporates barbecue sauce, honey, and tamarind paste among other ingredients.
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