Most of us have some familiarity with dishes of Caribbean cuisine, although it may well be limited to Jamaican Jerk. Let's face it many of us love spicy, perfectly barbecued chicken or pork and jerk is the default dish in many Caribbean style restaurants found throughout the US.
To make a marinade combine 3 tablespoons of Bahamian Chicken with 1 cup fresh squeezed lime juice (not from concentrate) and 2 tablespoons of olive oil. Good for marinating 3 lbs of chicken.
Pour the marinade over the chicken (I like to use a zip lock style bag to full submerge the chicken) and then place in the refrigerator for the allotted time. When marinating chicken I like to let the chicken "season" in the marinade for at least 4 hours prior to cooking and have gone as much as 24 hours.
The acid from the lime tenderizes the chicken and the natural sugar from the lime juice also helps create a superb caramelized effect that just locks in the flavor. The sugar from the fruit also helps visually as it makes the signature grill marks very noticeable.