<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Caribbean on Bruce loves to cook</title><link>https://bruce-loves-to-cook.ca/tags/caribbean/</link><description>Recent content in Caribbean on Bruce loves to cook</description><generator>Hugo -- gohugo.io</generator><language>en</language><copyright>© 2026 Bruce Alderson</copyright><lastBuildDate>Wed, 14 Oct 2026 16:04:23 -1000</lastBuildDate><atom:link href="https://bruce-loves-to-cook.ca/tags/caribbean/index.xml" rel="self" type="application/rss+xml"/><item><title>Jerk chicken</title><link>https://bruce-loves-to-cook.ca/recipes/jerk-chicken/</link><pubDate>Mon, 08 Jun 2026 00:00:00 +0000</pubDate><guid>https://bruce-loves-to-cook.ca/recipes/jerk-chicken/</guid><description>&lt;p&gt;This recipe is based on something I found in a magazine in the 90s, recently updated with &lt;a href="https://www.allrecipes.com/recipe/236503/jerk-chicken-wings/" class="extlink" rel="noopener noreferrer" target="_blank"&gt;Chef John’s simplified version&lt;/a&gt; and the &lt;a href="https://www.seriouseats.com/recipes/2013/08/jerk-chicken.html" class="extlink" rel="noopener noreferrer" target="_blank"&gt;Serious Eats method&lt;/a&gt;. I knew a guy who made the best jerk chicken I’ve ever had, but he wouldn’t share his recipe. This is about as close as I could get to that now fading memory.&lt;/p&gt;</description></item></channel></rss>