Home is Where the Hearth Is: Buccan’s Grilled Chicken Skewers Recipe

Across cultures and continents, food has always been a way to gather, celebrate, and connect – a universal language that can turn strangers into family and link generations with just a shared meal.

Tucked deep in the eastern Caribbean, the island of Saint Vincent and the Grenadines carries this truth in every bite. Here, riverside gatherings and open-fire cooking have long brought communities together. These spirited meals, known locally as River Cooks, blend local ingredients, island spices, and neighborly love into a tradition that feeds more than just the body.

What began as simple outings to catch fish at river mouths during high season has evolved into vibrant, full-day family affairs. Grandparents teach wide-eyed children, aunties stir up secret sauces, and someone is always fanning the flames of a well-tended fire. Chicken sizzles on the grill, fresh fish bubbles in fryers, and sides are passed hand to hand as stories flow as freely as the river itself. It’s a celebration of tradition, teamwork, and taste—a true expression of Vincentian culture.

This soulful style of cooking has inspired Buccan, the newest dining concept from Sandals Resorts, launched with the opening of Sandals Saint Vincent and the Grenadines. At Buccan, guests are invited to experience large-format, communal dining that honors the island’s authentic culinary roots. Framed by palm fronds and the smoky crackle of open flames, it’s reminiscent of those riverside cookouts where guests arrive as travelers and leave as friends, connected by the warmth of shared stories and unforgettable food.

Burn Bright, Waste Nothing: The Art of Solid Fuel Cooking

Buccan’s use of solid fuel cooking is a traditional method that replaces gas with sustainably sourced wood and charcoal. The restaurant’s team uses compressed binchotan charcoal alongside local woods like mango, glory cedar, palm, and dried coconut husks. The dried coconut husks, typically discarded as waste, are repurposed into a clean-burning fuel source, bringing Buccan’s kitchen closer to its zero-waste approach while reducing environmental impact without compromising authenticity.

It's a method that can easily be replicated at home, too. Dried coconut husks are often available at Caribbean and international markets, or you can dry your own. When paired with fruit woods like apple, cherry, or pecan, or more neutral options like oak, you can recreate the layered, smoky essence of a Buccan meal while lowering the impact of your cookout.

Buccan’s Grilled Chicken Skewers

Night after night, a special kind of spark ignites on Buccan’s open-air terrace, where 32 guests dine in groups of eight, gathered around tables set with locally crafted clay dishes. Each plate is filled with traditional recipes, cooked with heart over an open-flame hearth. It’s a sensory experience that stirs more than just the appetite.

Over the course of two hours, guests are taken on a journey through the flavors of the Eastern Caribbean. But we’re not here to gate-keep. We’re here to share – not just the food, but the spirit of community, culture, and connection that lingers long after the last bite.

From our cookbooks to your backyard grill, here’s how you can bring a taste of Buccan home this summer with our Grilled Chicken Skewers recipe.

Tools Needed:

• Mixing bowl........................................................................................................................
• Microplane or fine grater
• Measuring spoons
• Zester and citrus juicer
• Chef’s knife & cutting board
• Skewers (metal or wooden*)
• Grill or grill pan

Note: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Ingredients:

• 1 lb boneless, skinless chicken thighs...........................................................................
• ½ cup Ginger–Garlic–Chile Paste (see recipe below)
• 1 tsp ground cumin
• ½ tsp ground cardamom
• ¼ tsp amchur powder (dry mango powder)
• 1 tsp ground coriander seed
• ½ tsp turmeric powder
• 1½ tsp kosher salt
• 1 Tbsp vegetable oil
• 3 Tbsp yogurt (preferably labneh or Greek-style)
• 1 lime, zest and juice

Step-by-Step Instructions:

Trim the Chicken:

• Use a sharp knife to remove any large sinew or tough bits, but keep some of the natural fat, as it melts during grilling and adds flavor.
• Cut the chicken thighs into evenly sized, skewer-friendly chunks—about 1½ to 2 inches each to ensure even cooking.

Prepare the Marinade:

In a large mixing bowl, combine:

• Ginger–Garlic–Chile Paste (recipe below) ...........................................................................
• Ground cumin, cardamom, amchur, coriander, turmeric, and kosher salt
• Vegetable oil
• Yogurt
• Fresh lime zest (finely grated) and lime juice
• Mix thoroughly until you have a smooth, golden marinade.

Marinate the Chicken:

• Add the chicken pieces to the bowl and toss to coat completely, making sure every piece is well saturated.
• Cover the bowl or transfer to a zip-top bag and refrigerate.
• Marinate for at least 10 hours, ideally overnight. For deeper flavor, you can marinate up to 4 days, the yogurt and spices tenderize the meat over time.

Skewer the Chicken:

• When ready to cook, thread the chicken chunks onto skewers, leaving just a bit of space between each piece to allow heat circulation.

Grill the Chicken:

• Preheat a grill over medium-high heat.
• Lightly oil the grates to prevent sticking.
• Grill the skewers for about 4–6 minutes per side, turning once, until nicely charred and the chicken is fully cooked through (internal temp: 165°F / 74°C).

Serve & Enjoy:

• Let the skewers rest for a few minutes off the grill ...........................................................
• Serve hot with a table spoon of ginger-garlic-chile-paste

Ginger–Garlic–Chile Paste (Base)

Tools Needed:

• High-speed blender ..........................................................................................................
• Peeler
• Chef’s knife
• Cutting board
• Measuring cup
• Rubber spatula
• Airtight storage container (for leftovers)

Ingredients:

• 3½ oz fresh ginger, peeled and chopped ..........................................................................
• 3½ oz fresh garlic, peeled
• 1-4 your favorite spicy Caribbean pepper, stems and seeds removed (Vincey Flavor Peppers, Mild) (no stem)
• ½ cup filtered water (added gradually as needed)

Step-by-Step Instructions:

Prep the Ingredients:

• Peel the ginger using the edge of a spoon or a vegetable peeler to remove the skin. Roughly chop into small chunks to ease blending.
• Peel the garlic cloves and trim off any tough root ends.
• Remove the stems and seeds from the Scotch Bonnets and chopp.

Add Ingredients to Blender:

• In a high-speed blender, add the chopped ginger, garlic, and peppers (to your preferred heat profile).
• Do not add all the water just yet; start with 2–3 tablespoons.

Begin Blending:

• Blend on low speed to break everything down, then slowly increase to medium-high.
• Pause as needed to scrape down the sides with a spatula.

Adjust Consistency:

• Slowly drizzle in more water, 1–2 tablespoons at a time, until the paste is fully incorporated and smooth.
• The goal is a thick, spoonable puree, not a watery sauce. You may not need the full ½ cup of water.

Check Texture:

• Blend until the mixture is completely smooth with no visible chunks. It should resemble a thick purée that holds its shape on a spoon.

Taste and Store:

• Taste the paste and adjust only if needed (e.g., add salt or more pepper).
• Transfer to an airtight container and refrigerate. Use within 7–10 days, or freeze in tablespoon portions for longer storage.