I'm doing my own carribean flavours tonight. I marinated some drumsticks and thighs overnight with a jerk marinade made with orange, lime, habanero, salt, pepper, garlic, thyme, allspice, cinnamon, and nutmeg. Now it's slow cooking at about 270 over indirect charcoal heat in my webber. mmmm... also, I'll be baking corn in the husks directly on the coals once the chicken is done. I've got a great chili garlic butter to brush on the deliciously baked corn.