Recipe(tried): Hint of the Carribbean for dinner today

A Caribbean type dinner today at my house. This jerk chicken recipe is very tasty & is not too hot & spicy.

Jerk Chicken
1 cup white vinegar
1 cup orange juice
1/4 cup oil, preferably olive
1/4 cup soy sauce
3 small onions, chopped
8 jalapeno peppers, diced & seeded
2 cloves garlic, minced
grated zest of 2 limes, about 1 Tbsp
2 Tbsp salt
2 Tbsp sugar
2 Tbsp ground thyme
1 Tbsp cayenne pepper
1 Tbsp ground sage
2 tsp ground allspice
6 chicken thighs
6 chicken drumsticks

Combine all ingredients except chicken in a large nonaluminum pan. Pierce chicken pieces 4-5 times with a fork. Add chicken to pan & spoon marinade over chicken. Cover; refrigerate at least 1 hour. Position rack 6"-8" from broiler & preheat. Remove chicken from marinade.Broil, basting frequently with remaining marinade, until chicken is no longer pink near bone, about 10 minutes per side.
This also works well baked or grilled.

Caribbean Rice & Peas
1/4 cup oil, preferably olive
1 small onion, chopped
1 cup uncooked rice
1 can (13 3/4 oz) chicken stock
1 bay leaf
1/4 tsp turmeric
1 cup frozen peas, thawed
1 1/2 Tbsp lime juice
In large saucepan heat oil over medium heat. Add onion; saute until tender, stirring occasionally.
Add rice, chicken stock, bay leaf, turmeric & bring to boil. Cook until rice is tender. Add peas & lime juice after the rice is cooked, & heat until peas are heated through.

Lime Meringue Pie

1 - 9-inch pie crust, your favorite recipe or packaged

For the filling:
3/4 cup cornstarch
4 egg yolks (reserve the white for the meringue)
2 1/2 cups water
1/4 cup fresh lime juice
2 cups sugar
1 tsp salt
4 Tbsp butter

For the meringue:
4 egg whites
1/4 tsp baking powder
1 cup sugar
1 Tbsp fresh lime juice
Bake the pie crust in a preheated 350 degree oven for about 30 minutes, or according to package directions, until light golden brown. Cool & set aside.
Combine the cornstarch & 1 cup of the water in a saucepan & whisk until combined. Add the remaining water & filling ingredients & whisk to combine. Cook over low heat, stirring constantly with a wooden spoon, until thick & boiling. Pour into the baked pie shell.
Beat the egg whites until stiff. Add the remaining merigue ingredients, beating until thoroughly combined. Top the pie filling with the egg white mixture, spreading it just to the edge of the pie crust. Bake in a preheated 350 degree oven for about 15 minutes, until light golden brown. Overcooking will cause the merigue to crack when serving. Cool & refrigerate before serving.
Makes one 9-inch pie to serve 6-8