Serve the chicken warm with Mango Chutney on the side. Continue to brush now and then, brushing more frequently as you get close to the chicken being cooked, until you run out of sauce. After the first 20 minutes, brush the chicken with the jerk sauce on all sides. Cover the grill and cook the chicken, without flipping, until dark brown, 30 to 40 minutes more, until an instant-read thermometer inserted into the thickest part of the meat, not touching the bone, registers 165 degrees. Flip the chicken and reduce the heat to medium. Grill the chicken without moving it, skin side down, until golden brown and the chicken no longer sticks to the grill, 10 to 12 minutes. Prepare a gas grill for direct heat, on medium-high (450 degrees). Reduce the heat to low and simmer the sauce for 1 more minute. If the sauce begins to scorch, lower the heat slightly. Cook, stirring often, until thickened, about 5 minutes. While the chicken is resting, in a medium saucepan over medium-high heat, combine the remaining 1/2 cup marinade, the barbecue sauce and stock and bring to a boil. Let the chicken rest at room temperature for at least 30 minutes before cooking. Cover the bowl tightly and refrigerate for 8 to 24 hours. Make the chicken: In a large bowl, combine the chicken with 1 1/2 cups marinade, turning the pieces to coat evenly. (The recipe makes 3 cups of marinade you'll need 2 cups for the chicken.) (Depending on the size of your food processor bowl, you may need to gradually add the ingredients as you process them.) Use right away or transfer to an airtight container and refrigerate until needed. Make the wet jerk marinade: In the bowl of a food processor, combine the onions, scallions, chiles, cilantro, mango nectar, soy sauce, vinegar, brown sugar, allspice, browning sauce, salt, pepper and thyme and pulse about 10 times, scraping down the sides of the bowl as needed, until almost smooth but still slightly chunky.
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