Recipe for Grilled Chicken in Jerk Sauce 
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Yield:
1
Ingredients:
Amount Ingredient
1 x (4 lb) chicken, backbone removed and quartered
1/4 cup plus 2 tablespoons browning sauce, such as Kitchen Bouquet (divided)
1 cup raisins
2 cup hot water
7 x yellow or green Scotch bonnet chilies, stems removed (see note)
8 x red habanero chilies, stems removed (see note)
1 sm yellow onion, chopped
2 bn green onions, cut into 1 inch pieces
12 x garlic cloves
1 x 3 inch piece fresh ginger, chopped
4 x 4 inch sprigs fresh rosemary, leaves only
20 x 3 inch sprigs fresh thyme, leaves only
6 x crumbled bay leaves
1 tbl freshly ground allspice
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/3 cup blackstrap molasses
1/3 cup double-dark soy sauce (preferably Amoy brand, see note)
1/2 cup white vinegar
3 tbl butter
Instructions:
Instructions: Place the chicken in a large bowl and rub each piece with the 1/4 cup browning sauce, making sure that each chicken piece is thoroughly coated with sauce. Set aside.

Place the raisins in a small pan, add water and bring to a boil. Reduce heat and simmer until raisins are plump and water is reduced by about half. Remove from heat and cool raisins and liquid to room temperature.

Combine the Scotch bonnet and habanero chilies in the bowl of a food processor or blender. Add the onion, green onion, garlic, ginger, rosemary, thyme, bay leaves, allspice, cinnamon, nutmeg, molasses, soy sauce, vinegar, and the raisins and their liquid. Process until the mixture is thoroughly pureed.

Add 2 cups of the jerk sauce to the chicken quarters and coat each piece well. Marinate overnight or for up to 2 days.

Prepare a charcoal or gas grill for low heat. Remove chicken from the marinade and place on the grill. Cover and grill the chicken pieces until cooked through, about 45 minutes to 1 hour. Keep the fire low or the sugar in the molasses may burn and char the chicken. Baste the chicken with jerk sauce every 15 minutes.

Meanwhile, make a gravy by combining 1 cup of the jerk sauce in a small saucepan with the butter, 2 remaining tablespoons of browning sauce and the chicken broth. Bring to a boil, reduce heat and simmer over low heat for about 20 minutes or until thick. If the gravy becomes dry, add a little water.

The leftover jerk sauce can be brushed on firm-fleshed fish, such as shark or marlin. To prepare pork, add 1/2 cup yellow mustard to the jerk sauce before marinating and proceed as directed above for chicken. Leftover sauce will keep in refrigerator for up to 1 month.

Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.

Note: Double-dark soy sauce can be found at most Asian markets. Do not substitute Kikkoman brand, which is much too light.

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