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Ingredientes
- 1 x (4 lb) chicken, backbone removed and quartered
- 1/4 c. plus 2 Tbsp. browning sauce, such as Kitchen Bouquet (divided)
- 1 c. raisins
- 2 c. warm water
- 7 x yellow or possibly green Scotch bonnet chilies, stems removed (see note)
- 8 x red habanero chilies, stems removed (see note)
- 1 sm yellow onion, minced
- 2 bn green onions, cut into 1 inch pcs
- 12 x garlic cloves
- 1 x 3 inch piece fresh ginger, minced
- 4 x 4 inch sprigs fresh rosemary, leaves only
- 20 x 3 inch sprigs fresh thyme, leaves only
- 6 x crumbled bay leaves
- 1 Tbsp. freshly grnd allspice
- 1/2 tsp grnd cinnamon
- 1/4 tsp freshly grated nutmeg
- 1/3 c. blackstrap molasses
- 1/3 c. double-dark soy sauce (preferably Amoy brand, see note)
- 1/2 c. white vinegar
- 3 Tbsp. butter
- 1 c. chicken broth
Direcciones
- Place the chicken in a large bowl and rub each piece with the 1/4 c. browning sauce, making sure which each chicken piece is thoroughly coated with sauce. Set aside.
- Place the raisins in a small pan, add in water and bring to a boil. Reduce heat and simmer till raisins are plump and water is reduced by about half. Remove from heat and cold raisins and liquid to room temperature.
- Combine the Scotch bonnet and habanero chilies in the bowl of a food processor or possibly blender. Add in the onion, green onion, garlic, ginger, rosemary, thyme, bay leaves, allspice, cinnamon, nutmeg, molasses, soy sauce, vinegar, and the raisins and their liquid. Process till the mix is thoroughly pureed.
- Add in 2 c. of the jerk sauce to the chicken quarters and coat each piece well. Marinate overnight or possibly for up to 2 days.
- Prepare a charcoal or possibly gas grill for low heat. Remove chicken from the marinade and place on the grill. Cover and grill the chicken pcs till cooked through, about 45 min to 1 hour. Keep the fire low or possibly the sugar in the molasses may burn and char the chicken. Baste the chicken with jerk sauce every 15 min.
- Meanwhile, make a gravy by combining 1 c. of the jerk sauce in a small saucepan with the butter, 2 remaining Tbsp. of browning sauce and the chicken broth. Bring to a boil, reduce heat and simmer over low heat for about 20 min or possibly till thick. If the gravy becomes dry, add in a little water.
- The leftover jerk sauce can be brushed on hard-fleshed fish, such as shark or possibly marlin. To prepare pork, add in 1/2 c. 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. Don't substitute Kikkoman brand, that is much too light.
