![]() Serve with the remaining sauce on the side. Remove the chicken from the oven, brush with some of the barbecue sauce and let rest 10 to 15 minutes. To bake the jerk chicken thighs, preheat the oven to 350. Oil the grill and place the chicken on the BBQ to cook for 15 minutes, flipping every 5 minutes until no longer pink in center. Remove the chicken from the bag and discard the remaining marinade. Turn the broiler on for the last minute and broil until the skin crisps. To prepare the jerk chicken on the grill, start by preheating the BBQ to medium. Transfer the baking sheet to the oven and bake until the chicken is tender but not falling off the bone, about 45 minutes. Transfer the chicken to a rimmed baking sheet and drizzle with the reserved marinade. Working in batches, remove the chicken from the marinade (reserve the marinade), place the chicken on the grill pan skin-side down and cook until well charred, flipping halfway through, about 10 minutes. Heat a well-seasoned cast-iron grill pan over medium heat until very hot, about 10 minutes, then add some oil to the pan. Blend until smooth.Ĭook the chicken: Preheat the oven to 325˚ F. Remove from the heat and transfer to a blender. Add the ketchup and brown sugar and simmer over low heat until the sauce is deep red and caramelized, about 30 minutes. Add the onion, garlic, ginger and the reserved 5 tablespoons jerk paste marinade simmer until the onion is translucent, 5 to 8 minutes. 1 head garlic, halved lengthwise One 1-inch piece ginger, sliced with skin on 4 ounces ice 2 1/2 pounds skin-on chicken thighs and legs Jerk Paste Marinade: 1/4 cup soy sauce 2 tablespoons. Make the jerk barbecue sauce: Heat the canola oil in a medium saucepan over medium-low heat until shimmering. Pat the chicken dry, then toss to coat with the remaining jerk paste marinade, slightly massaging it into the chicken. Remove the chicken from the brine discard the brine. Set aside 5 tablespoons of the marinade to use for the barbecue sauce. Make the jerk paste marinade: Stir together the soy sauce, Worcestershire sauce, tamarind paste, scallions, thyme, garlic, ginger, allspice, brown sugar, cinnamon, cloves, bay leaf and chile pepper in a medium bowl season with a pinch of salt. Add the chicken to the brine, cover and refrigerate for 24 hours. Pour the brine over about 1/2 cup ice in a large bowl and let cool to room temperature. Bring to a boil over medium-high heat and cook until the salt and sugar have dissolved, about 5 minutes. ![]() Make the brine: Combine 2 tablespoons salt, the granulated sugar, allspice, chile pepper, garlic, ginger and 1 quart water in a large pot and stir to combine. ![]()
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