Tuesday, November 23, 2010

Maven's Two Night Jerked Chicken

Works great for chicken or pork.


12 oz Orange juice
2 Tbspns prepared/prepackaged jerk seasoning
1 Tbspn Apple cider vinegar
1-2 Tbspns Brown sugar
1 inch of fresh ginger peeled and slivered
Extra allspice (a few shakes, I didn't measure it with spoons)
Extra red pepper flakes (a few shakes, I didn't measure it with spoons)
Super special ingredient: My friend's homemade smoked salt

2 lbs of chicken (I used thigh/leg portions, with the skin still on)

Soak a minimum of overnight.

In a pot, put 16 oz of chicken stock. Bring to boil. Dump marinade into the boil. Bring back to a rolling boil. Put chicken in. Cook about 15 minutes. Take out chicken and put in oven safe dish (for broiling later).

In the pot with the stock and cooking juices/marinade, keep boiling and stirring until reduced, thick and syrupy (NO SCORCH!).

Pour over the chicken. Put in fridge overnight for best results, to sit and soak.

Heat up broiler. Put chicken under broiler until it bubbles and turns brown (unless you have a grill, in which case, toss the chicken on the grill and cook until you have a good char on the outside).

Serve up with peas and rice, or mashed potatoes... or whatever the hell you want with it. The gravy is KILLER, and the spice and fire of the jerk builds up as you eat it. By the third bite you realize the heat and all the great flavors. We love it so much, I've been making this roughly every 5 days. Srsly, THAT tasty.

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