Jerk Chicken with Jackfruit Glaze
6 chicken leg and thigh 1/4 cup Chef Cunny’s Jerk Marinade 1 can jackfruit in syrup 1 cup BBQ sauce
1. Cover the chicken with the jerk marinade and toss to coat. Cover with plastic wrap and leave for three to five hours or overnight to marinate.
2. Take chicken out of the refrigerator and bring to room temperature.
3. Preheat grill/jerk pan to a high heat then place chicken on grill. Cover the grill, and grill until the chicken is fully cooked.
If not using canned jackfruit, reduce the fruit in sugar and water until a syrup is formed. Process with a blender until smooth then combine with barbecue sauce to glaze chicken.
For the sauce: Add one cup of the jackfruit syrup to the barbecue sauce over low flame and simmer until its reduced.