Jerk Chicken with Jack­fruit Glaze

Jamaica Gleaner - - FOOD -

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.

IN­GRE­DI­ENTS DI­REC­TIONS

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