Sunday, July 3, 2011

Grilled chicken

We grill in Haiti with a  light sauce in which the meat was marinated ,that sauce is also used  to baste the meat while being cooked. It's more of a Churrasco (South America) style of grilling where no tomato based sauces are used and the food specially meats are constantly being brushed with butter and  marinade. The marinade,  after the cooking is done is usually cooked, reduced and served with  the  meat.

Grilled chicken

2  cleaned  (2- 21/2 lbs) chicken or
6 chicken breast  or
5 lbs chicken wings
1/2 cup of sour orange juice
1/4 cup of lime juice
1/4 cup oil
1/2 cup of dry white  wine
1/2 cup of good dark rum
1 medium onion finely chopped
6 shallots sliced
3 scallions finely chopped
6 cloves of garlic  mashed
4 chicken bouillon cubes
1-3 red scotch bonnet peppers
2 tbs finely chopped fresh parsley
1tsp finely chopped fresh thyme
1 tsp of salt
1/2 tsp of pepper
1/4 tsp of cinnamon
1/4 tsp of nutmeg
Dash of clove
Grated zest of one lime
1 stick of butter
Place chicken in a large bowl pour rum  and spread it all over the meat .Add all the other ingredients excluding the butter and shallots.  Cover the bowl and let marinate at least four hours or overnight in the refrigerator, turn 2 or 3 times.
When ready to grill, remove meat from marinade and reserve , pat dry all the pieces of meat  brush with butter and cook, Baste time to time with butter and marinade. When meat is ready, remove from fire , put it away, cover to keep warm while making the sauce. Pour marinade in a small saucepan, add shallots,  cook for 10 -12 minutes. Reduce or add water to make about 2 cups of sauce and  serve  with the chicken.

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