- Apr 19, 2010
- 8
- 10
OK. Here's the scenario. I've got a couple of chickens that I've quartered and marinated in jerk sauce overnight. I'm wondering what the chicken would be like if I braised it in the liquid in the oven first, then grilled over charcoal reserving the brasing liquid (after being reduced) for a sauce. Any thoughts/input on how this will work?