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Braise then grill?????

post #1 of 4
Thread Starter 

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?

post #2 of 4

Remove the chicken and take the marinade up to a boil to make sure it is safe and use it as a basting sauce on the chicken when you are grilling it. That way you get best of both  

post #3 of 4
Thread Starter 

So you have tried this before...The chickenturns out alright?

post #4 of 4

icon_cool.gif

Now you do just what the Scar said and you will have you some fine Yard Bird for dinner. The scar's know their poo poo.

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