I'm one of those crazy backyard barbeque'rs and I came up with an idea for a caribean tequila lime jerk for chicken,so heres what i got and what i need help with....A cup of sprite soda,a third of a cup of hawaiin punch,tequila lime spices,a smidgen of soy sauce,lemon juice,and a strong concentration of lemon lime drink(less that a fourth cup,just for twang) and garlic,I cook this in a sauce pan to get it mixed,but how can i make it thick to stick to the chicken better(tried oil,didnt work) any ideas????
2007-06-26 16:24:01 · 11 answers · asked by stygianwolfe 7 in Food & Drink ➔ Cooking & Recipes
Anything that will caramelize will work. Molasses,brown sugar,corn syrup,honey, depends on your taste buds. You can also make your sauce and let it simmer in a pan for 20 to 25 mins. It should thicken it up.
2007-06-26 16:35:11 · answer #1 · answered by The one and only D. 2 · 1⤊ 0⤋
Make a light paste with equal parts cornstarch and water. Whisk it in and heat it.
Or you could make a roux. 3 tablespoons of butter, 3 tablespoons of flour. Melt the butter in a sauce pan. Add the flour and whisk for about a minute until the flour taste goes away. Then add your ingredients listed above and bring to a boil. Let simmer, constantly whisking until the right consistency.
Hope that helps.
2007-06-26 23:29:10 · answer #2 · answered by jenonner 3 · 0⤊ 0⤋
flour is a universal thickening agent. honestly though your recipe sounds like a better marinade then a sauce. let your chicken sit in that in the fridge covered for atleast two hours then cook it. try the flour in the sauce. start with a lil and work your way up to the thickness desired.
2007-06-26 23:31:31 · answer #3 · answered by Justin Z 2 · 0⤊ 0⤋
Cornstarch slurry would work.
I was going to say "just let it reduce," but that's a ton of sugar in there, and chances are it'll start to carmelize (or worse) before the whole thing reaches a thickness that you need.
2007-06-26 23:28:23 · answer #4 · answered by nbrinich 2 · 0⤊ 0⤋
mix a little like a tablespoon of corn startch in cold water and then heat in with your sauce
2007-06-27 03:11:10 · answer #5 · answered by fishshogun 5 · 0⤊ 0⤋
Some binders I've heard of- an egg, flour or other starch, plain gelatin.
2007-06-26 23:28:28 · answer #6 · answered by Tres Leches 4 · 0⤊ 0⤋
I would Make a Roux....Its like a past typw Roux in google and it will give you a step my step prosses on how to make it
2007-06-27 00:25:02 · answer #7 · answered by Anonymous · 0⤊ 0⤋
like the others have said corn starch and water. just make sure the water is cold
2007-06-26 23:58:20 · answer #8 · answered by Daryl C 3 · 0⤊ 0⤋
I'd try cornstarch........It's virtually tasteless and will definitely thicken your sauce......It all sounds great though! Happy barbeque-ing! :)
2007-06-26 23:31:01 · answer #9 · answered by Mandy 2 · 0⤊ 0⤋
Try flour.
2007-06-26 23:29:32 · answer #10 · answered by Nicole 2 · 0⤊ 0⤋