Process chiles until smooth, about 3 minutes.. Heat ghee in a large, deep skillet over high.
Marinate the Chicken.In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot.
Add the chicken quarters and turn to coat.Let stand at room temperature, turning occasionally, for 30 minutes, or refrigerate overnight..Prepare the Sweet Mustard Barbecue Sauce.
Meanwhile, in a medium saucepan, combine all of the ingredients and bring to a simmer over moderate heat.Stir well and remove from the heat.. Cook the Chicken.
Light a grill or preheat the broiler with a rack in the middle of the oven (about 12 inches from the heat).
Remove the chicken from the marinade and arrange the pieces on large rimmed baking sheets.was just another platform to celebrate foodways from the African and Caribbean diaspora, he says.
But his father’s death gave him a singular focus.. “My motivation changed midseason because my father passed away,” he says.“It became a choice of do I go along with what I’ve been doing?
Or do I go back to my family?Ultimately, I chose to stay and double down.