Jimbojeans Chicken Food

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JIMBOJEAN'S CHICKEN



Jimbojean's Chicken image

Provided by Dulcie Leimbach

Categories     lunch, project, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

3 medium cloves garlic, chopped
2 bunches green onions, chopped
1 medium white onion, chopped
1 green, yellow or red Scotch bonnet pepper, stemmed and chopped (with seeds)
3 tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
1 tablespoon ground allspice
10 whole cloves
1 tablespoon molasses
1 tablespoon white or cider vinegar
1 teaspoon salt
Pinch of Accent (optional)
1 5-pound chicken, quartered
1/2 cup beer
1/2 cup ketchup
Oil for greasing the rack

Steps:

  • Blend the garlic, onions, pepper, thyme, allspice, cloves, molasses, vinegar, salt and Accent in a food processor until smooth.
  • Place the chicken in a glass baking dish. Coat with marinade over and under the skin. Cover and marinate in the refrigerator at least4 hours but preferably overnight, turning the pieces occasionally.
  • Remove and discard the marinade from under the chicken's skin. Pour remaining juices and marinade from baking dish into a bowl. Add beer and ketchup; mix.
  • Cut chicken quarters at the joints to make 8 pieces. Brush with basting sauce and place skin side down on a hot, oiled grill rack or skin side up on an oiled rack in a broiler pan lined with heavy-duty foil. Cook until the skin is crisp and the meat is cooked through, 30 to 40 minutes, turning and basting every 10 minutes.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 31 grams, Carbohydrate 16 grams, Fat 46 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 12 grams, Sodium 760 milligrams, Sugar 8 grams, TransFat 0 grams

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