Jimbojeans Chicken Food
JIMBOJEAN'S CHICKEN
Provided by Dulcie Leimbach
Categories lunch, project, main course
Time 1h
Yield 6 servings
Number Of Ingredients 15
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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