JIMBOJEAN'S CHICKEN

Jimbojean's Chicken image

Provided by Dulcie Leimbach

Time 1h

Yield 6 servings

Number Of Ingredients 15

Ingredients

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