Jimbojean's Chicken
- Total Time
- 1 hour, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 3medium cloves garlic, chopped
- 2bunches green onions, chopped
- 1medium white onion, chopped
- 1green, yellow or red Scotch bonnet pepper, stemmed and chopped (with seeds)
- 3tablespoons fresh thyme, chopped, or 1 tablespoon dried thyme
- 1tablespoon ground allspice
- 10whole cloves
- 1tablespoon molasses
- 1tablespoon white or cider vinegar
- 1teaspoon salt
- Pinch of Accent (optional)
- 15-pound chicken, quartered
- ½cup beer
- ½cup ketchup
- Oil for greasing the rack
Nutritional analysis per serving (6 servings)
677 calories; 46 grams fat; 12 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 10 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 9 grams sugars; 49 grams protein; 760 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend the garlic, onions, pepper, thyme, allspice, cloves, molasses, vinegar, salt and Accent in a food processor until smooth.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
Fabulous! Complex bouquet thanks to the allspice. I can't easily locate Scotch Bonnet, so I substitute 1 to 2 Habaneros, to taste. I also increase the garlic. It works fine under the broiler.
This is a great JERK recipe. That is not mentioned here, but it was clear in its original context with the NYT article about the NYC jerk restaurants. Few outside ny know what jimbojean means. Anyway, i recommend you add "jerk" to the title so it gets more of the attention it deserves-delicious!
I've used a habanero pepper successfully... DELISH! Cooking it up now as we're expecting a major ice/snow storm in Kansas City!
My go to recipe for jerk chicken! I prefer to use skinned, bone in thighs. Perfect on a charcoal grill! Will be making it again this week, when the temps are sizzling here in Kansas City! I also use one habanero pepper, will seeds, since I can't locate a scotch bonnet near me.
This is a great JERK recipe. That is not mentioned here, but it was clear in its original context with the NYT article about the NYC jerk restaurants. Few outside ny know what jimbojean means. Anyway, i recommend you add "jerk" to the title so it gets more of the attention it deserves-delicious!
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