Jimbojean's Chicken

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
• ½ cup beer
• ½ cup ketchup
• Oil for greasing the rack

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    877 calories; 57 grams fat; 16 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 12 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 8 grams sugars; 71 grams protein; 283 milligrams cholesterol; 844 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. Blend the garlic, onions, pepper, thyme, allspice, cloves, molasses, vinegar, salt and Accent in a food processor until smooth.
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.
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.
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.