Jimbojean's Chicken

By Dulcie Leimbach

Published May 29, 2004

Total Time
1 hour, plus overnight refrigeration
Rating
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Ingredients

Yield:6 servings

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

15 grams carbs; 283 milligrams cholesterol; 937 calories; 28 grams monosaturated fat; 14 grams polyunsaturated fat; 17 grams saturated fat; 64 grams fat; 2 grams fiber; 845 milligrams sodium; 72 grams protein; 9 grams sugar

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

  1. Step 1

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

  2. 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.

  3. 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.

  4. 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.

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Comments

KCfoodie

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.

john

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!

KC Foodie

I've used a habanero pepper successfully... DELISH! Cooking it up now as we're expecting a major ice/snow storm in Kansas City!

KCfoodie

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.

john

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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