We believe in growing food the right way, which is why our chicken is raised with care under the Jamaican sun, free of added hormones.
Since 1958 we, the farmers of Jamaica Broilers Group, have produced chicken of the very highest quality. We’ve become one of the leading agricultural producers in the Caribbean through respect for our environment, an ethical approach to agriculture, stringent safety and processing standards and our efficient supply chain.
All of which means that with just one bite, you can immediately taste the quality difference. Families, retailers and restaurateurs in the Cayman Islands and across the Caribbean agree: The Best Dressed Chicken is naturally the tastiest chicken.
No matter which option you choose; every one of our products guarantees:
Our free range chickens enjoy constant access to the outdoors along with plenty of fresh vegetation, sunshine and room to move around. Hand fed on an all grain diet, they’re raised in accordance with the standards set by the Global Animal Partnership.
When you bring The Best Dressed Chicken Individually Frozen Mixed Parts, Drum Sticks, Wings or Deboned Breasts home from the supermarket, the first thing you’ll notice is that each piece is loose rather than a single block of frozen chicken. Because we use the latest Modified Atmosphere Packaging (MAP) method, your chicken is as fresh as the moment it was packed with all the flavour, tenderness and nutrition locked in.
In a dry pan set over medium heat, toast the coriander seeds, allspice berries, cumin seeds, black peppercorns, cloves, bay leaf, mustard seeds, fenugreek seeds and roasted rice for about 3-4 minutes until fragrant. Set aside and allow to cool for a moment. Blend into a powder in a spice grinder or in a mortar.
Transfer the ground spices to a mixing bowl and combine with the turmeric, cinnamon, ginger, mace, lime juice, butter, coconut oil, scallions, garlic, parsley, thyme and scotch bonnet.
Prepare the chicken by seasoning liberally with kosher salt. Rub the chicken with the spiced herb butter making sure that the rub goes under the skin. The chicken can remain rubbed for up to one day.
Skewer the chicken with the sugarcane starting from the legs, through the thighs and the breasts. Do the same with the other side and create an ‘X’. This will give stability and added moisture to the chicken as it roasts over the grill.
Preheat a grill or grill pan to medium-high heat. Place on the grill, skin side down, and cook until charred and crisp, about 10 minutes. Flip the chicken, close the lid to the grill and allow to cook until the chicken is cooked through or reaches a temperature of 165ºF, about 15-20 minutes. Remove the chicken to a platter or cutting board, cover with foil and allow to rest 10 minutes before slicing.
The chicken is best served with coconut rice and a stew of roasted eggplant and tomatoes.