Slow Cooker Jerk Chicken

An easy weeknight meal just got easier in the slow cooker. Why wait for the weekend for an incredible meal when you can put the crockpot to work for you? Whip up an easy weekday dinner and relax with the family.

Course Main

Cuisine Caribbean

Diet Gluten Free

Prep Time 20

Cook Time 3

Total Time 3 20

Servings

Calories 396kcal

Author Imma

Ingredients

6-7 chicken thighs or a 3-3½ pound chicken cut into pieces
1 lime or lemon
2 teaspoons (9g) Creole seasoning, poultry seasoning, or just salt and pepper
1 or more scotch bonnet pepper (or habanero)
6 cloves garlic, chopped
½ tablespoon (1-2g) ground cinnamon
½ tablespoon (1-2g) ground allspice
½ teaspoon (1-2g) coarsely ground white pepper
½ teaspoon (1-2g) freshly grated nutmeg
3 tablespoons (25-27g) dark brown sugar
1 medium onion, coarsely chopped
3 green onions or scallions, chopped
1 sprig fresh thyme
1 tablespoon (14-15g) fresh ginger, chopped
1 tablespoon (15ml) soy sauce
½ cup (118ml) pineapple juice or fresh pineapple chunks
1 tablespoon (10g) bouillon powder (optional)
salt and pepper to taste

Instructions

Rinse the chicken, trim excess fat, and pat dry with paper towels. Rub with lemon and 2 teaspoons of Creole seasoning or salt and pepper. Set it aside in a glass mixing bowl or a large ziplock bag.
Combine the scotch bonnet, garlic, cinnamon, allspice, white pepper, nutmeg, sugar, onions, thyme, ginger, soy sauce, pineapple juice, and bouillon in a food processor or blender. Pulse for about 30 seconds until blended but not completely smooth.
Pour ¾ of the jerk marinade over the chicken and mix to cover the chicken. Cover the bowl or seal the ziplock back and refrigerate for at least 3 hours, preferably overnight. Try not to touch the jerk blend with your hands because it's spicy hot and can burn your hands or, worse, get in your eyes. If possible, use gloves.
Carefully place the marinated chicken and marinade in the slow cooker so they're tucked tightly. Put the lid on, turn it on high, and cook for 3-4 hours or until the chicken is tender.
After the chicken is cooked, carefully remove it from the crockpot and place it on a broiler pan or a baking sheet covered with foil. Be careful because the chicken will fall off the bone. You might have to use a spatula or tongs.
Pour a little bit of the cooked marinade over the chicken. Adjust the oven rack so the top of the chicken is 4-5 inches below the broiler. Broil on high for 3-5 minutes or until the skin is crispy and golden brown. Don't walk away because this happens quickly.
While the chicken is crisping under the broiler, simmer the sauce from the chicken and the reserved jerk marinade in a saucepan for 5-7 minutes or until it reduces to the desired consistency. Brush over chicken and serve.

Notes

Feel free to use breast for a lower-fat meal, but reduce the cooking time for juicier meat.
If you don't have dark brown sugar, but you do have white sugar and molasses, mix a teaspoon of molasses into 3 tablespoons of granulated sugar. You could even leave out the sugar completely and add a tablespoon of molasses to the marinade.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition