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Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken

Slow Cooker Jerk Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: slow cooker
Cuisine: carribbean
Serves: 6-8
Ingredients
  • 6-8 bone-in chicken thighs
Jerk Marinade
  • 8 scallions, ½ cup, chopped
  • 1 onion, chopped
  • 4 scotch bonnet or habanero peppers, seeded and chopped
  • 2 tablespoons of thyme leaves
  • 4 tablespoons brown sugar
  • 4 tablespoons allspice coarsely ground
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup orange juice or pineapple juice
  • 6 tablespoons soy sauce
  • 1 teaspoon grated ginger
  • 2 tablespoons vinegar
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 4 tablespoons vegetable oil
Instructions
  1. Make marinade by combining all its ingredients in a blender and blitzing to your desired consistency (normally smooth puree).
  2. Prepare chicken thighs by removing any excess fat. Season both sides generously with salt and pepper. Place chicken thighs in slow cooker, skin side up and pour over have the jerk marinade. Use your hands to mix and make sure that the marinade completely covers the chicken. Turn slow cooker on low and cook for 4-6 hours. Cooking times vary between slow cookers and depending on thickness of meat.
  3. FOR CRISPY JERK CHICKEN: Turn broiler on high. With a slotted spoon remove chicken from slow cooker and place on foil lined baking sheet skin side down. Brush chicken with reserved jerk marinade. Make sure your oven rack is about 5 inches from the broiler then add in the tray of chicken to achieve a light char. Watch chicken closely as it should take only a few minutes. The broiler works fast and can easily burn the chicken if left in too long. Then repeat; flip the chicken (skin side up) brush on excess marinade and char.
  4. Serve warm

 

Skills

Posted on

September 20, 2016

2 Comments

  1. Amber Joyner

    Hi Meiko!

    This recipe sounds delicious! Is it possible to use breasts instead of thighs?

    Reply
    • Meiko

      You can absolutely use chicken breasts instead of thighs. If you do so I would recommend extending the cooking time because breast tend to be thicker than thighs. I cooked my thighs on low for 4 hours but you may want to cook your breasts for 5-6 hours.

      Reply

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