Preparing this recipe in a slow cooker is a stroke of pure genius. It is much easier than firing up the grill and waiting the long time required for jerk chicken to cook over low heat. Although your methodology may not be strictly authentic, your results definitely will have the taste of Caribbean jerk chicken.

This particular mix of herbs, spices and onions that make up the sauce is very authentic. Adjust the peppers as you prefer. If a jalapeno pepper is too hot for your taste, try 1/8 to ¼ teaspoon of crushed red pepper flakes. If the jalapeno isn’t spicy enough, try a scotch bonnet or two. The brown sugar gives just a hint of sweetness.

When your family smells this cooking, they will be drawn to the kitchen, like moths to a flame. When they ask if dinner is ready yet, you can tell them, “No worries, Mon – soon come”

 

INGREDIENTS

6 chicken thighs bone and skin on

3 green onions from tip to tail with root trimmed

½ yellow onion

½ jalapeno pepper de-seeded and de-veined

1/3 cup soy sauce

¼ cup distilled white vinegar

2 tablespoons vegetable oil

1 tablespoon brown sugar

2 teaspoons thyme

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

 

DIRECTIONS

Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes.

In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.

Add the chicken to the slow cooker skin side up and pour the sauce over the chicken.

Cook on low for 8 hours.

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Quick Tip:  Serve this delicious spicy dish over steamed rice with a side of fried plantains or callaloo (greens) and a frosty Red Stripe beer. Welcome to Jamaica, Mon!

Recipe and photo courtesy of Sabrina at Dinner Then Dessert