Description
This easy slow cooker jerk chicken delivers big flavor with minimal effort, featuring juicy chicken marinated in a spicy and sweet homemade jerk sauce.
Ingredients
Scale
For the Marinade
- 4 pieces Green onions (Chopped)
- 4 cloves Garlic (Minced)
- 1 inch Fresh ginger (Or use 1/2 teaspoon ground ginger)
- 1 piece Scotch bonnet or habanero pepper (Use less if you prefer milder)
- 1 tablespoon Allspice
- 1 teaspoon Thyme (Dried or fresh)
- 1 pinch Cinnamon
- 1 teaspoon Nutmeg (Optional)
- 2 tablespoons Brown sugar or honey
- 1/4 cup Soy sauce (Use tamari for gluten-free)
- 2 tablespoons Lime juice or vinegar
- 2 tablespoons Oil (Vegetable or olive oil)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
For the Chicken
- 2 pounds Chicken thighs (bone-in) (Can also use drumsticks or boneless thighs)
Instructions
Prepare the Marinade
- Blend together green onions, garlic, ginger, Scotch bonnet, soy sauce, lime juice, brown sugar, oil, and spices until thick and spoonable.
- Taste and adjust seasoning, keeping in mind the desired heat level.
Marinate the Chicken
- Pat the chicken dry, trim excess fat, and poke small slits in skin if using skin-on.
- Toss chicken with marinade until evenly coated. Cover and refrigerate.
- Marinate overnight for best flavor, or at least 30-60 minutes.
Cook in the Slow Cooker
- Place marinated chicken and marinade in the slow cooker, spreading chicken out.
- Cook on low for 6-7 hours for bone-in or 4-5 hours for boneless thighs.
Make the Sauce
- Once cooked, remove chicken and let it warm. Turn slow cooker to high.
- Simmer the cooking liquid in a small pot for 8-12 minutes to reduce.
- Whisk in cornstarch slurry if a thicker sauce is desired.
- Taste and adjust with lime juice or honey as needed.
Crisp the Skin (if desired)
- Move chicken to a foil lined baking sheet and broil for 2-4 minutes to crisp the skin.
- Brush with reduced sauce after broiling.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of water or extra sauce. Freezes well for up to 3 months.
- Prep Time: 1 hour
- Cook Time: 6 hours 40 minutes
- Category: Dinner, Main Course
- Cuisine: Jamaican
Nutrition
- Calories: 320
- Sugar: 8
- Sodium: 820
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 20
- Fiber: 1
- Protein: 28
