Tropical, spicy Slow-Cooker Jerk Chicken will warm you up on a cold night!
In everyday speech, “jerk” may not be a good thing, but in the kitchen, it definitely is! The Jamaican spice blend and way of cooking known as “jerk” is delicious with bone-in chicken. Possibly derived from the Spanish culinary term charqui (from which we get the word “jerky,” as in dried beef), jerk seasoning and cooking originally meant smoking the meat over a fire pit along with a blend of vibrant, aromatic spices. This method of cooking and the accompanying spice blend have become known as jerk. Jerk chicken is popular all over the Caribbean, but it’s especially associated with Jamaican cuisine.
Your slow cooker is a great option for making jerk chicken. The long, slow heat produces juicy, tender chicken. That chicken is the perfect canvas for the tropical, zesty jerk seasoning that tastes like sunshine itself. And, like any slow-cooker recipe, if you want a little crisp on the outside, just pop the cooked chicken pieces under the broiler for a few minutes at the end.
Bringing The Heat…
Habanero peppers are what give this jerk chicken recipe its fire and kick. They’re not native to the Caribbean (in Jamaica, jerk seasoning often uses Scotch bonnet peppers), but they’re usually fairly easy to find in the produce section of your grocery store. Look for peppers that are orange or red, or starting to turn orange or red from the unripe green. Before mincing, carefully remove the seeds (wear plastic gloves!) and discard them. Use a food chopper or sharp chef’s knife to mince finely so it blends well with the spice blend.
FAQs & Tips
How To Make Ahead And Store
Given the long, slow cook time, this recipe is meant to be made ahead. The slow-cooker method means you can start the chicken in the late morning on a workday and have a delicious meal for supper. Any leftovers can be stored in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.
Can I Use Boneless, Skinless Chicken?
You can replace the bone-in chicken thighs with either boneless chicken thighs or boneless breasts, but bone-in are best. With boneless chicken, the meat dries out more easily, and you risk overcooking the meat. The skin on the bone-in, skin-on chicken thighs is what seals in the moisture and cooks up crispy if you broil the finished chicken pieces at the end.
What’s the Difference Between Barbecue And Jerk Chicken?
While they both have zesty flavors and a peppery kick, barbecue is often sweeter. Also, the sauce for jerk chicken will often include ingredients such as thyme, nutmeg and Scotch bonnet pepper, which are not often found in recipes for BBQ sauce.
Serving Suggestions
Slow-cooker jerk chicken is perfect served atop a bed of rice, whether it’s plain steamed rice, coconut rice, or rice and peas. For a creamy contrast to the earthy, spicy jerk chicken, serve alongside coleslaw made with The Perfect Coleslaw Dressing. Or, if you can stand the heat, pair it with Jamaican Coleslaw. Fresh pineapple slices are an easy, light dessert, or if it’s a special occasion, Toasted Coconut Cream Pie is a perfect, refreshing ending.
Slow-Cooker Jerk Chicken
Ingredients
- 1 tablespoon ground allspice
- 1 tablespoon dried thyme
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon black pepper
- 2 teaspoons kosher salt
- 4 green onions chopped
- 2 habanero peppers seeded and minced
- 6 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/4 cup soy sauce
- 2 tablespoons vegetable oil
- 1 lime juiced
- 1/4 cup orange juice
- 6 bone-in, skin-on chicken thighs
Instructions
- In a blender, combine allspice, thyme, cinnamon, nutmeg, black pepper, salt, green onions, habanero peppers, garlic, ginger, soy sauce, vegetable oil, lime juice, and orange juice. Blend until smooth to create the jerk marinade.
- Place chicken thighs in the slow cooker and pour the jerk marinade over them, ensuring each piece is evenly coated.
- Cover the slow cooker and set it to cook on low for 8 hours or on high for 4 hours.
- Once cooked, the chicken should be tender and infused with flavors. Optionally, for a crispy finish, place the chicken under a broiler for 2-3 minutes.
- Serve the jerk chicken with a side of rice and peas or fresh salad.
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