Slow Cooker Jerk Chicken

Name: Slow Cooker Jerk Chicken
Total time: 28800 s
Yield: 6-10 servings
Cuisine: American
Ingredients: 6-10 bone in, skin on or off Chicken Thighs; 1-2 tsp Ground Black Pepper; 3 Green Onions, diced. Use the tip to the tail; 1/2 Yellow Onion, diced; 1/2 Scotch Bonnet Pepper(de-seeded and de-veined) or 1 Bell Pepp; 1/3 cup Soy Sauce; 1/4 cup Distilled White Vinegar; 2 tbsp Vegetable Oil; 1 tablespoon Brown Sugar; 2 tsp Thyme; 1/4 tsp Ground Cloves; 1/4 tsp Ground Nutmeg; 1/4 tsp Ground Allspice

J.A.B. @jbn3nyc

Bronx, New York

For me, jerk chicken was a delicious treat that I only had at a restaurant. I never thought that I would make it for myself or if it would be any good. For our honeymoon, my wife and I went to Jamaica. Dang, the jerk chicken was amazing there, along with all of the other food we had down there. I did not want to leave.

While walking along the beach there one day, we ran into the chef of the amazing jerk chicken that we had. He was such a nice guy. Taking the chance, I asked for the recipe. All he did was smile. That night at dinner, he came out to our table, handed us a piece of paper, and then returned to the kitchen.

Somehow, we scored the recipe. I tried it once, before we got the slow cooker. It was good, but not as good as his. We did not have any scotch bonnet peppers, so we did not have that great taste. I used to make my own jerk spice blend, from the recipe that he gave us. It is amazing on pizza. Try it one day. For this recipe, I included the blend that he gave us.

This go around, I cheated and used a store bought jerk spice blend. I do not have the time right now to make it on my own. But once I do, I will. You betchum! I went online to see how I could convert this recipe to a slow cooker. It was not that hard.

This will go great with anything, especially coconut rice and peas.

Enjoy!

This will go great with anything, especially coconut rice and peas.

Enjoy!

J.A.B. @jbn3nyc

Bronx, New York

This will go great with anything, especially coconut rice and peas.

Enjoy!

This will go great with anything, especially coconut rice and peas.

Enjoy!

Saved

Ingredients

6-8 Hours

6-10 servings

6-10bone in, skin on or off Chicken Thighs
1-2 tspGround Black Pepper
3Green Onions, diced. Use the tip to the tail
1/2Yellow Onion, diced
1/2Scotch Bonnet Pepper(de-seeded and de-veined) or 1 Bell Pepp
1/3 cupSoy Sauce
1/4 cupDistilled White Vinegar
2 tbspVegetable Oil
1 tablespoonBrown Sugar
2 tspThyme
1/4 tspGround Cloves
1/4 tspGround Nutmeg
1/4 tspGround Allspice

Saved

Steps

6-8 Hours

1

Place the chicken thighs on a large pan and brown them on medium high heat on both sides for 5 minutes. First, sprinkle both sides of the chicken with pepper.
2

In a food processor add the green onions, yellow onion, scotch bonnet/bell pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth.
3

Arrange the chicken in the pot of the slow cooker, skin side facing up.
4

Pour the sauce on top of the chicken, then cook on low for 8 hours.
5

Enjoy!

Saved

Cooksnaps

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J.A.B. @jbn3nyc

on July 29, 2017 01:23

Bronx, New York

Since I was a kid, I remember sitting in the kitchen to watch and/or help my parents. As I grew up, I decided to try their recipes and experiment with different recipes. Some were very good and I re-make them all of the time. Others? Yeah, I never tried them again. All of the recipes that I post are the very good ones.Also, while growing up, my pops suffered from high blood pressure, so my mom stopped adding sodium. Since that is how I was raised, all of the dishes that I post do not have any extra sodium added to it. A lot of friends and family who try my recipes, either do not notice nor miss it. But in no way am I saying not to add salt if you use my recipes. If you want to add it, then go for it.In closing, I hope that you enjoy my recipes. If you use any, then please post pictures. Enjoy!