Jamaican Jerk Chicken
12
Points®
Total time: 12 hr 18 min • Prep: 18 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
In Jamaica, jerk means “barbecue,” and jerk chicken is often grilled. However you cook it, you should always balance a mix of sweet, hot, herbal, and spicy flavors.
Ingredients
Sweet onions
1 medium, cut into chunks
Uncooked scallions
6 medium, cut into 1 inch lengths, plus 1 scallion thinly sliced diagonally
Green hot chili peppers
1 item(s), habanero, halved and seeded
Fresh garlic scapes
3 medium
Ginger root
2 tbsp(s), chopped and peeled
Lime
1 wedge(s), juiced
Canola oil
1½ tbsp(s)
Soy sauce
1½ tbsp(s)
Molasses
1½ tbsp(s)
Jerk seasoning
1½ tbsp(s), or to taste
Ground allspice
⅛ tsp(s)
Uncooked bone-in skin on chicken thighs
30 oz, removed skin
Lime
1 wedge(s), cut into wedges
Instructions
1
In a blender, combine onion, scallion lengths, habanero, garlic, ginger, lime juice, oil, soy sauce, molasses, jerk seasoning, and allspice; process until mixture forms a paste. Transfer 1/4 cup of paste to a cup; cover and refrigerate.
2
In a large zip-close plastic bag, combine chicken and remaining seasoning paste. Squeeze out air and seal bag; massage paste onto chicken. Refrigerate 8 hours or up to overnight.
3
Transfer chicken and seasoning paste to a 5- or 6-qt slow cooker. Cover; cook until chicken is tender, 4 to 5 hours on Low.
4
Preheat broiler. Line a rimmed baking sheet with foil and spray with nonstick spray.
5
With tongs, transfer chicken to prepared baking sheet. Brush top of chicken with reserved 1/4 cup seasoning paste. Spray chicken with nonstick spray. Broil until golden in spots, about 3 minutes. Sprinkle with sliced scallion; serve with lime wedges.
6
Per serving: 1 thigh
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.