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Jamaican Jerk Chicken

12
Points® value
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

Notes

Serving idea: Cool things off by pairing this chicken with big chunks of fresh pineapple, halved strawberries, and sliced star fruit.

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