Jamaican Jerk Chicken
6
Points®
Total time: 12 hr 20 min • Prep: 20 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. Cool things off by serving this with big chunks of fresh pineapple tossed with halved strawberries and sliced star fruit.
Ingredients
Cooking spray
1 spray(s)
Jamaican jerk seasoning
1½ Tbsp, or to taste
Uncooked onion
1 small, cut into chunks
Scallions
6 medium, cut into pieces
Scallions
¼ cup(s), chopped or sliced, sliced for garnish
Green hot chile peppers
1 item(s), or red, habanero variety, halved and seeded
Garlic
3 large clove(s)
Fresh ginger
2 Tbsp, chopped peeled fresh
Lime
1 item(s), juiced
Olive oil
1½ Tbsp
Soy sauce
1½ Tbsp
Molasses
1½ Tbsp
Ground allspice
⅛ tsp
Uncooked bone in skinless chicken thigh
6 thigh(s), (5 ounces each)
Lime
1 item(s), cut into 6 wedges
Instructions
1
Combine onion, scallion lengths, habanero, garlic, ginger, lime juice, oil, soy sauce, molasses, jerk seasoning, and allspice in blender; process until mixture forms a paste. Transfer 1/4 cup of paste to cup; cover and refrigerate.
2
Combine chicken and remaining seasoning paste in large zip-close plastic bag. Squeeze out air and seal bag; massage paste onto chicken. Refrigerate 8 hours or up to overnight.
3
Transfer chicken and seasoning paste to 5- or 6-quart slow cooker. Cover and cook until chicken is tender, 4–5 hours on Low.
4
Preheat broiler. Line 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 and serve with lime wedges.
6
Per serving: 1 thigh
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