Slow Cooker Jerk Chicken

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Being a big fan of spicy food, of course Jerk Chicken is onmy radar as something to try. However, it’s a pretty intimidating thing to try.Like a mole sauce, it has a lot of ingredients, a wide variety of flavors, anda lot of different versions (all of them claiming to be “the best!”). It’s alsotypically cooked for a long time over a flame. But when I saw this recipe onBaker’s Royale for jerk chicken made in a slow cooker, I thought I’d give it ashot. I liked that even though the majority of the cooking was done in the slowcooker, it finished under the broiler to get that somewhat charred, deliciouscrispy skin. It turned out to be extremely flavorful, although my batch wasalso extremely spicy. One thing I would definitely change is to not use thesplit chicken breasts at all and just stick to chicken thighs. The breaststurned out unforgivably dry (as breasts are wont to do). My husband and Igenerally prefer thigh meat anyway.

8 chicken thighs (skin on, bone in) or 4 thighs, 2 splitchicken breasts½ cup vegetable oil3 habanero chilies, de-stemmed1 (1-inch) fresh ginger, peeled and sliced 2 tablespoons molasses6 garlic cloves, peeled1 tablespoon fresh thyme2 teaspoons allspice1/2 teaspoon cardamom2 teaspoon coarse saltlime wedges for serving
If you don’t like things really, really spicy, I suggestseeding them and maybe only using one or two. You could also sub in jalapeno.In your food processor or blender, mix up all the ingredients except thechicken and lime wedges until they are blended into a sort of puree or sauce.Put your chicken into the slow cooker and spread half of the puree on it,reserving the other half for basting. Cook the chicken on low for 4-6 hoursuntil it’s tender. I did it for 5 hours, which was maybe a bit long and couldexplain why my breasts were so dry. Move your oven rack about 10 inches away from the broilerand turn the broiler on high. Line a baking sheet with foil, and put a wirerack on top of that. Place your chicken skin side down on the wire rack, andbaste the other side with half the remaining puree. Cook for about 10-15minutes, until this side is a little charred and crispy. Flip the chicken overand baste with the rest of the puree, and then cook another 5-10 minutes untilthis side is also lightly charred and crispy. Then serve with some lime wedges,which can help cut down the spiciness if it’s too much for you.