If you've read any of my previous recipe posts, you know I love the combination of sweet and spicy. This jerk chicken does just that. I want to preface that you may need to alter this recipe to meet your perfect combination between the sweet and spicy. Cooking this in the slow cooker first makes it "fall off the bone" tender, but broiling it in the oven gives it the nice crispness this dish needs.
- 3-4 lbs bone-in, skin on chicken (I used breasts)
- 1small chopped sweet onion
- 1/4 cup vegetable oil
- 2-3 habanero peppers, seeded and chopped (leave in some seeds for extra spice)
- 1/2 tsp ginger
- 2 tbsp honey
- 1/2 cup brown sugar
- 1 tbsp lime juice
- 2 tsp allspice
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/2 tsp thyme
- 1 tsp kosher or sea salt
- 3 garlic cloves, chopped
Mix all ingredients except chicken in a food processor and purée. Rub the mixture from the food processor onto chicken (it will be more of a paste than a rub). Place chicken in large ziplock bag or shallow dish. Let marinade overnight. Place chicken and mixture in slow cooker and cook on low for 4-5 hours (make sure chicken is fully cooked).
Set your oven to broil. Spray a baking dish with nonstick cooking spray. Remove the chicken from the slow cooker and place in baking dish. Broil for 5-10 minutes or until lightly charred and crisped. Turn over and repeat on other side. Broil the side with the skin last so it's freshly charred when served. Serve with lime wedges and squeeze additional lime juice as needed to curb the spice.
This recipe was featured on our Appetizing April Menu. Check out the entire April menu for a variety of dinner ideas!