Slow Cooker Chicken Jerk
A flavorful and tender Slow Cooker Chicken Jerk recipe that infuses classic Jamaican spices and herbs into juicy chicken thighs, perfect for an easy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
2 pounds bone-in, skin-on chicken thighs
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 Scotch bonnet peppers, seeded and finely chopped
3 green onions, chopped
1/4 cup soy sauce
1/4 cup orange juice
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
1/4 cup fresh cilantro, chopped
Instructions
In a medium bowl, combine minced garlic, grated ginger, chopped Scotch bonnet peppers, chopped green onions, soy sauce, orange juice, brown sugar, lime juice, dried thyme, ground allspice, ground cinnamon, ground nutmeg, ground black pepper, and salt. Mix well to create the jerk marinade.
Place the sliced yellow onion at the bottom of the slow cooker.
Pat the chicken thighs dry with paper towels and rub the jerk marinade all over the chicken pieces, ensuring they are well coated.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for 3-4 minutes until the skin is golden brown. Flip and sear the other side for 2 minutes.
Transfer the seared chicken thighs to the slow cooker, placing them on top of the sliced onions and any remaining marinade.
Cover and cook on low for 6 hours, or until the chicken is tender and cooked through.
Once cooked, sprinkle the chopped fresh cilantro over the chicken before serving.
Serve the Slow Cooker Chicken Jerk with steamed rice or your favorite side dish.