I love to try different flavors when I cook, thus my current obsession with all things “curry“. I went on a missions trip to Jamaica my senior year in college where I had the opportunity to try real “jerk” chicken. All I really remember about the chicken is that it was different. I was pretty neutral towards it — I didn’t love it, but I didn’t hate it either.
Given my history with jerk chicken, I was curious to see how I liked it many
moons later. It turns out that I’m still pretty neutral about jerk chicken, but it made wonderful chicken salad the next day! So why would I share a recipe I don’t absolutely love and adore? Well, I’m sharing the recipe because it’s a good way to try something new. The flavors aren’t “bad”, they are just different and you never know if you like it until you try it!
5 mins Prep Time
6 hours Cook Time
- 1 whole chicken, around 3-5 lbs
- 1 Tablespoon sucanat (or brown sugar)
- 1 Tablespoon all spice
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 2 teaspoons large grain salt (like kosher)
- 1/3 cup lemon or lime juice
- In a small bowl mix together sugar, all spice, cinnamon, cayenne, and salt.
- Place 3-5 balls of foil in the bottom of a large slow cooker. You can also use potatoes!
- Rub the spice mixture all over the chicken, including in the cavity.
- Place the chicken breast side down on top of the foil balls or potatoes in the slow cooker.
- Pour citrus juice over the chicken.
- Cook on low for 6-7 hours or on low for 4 hours.
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