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!
Slow Cooker Caribbean Jerk Chicken
- 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.
|Amount Per Serving||As Served|
|Calories 343kcal Calories from fat 209|
|% Daily Value|
|Total Fat 23g||35%|
|Saturated Fat 7g||35%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
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