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Crock Pot Jerk Chicken

This is one of those recipes that is just to die for. It reminds us of a one of our favorite places, Jamaica.  Friendly people, a slower pace, sunshine, and good food!  What could be better.  This recipe is perfect for a hot summer day when you don’t even want to think about turning on the stove, or for a cold summer day when you’re looking for a bit of heat to spice up the doldrums.  Either way, this recipe has a lot of spices, a lot of heat, and a lot of flavor.

Just a warning, this recipe needs to marinate. So we usually prepare it the night before in our crock pot dish then refrigerate overnight, and set it up to cook in the morning.

We serve with white rice, or Spanish rice.

Crock Pot Jerk Chicken (Makes: A LOT)

5-6 lbs of chicken thighs
1 large onion, chopped
3 green onions, chopped
2 scotch bonnet peppers, chopped

3/4 cup white vinegar
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup vegetable oil
2 TBSP lime juice

2 TBSP Garlic powder
2 TBSP Kosher salt
1 TBSP Granulated sugar
1 TBSP Ground allspice
1 TBSP Ground dried Thyme
2 Tsp Cayenne pepper
1 1/2 Tsp Ground Black pepper
1 1/2 Tsp Ground dried Sage
3/4 Tsp Ground Nutmeg
3/4 Tsp Ground Cinnamon

Combine everything, except the chicken, in a crock pot.  Add the chicken and coat well.  Cover and allow to marinate for at least 1 hour, but overnight is better.  Cook in the crock pot for 7 hours on low.  Eat up!

If you want to add a bit of a crisp, turn your oven to broil, place the chicken on a cookie sheet and put under the broiler quickly, just for a minute or two.  Keep a close eye on it so it doesn’t burn!

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About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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