Wednesday, June 13, 2012

Slow Cooker Caribbean Jerk Chicken

  • 4-5 pound whole chicken
  • 1 tablespoon brown sugar
  • 1 tablespoon all spice (not a typo, I used a whole tablespoon!)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 3 limes, juiced (about 1/3 cup)

  1. Use a 6-quart slow cooker. Skin the bird as much as you can (or don't. it's your choice.) and place it into the slow cooker. I prefer to cook my chickens upside down, to keep the breast meat as juicy as possible. Make sure all the giblets, neck, etc. are out!
  2. In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice.
  3. Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink. Usually the bird falls completely apart--which is great. Moist, juicy, wonderfully-flavored meat.
  4. Serve warm.

Note: serves 4 to 6, optional; serve with lime wedges for a bit of extra citrus flavor.

Original Recipe: crockpot365.blogspot

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