Jamaican Jerk Chicken is a high protein crockpot chicken thigh recipe with jerk seasoning, scallions, garlic, ginger, lime juice, soy sauce, molasses, and allspice.
It has that warm, spicy, slightly sweet flavor that makes chicken feel a lot less boring.
This WW Friendly healthy chicken dinner works well when you want something with more personality than plain chicken, but you still want a set it and forget it meal that lets the slow cooker handle most of the work.
The chicken marinates first, then cooks low and slow until it’s tender. A quick finish under the broiler gives it those golden spots on top.
Serve it with lime wedges, rice, roasted vegetables, cabbage, or a cold salad. It also works well for meal prep because the chicken has enough flavor to carry into lunches the next day.
Why You’ll Love This Jamaican Jerk Chicken
It Uses Chicken Thighs
Bone-in chicken thighs stay tender in the slow cooker and work well with the jerk seasoning paste.
It Has Big Flavor Without a Long Ingredient List
Jerk seasoning, scallions, ginger, garlic, lime juice, soy sauce, molasses, and allspice give the chicken a deep, savory flavor with a little heat.
It Works for Meal Prep
The chicken can be served with rice, vegetables, salad, or tucked into bowls during the week.
It Finishes Under the Broiler
The broiler gives the chicken a golden top after it cooks in the slow cooker.
It’s a Slow Cooker Main Dish
Once the chicken is marinated, the slow cooker does most of the work.
Ingredient Substitutions
Green Hot Chili Pepper
Use a jalapeño pepper if you want mild heat. Use a habanero pepper if you want stronger heat.
Fresh Ginger Root
Use ½ teaspoon ground ginger if fresh ginger is not available.
Soy Sauce
Use low-sodium soy sauce if you want to reduce the salt. Coconut aminos can also be used for a slightly sweeter flavor.
Molasses
Use dark brown sugar if you do not have molasses. The flavor will be less deep, but it will still add sweetness.
Lime Juice
Use bottled lime juice if fresh limes are not available.
Bone-In Chicken Thighs
Use boneless chicken thighs if needed. Check them earlier because they may cook faster.
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Jamaican Jerk Chicken
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Equipment
Ingredients
- 1½ tablespoon Jamaican jerk seasoning
- 1 small onion cut into chunks
- 6 scallions cut into pieces
- 1 green hot chili pepper halved and seeded
- 3 cloves garlic
- 2 tablespoon fresh ginger root chopped peeled
- 1 juiced lime
- 1½ tablespoon olive oil
- 1½ tablespoon soy sauce
- 1½ tablespoon molasses
- ⅛ teaspoon ground allspice
- 6 bone in skinless chicken thigh(s)
- 6 lime wedges optional for serving
Instructions
- In a blender, add the onion, scallions, green hot chili pepper, garlic, ginger, lime juice, olive oil, soy sauce, molasses, jerk seasoning, and allspice.
- Blend until the mixture forms a paste.
- Transfer ¼ cup of the seasoning paste to a small cup. Cover the cup and place it in the refrigerator.
- In a large heavy-duty zip-close plastic bag, add the chicken thighs. Add the remaining seasoning paste to the bag. Press the air out of the bag. Seal the bag.
- Massage the seasoning paste over the chicken.
- Place the bag in the refrigerator. Marinate the chicken for 8 hours or overnight.
- Transfer the chicken and seasoning paste to a 5-quart slow cooker.
- Cover the slow cooker. Cook on Low for 4 to 5 hours, or until the chicken is tender.
- Preheat the broiler. Line a large rimmed baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.
- Using tongs, transfer the chicken to the prepared baking sheet.
- Brush the tops of the chicken thighs with the reserved ¼ cup seasoning paste.
- Spray the chicken with nonstick cooking spray.
- Broil for about 3 minutes, or until the chicken is golden in spots.
Notes
Tips and Tricks
Use gloves for the pepper – Hot peppers can irritate your skin. Wearing gloves helps keep the pepper oil off your hands. Do not skip the reserved paste – The reserved seasoning paste adds fresh flavor before the chicken goes under the broiler. Watch the broiler closely – Broilers can brown food fast. Check the chicken often so it does not burn. Use foil for easier cleanup – The seasoning paste can stick to the pan. Foil helps keep the baking sheet easier to clean.Storing and Reheating
Store in the Refrigerator – Place leftover chicken in an airtight container. Store in the refrigerator for up to 4 days. Freeze – Place cooled chicken in a freezer-safe container. Freeze for up to 2 months. Reheat in the Microwave – Place one serving on a microwave-safe plate. Cover loosely and heat until warm. Reheat in the Oven – Place the chicken in a baking dish. Cover with foil and warm at 325 degrees F until heated through.Nutrition
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