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Jamaican jerk chicken drumsticks and thighs with charred, glossy skin piled on a black plate over a dark wood background.

Jamaican Jerk Chicken

Nesting Lane
Jamaican Jerk Chicken with chicken thighs, jerk seasoning, scallions, lime, ginger, garlic, molasses, and soy sauce made in the slow cooker.
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Prep Time 20 minutes
Cook Time 4 hours
Marinate 8 hours
Total Time 12 hours 20 minutes
Course Main Course
Servings 6

Equipment

Blender
Heavy-duty zip-lock plastic bag.
Slow Cooker
Large Rimmed Baking Sheet
Aluminum Foil
Tongs

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

5 WW Smart Points
Serving Size: 1 thigh

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

Calories: 200kcalCarbohydrates: 12gProtein: 21gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 97mgSodium: 381mgPotassium: 492mgFiber: 2gSugar: 6gVitamin A: 824IUVitamin C: 23mgCalcium: 52mgIron: 2mg
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