Caribbean Jerk Chicken

Laurent Tourondel’s fragrant Caribbean jerk chicken features Scotch bonnet chiles, brown sugar and spices in the spirit of Jamaica’s popular jerk sauce.

    • 1 chicken (about 3-1/2 pounds)
    • 1 tablespoon dark brown sugar
    • 1 tablespoon salt
    • 1 teaspoon ground black pepper
    • 2 teaspoons allspice
    • 1 teaspoon dried thyme
    • 1 teaspoon garlic powder
    • ½ teaspoon cinnamon
    • ½ teaspoon chili powder
    • ¼ teaspoon cayenne pepper
    • 3 limes, juiced
  1. Ideal Slow cooker Size: 6-quart
  2. Place the chicken in the slow cooker. In a small bowl, mix together the sugar, salt, and spices. Rub the spice mix all over the chicken inside and out. Flip the chicken breast side down to keep the breast meat as juicy as possible while cooking. Pour the lime juice over the chicken. Cover and cook on LOW for 6 to 7 hours or on HIGH for about 4 hours, until the chicken is well done and practically falling off the bone. (Mine was perfect after 4 hours on high.)
  3. Remove the skin before serving. Serve with additional lime wedges if desired.

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