Caribbean Jerked Chicken

• .5 cup(s) (sliced) green onions, white part and some of the green; about 12
• 2 tablespoon(s) (grated, peeled) fresh ginger
• 1.5 teaspoon(s) (ground) allspice
• .5 teaspoon(s) (ground) cinnamon
• 1 tablespoon(s) olive oil
• (seeded and coarsely chopped) jalapenos
• 1 teaspoon(s) (freshly ground) black pepper
• .5 teaspoon(s) salt
• 1 pinch(s) red pepper flakes
• 1 to 2 clove(s) garlic, to your taste, pressed
• 2 tablespoon(s) (firmly packed) dark brown sugar
• 1 tablespoon(s) cider vinegar
• 1 tablespoon(s) orange juice
• 1 tablespoon(s) orange juice
• 2 teaspoon(s) Worcestershire sauce
• 4  (bone-in ) chicken thighs, with skin on, and 4 drumsticks

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Directions

1. Combine the green onions, ginger, allspice, cinnamon, oil, jalapeños, black pepper, salt, red pepper flakes and garlic in a food processor or blender, and process until very finely chopped, almost smooth. Stir in the brown sugar, vinegar, orange juice and Worcestershire sauce to make a paste. Brush the jerk sauce onto the chicken until it’s completely coated and all the sauce is used up.
2. Place chicken on a rack in a medium slow cooker (this way, the chicken doesn’t sit in its own juices). Cover and cook on low until tender and cooked through, 5 to 6 hours. Serve with a side of white rice and tropical fruit.

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