Caribbean Jerked Chicken

Sunday, November 8 2009

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Try: belly-flattening foods , being green , cutest pet photos , Mahjongg

Recipes & Cooking

When summer temperatures rise, avoid the oven and chill out with meals like this one, prepared in your slow-cooker!

.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

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.
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.

Photo: Philip Friedman

Serves	4
Yield	4 servings
Prep Time	10
Cook Time	300 (Cooking times may vary)
Total Time	310
Oven Temp	--
Edit serving size Recipe ingredient amounts have been adjusted. Cooking times and temperatures may be affected by increasing the amounts used, so please check food carefully during cooking.