Caribbean Jerked Chicken

This sauce name always brings out the middle schooler in me.... I can't help but giggle that the chicken is being a jerk.  I know, lame.

Another fav of Abe's.  He's getting it for dinner this Wednesday, in fact.  Very easy to make and delicious!  You can make this recipe with pork and beef, too.  I know the recipe calls for chicken thighs, but I've made it with chicken breasts, too.  Just make sure they are the thick ones (if using boneless breasts, I'd cut the cook time down to 4 to 5 hours).

Don't worry if you don't have a wire rack that fits your slow cooker.  I don't, so I just put the chicken in the cooker after spraying it a bit with Pam.

Serve with long-grained rice seasoned with chopped green onions and toasted almonds, along with a green salad with slices of papaya.

I got this from Not Your Mother's Slow Cooker Recipes.

Caribbean Jerked Chicken
Serves 4
Cooker: Medium or large round or oval
Setting and cook time: LOW for 5 to 6 hours

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

1. In a food processor, combine the green onions, ginger, allspice, cinnamon, oil, jalapenos, black pepper, salt, red pepper flakes and garlic and process until very finely chopped, almost smooth.  Stir in the brown sugar, vinegar, orange juice and the Worcestershire sauce to form a paste.  Using a brush, apply the jerk sauce so it completely coats the chicken; use up all of the sauce.

2.  Put a wire rack in the slow cooker.  Place the chicken on the rack.  Cover and cook on LOW until the chicken is tender and cooked through, 5 to 6 hours.  Serve immediately.