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Slow Cooker Spicy Jamaican Jerk Chicken Thighs with Pineapple Salsa
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Course Main Course
Cuisine Jamaican
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl

Ingredients
  

  • 6 bone-in, skinless chicken thighs
  • 1/4 cup Jamaican jerk seasoning
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small pineapple, peeled and diced
  • 1/2 red onion, finely diced
  • 1/4 cup chopped fresh cilantro
  • 2 limes, juiced
  • Salt and black pepper to taste

Instructions
 

  • In a mixing bowl, stir together the Jamaican jerk seasoning, soy sauce, olive oil, and minced garlic until a thick paste forms.
  • Place the chicken thighs in the slow cooker and pour the seasoning paste over them. Turn the thighs to coat evenly, then sprinkle with salt and black pepper.
  • Cover the slow cooker and cook on low for 6 to 7 hours until the chicken reaches an internal temperature of 165°F and pulls away from the bone easily.
  • About 15 minutes before serving, combine the diced pineapple, red onion, cilantro, and lime juice in a bowl to make the salsa. Taste and add a pinch of salt if needed.
  • Remove the chicken thighs from the slow cooker and serve them topped with generous spoonfuls of the pineapple salsa.

Notes

The pineapple salsa is best made fresh so the lime juice keeps the flavors bright and the onion stays crisp. If your jerk seasoning is very hot, start with a smaller amount and adjust after tasting the marinade. Leftovers reheat well in the microwave with a splash of water to keep the chicken moist, and any extra salsa can be spooned over rice or tortilla chips the next day.
Course: Main Course
Cuisine: Jamaican
Equipment: Slow Cooker, Mixing Bowl