Jerk is a style of cooking from Jamaica in which pork or chicken is marinated with a mixture of herbs and spices. For this lightning-fast recipe we rely on store-bought jerk seasoning to pull this dish together in a flash. There are many different types of premade jerk seasoning, so we recommend reading the ingredient list closely and tasting it before proceeding with the recipe. Many jerk spice blends will already have salt or sugar, so you should omit the salt or sugar from this recipe if that is the case. Additionally, you may want to increase the level of heat with a dash of cayenne if you find your jerk is a little too mild. Remember, this dish is meant to be hot!
Note: Suvie’s chicken thighs work perfectly for this recipe.
Easy Jerk Chicken
- 24 oz bone-in, skin-on chicken thighs
- ¼ cup jerk seasoning
- 1 ½ tsp salt
- 2 tbsp vegetable oil
- 1 tbsp molasses or dark brown sugar
- 1 cup white rice
- 1 lime, quartered
In a small bowl, stir together the jerk seasoning, salt (if your jerk seasoning already has salt you may not need to add more), vegetable oil, and molasses.
Rub mixture all over chicken and under skin.
Place chicken in a Suvie pan and insert into one of the top zones of your Suvie
Place rice in the starch pan and insert into your Suvie.
Input settings and cook now or schedule.
My Cook > Slow Cook Settings
LOW, 3 hours
Starch: 20 minutes
After the chicken has finished cooking, broil for 7 minutes or until skin is browned and crisp, rotating pans halfway through cooking for even browning.
Remove rice and fluff with a fork and adjust seasoning to taste. Divide rice and chicken between plates and serve with a generous squeeze of lime juice.
Nutritional Information per serving (4 servings per recipe): Calories 505, Total Fat 21g, Total Carbohydrates 43g, Total Sodium 1,335mg, Total Protein 29g