Caribbean Jerk Chicken


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Today’s recipe is one of my new favorite chicken recipes. I used a whole chicken, but this spice rub would work great on whatever you’ve got in the house–it might be really fun to do party drumsticks or wings, too. This dish is not only super delicious, but it is also one of the easiest recipes I have ever made. If you are a beginner in the kitchen, this is a great recipe to boost your cooking confidence. This is also a great dish to throw in the slow cooker in the morning before you go to work, and it will be all done by the time you get home. How amazing is that? I love coming home to the wonderful smell of food that I had very little to do with cooking. Let’s face it, life is just so busy sometimes that it is very easy to just go get some convenience food that is already cooked for you. The problem with that is that you have no idea what’s in that food or how it was processed. Do you really want to feed your kids food that you have no idea what’s really in it or what’s going into their bodies? As parents you have to remember that you are setting your kids up now for the rest of their lives as far as habits are concerned. Cooking can be so much easier than you think, and that’s one of the things I love about slow cookers. Make it fun and involve your kids too. They will love it and at the same time feel so much confidence!

Ingredients:

  • 4-5 pound whole chicken
  • 1 tablespoon brown sugar
  • 1 tablespoon all spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons kosher salt
  • 3 limes juiced

Directions: Use a 6-quart slow cooker. Place it into the slow cooker. I prefer to cook my chickens upside down, to keep the breast meat as juicy as possible. Make sure all the giblets, neck, etc. are out! In a small mixing bowl, combine the brown sugar and dry spices. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice. Cover, and cook on low for 6-7 hours, or on high for 4. Check doneness with a meat thermometer, or cut in to make sure the meat is no longer pink. Usually the bird falls completely apart–which is great. Moist, juicy, wondefully-flavored meat. I served this dish with dirty rice which was just the perfect combination!

Little Debbie’s Tip: This was so simple that I couldn’t think of any tips! That’s a first!! Sorry guys but I’m speechless when it comes to this easy recipe.

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