This Jamaican classic goes great on anything.
Recipe
Servings: 2 cups
Ingredients
- 4 scallions ½ cup, chopped
- 1 onion chopped
- 2-4 scotch bonnet or habanero peppers seeded & chopped
- 2 tablespoons fresh thyme leaves
- 1/4 cup brown sugar
- 2 teaspoons allspice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup orange juice or pineapple juice
- 6 tablespoons soy sauce
- 1 teaspoon fresh ginger grated
- 2 tablespoons white vinegar
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 1/4 cup vegetable oil
Instructions
- Make marinade by combining all its ingredients in a blender and blitzing to your desired consistency (normally smooth puree).
Tried this recipe?Mention @MeikoAndTheDish or tag #MeikoAndTheDish
*Nutrition information is a rough estimate.
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<i class="far fa-comment-alt" style="margin-right: 20px;"></i> 10 comments
This looks AMAZE! Will try & tag soon
Awesome! Can’t wait to see what you come up with.
WOW! You really outdid yourself with this post. It is truly impressive! I love jerk chicken but never thought to make it in a slow cooker. It’s the perfect family meal, everyone can have it the way they like it!
Glad you like the post Demetra!
This is absolutely amazing! I too love using the slow cooker in the Fall and Winter season and now I have some awesome new recipes to add.
Let me know if you try it out Camille!
I’m loving the ramen bowl idea too. My husband does not like slow cooker jerk chicken, he says. It not authentic but yet I don’t see him not eating it when it’s done.
P.S. It’s “Ratchet”
Bwaahahaha @ Idon’t se him not eating it. I mean he has a point but unless he plans on doing the work … you can fill in the rest.
Thanks for the clarification on “Ratchet” … these are things we need to know.
I want this served on a biscuit from your brunch!
Too funny Mimi!