One of the first foods I tried when I moved to London was jerk chicken. I was studying in New Cross and my German friend took me to this shack called Cummin Up, which served jerk chicken on a coco bread bun.
I was sold as soon as I bit into it. Jerk chicken is just so fragrant, earthy and delicious. Once I graduated and moved away from Cummin Up, I was lucky enough to have Negril across the road from me in Brixton (STAND UP!). But then I moved away again and discovered you’ll be hard pressed to find any jerk chicken in the Netherlands.
It took me a while, and I suck at barbecue, but I’ve finally cracked the code on slow cooker jerk chicken.
- 6 chicken thighs, bone in, skin on
- 1 bunch roughly chopped spring onions
- thumb-sized piece ginger, roughly chopped
- 3 garlic cloves
- ½ a small onion
- 3-4 chilies
- ½ tsp dried thyme or 1 tbsp fresh thyme
- juice of 1 lime
- 2 tbsp soy sauce
- 2 tbsp vegetable oil
- 3 tbsp brown sugar
- 1 tbsp ground allspice
Besides the chicken, place all the ingredients in a blender and blend into a smooth paste. If you want less heat be sure to deseed the chilies. Slash the skin of the chickens with a few quick strokes, and mix them with the marinade. Refrigerate for at least 1 hour or overnight, before placing the thighs, skin side up, with the marinade, in a slow cooker on low for 6 to 8 hours.
Preheat your grill to 200 degrees Celsius and place the chicken skin side up on a rack as close as possible to the grill. You just want the skin to crisp up without drying out the chicken so stay close and check regularly to avoid burning.
Serve with rice and beans.
Note the marinade holds up well for up to 12 chicken thighs, I tend to make extra and freeze whatever I’m not eating before finishing it off under the grill.