Slow Cooker Jerk Chicken Drumsticks

By á-58

I’ve kept the jerk flavors here fairly traditional with the exception of the grape tomatoes. They came about when I encountered a particularly spicy habanero and had to tone the whole thing down. As it turns out, I prefer the sauce this way but you can omit the tomatoes if you like — just add the pepper in stages. The habanero’s sharp heat really complements the spice mixture, so I encourage you to brave them if you can find them. Being slow cooked, the chicken won’t have the same dry-rub style that you find in Jamaica, but sliding them under the broiler for a minute or two will lend some nice charring and dry the surface a bit while preserving the incredibly moist and tender meat.

Ingredients

• 2 tablespoons fresh lime juice, plus wedges for serving
• 2 tablespoons dark molasses
• 2 tablespoons olive oil
• 1-inch piece of fresh ginger
• 1 cup cherry or grape tomatoes
• 2 garlic cloves
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1 whole or 1/2 of a fresh habanero pepper, seeded (according to your heat preference, or use jalapeno for even less spice)
• 6 to 8 chicken drumsticks, skin removed (about 2 1/2 pounds)
• Salt and pepper, to taste
• 1 large orange, 1/2 sliced and 1/2 cut into wedges

Preparation

Step 1

In a blender, combine the lime juice, molasses, olive oil, ginger, tomatoes, garlic, thyme, allspice, cinnamon and habanero. Blend until smooth.

Season the drumsticks well with salt and pepper then place in a lightly greased slow cooker. Pour the blended sauce over the chicken, turning them to coat. Place 1/2 of the orange slices over and around the chicken.

Cover and cook on low for 4 hours.

Optional: Spread out on a foil-lined sheet pan and broil until charred a bit, about 5 minutes, before serving.

Serve with wedges of lime and remaining orange wedges.