Name: Slow-Cooked Jerk Chicken Thighs With Crispy Skin
Prep time: 5 min
Cook time: 3 h
Total time: 3 h 5 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 24 oz bone-in, skin-on chicken thighs; ¼ cup jerk seasoning, homemade or store bought; 2 tbsp vegetable oil; 1 tbsp molasses or dark brown sugar; 1 cup white rice; 1 lime, quartered

1

In a small bowl, stir together 1/4 cup jerk seasoning, 1 tsp salt (if your jerk seasoning already has salt you may not need to add more), 2 tbsp vegetable oil, and 1 tbsp molasses.

2

Place chicken in a Suvie pan and rub mixture all over chicken and under skin. Place pan in the bottom zone of Suvie. Enter settings below and cook now or schedule.

3

Bottom Zone: Slow Cook, Low for 3 hours

4

Place jasmine rice in the Suvie rice pot (black handles) and insert into your Suvie Starch Cooker. Input settings and cook now or schedule.

5

Rice, Long Grain, 1 Cup

6

After the chicken has finished cooking, broil for 7-10 minutes or until skin is browned and crisp.

7

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.

Slow-Cooked Jerk Chicken Thighs With Crispy Skin

Ingredients

6 Ingredients

Instructions

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