Slow-Cooked Jerk Chicken Thighs With Crispy Skin

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

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Slow-cooked jerk chicken thighs deliver tender, fall-apart meat infused with Caribbean spices, finished under the broiler for crackling skin. The combination of low-heat cooking and high-heat crisping locks in flavor while achieving textural contrast.

🌍Caribbean 🏷️Jerk seasoning 🏷️Chicken thighs 🏷️Jamaican 🏷️Slow cook

Total

3h 5m

Servings

4

Recipe Source

View original recipe

From Recette Magazine

Ingredients

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6 Ingredients

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Instructions

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.

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Tips & Notes

Pro tips

Pat chicken thighs completely dry before searing in oil—this helps render the fat and promotes browning before slow cooking.
Broil skin-side up on a high rack for 3–5 minutes after slow cooking; watch closely to prevent burning while crisping.
Dissolve molasses or brown sugar into the jerk seasoning with a little water before rubbing onto chicken for even coating and deeper flavor penetration.
Use the slowest setting (low) for 6–8 hours; high heat cooks thighs too fast and can dry the outer meat before the center is tender.

Substitutions

Dark brown sugar → molasses (swap 1:1; use less if molasses as it's thicker)
Store-bought jerk seasoning → homemade jerk spice blend (allspice, thyme, cayenne, garlic, ginger)
Vegetable oil → coconut oil (adds subtle Caribbean note; use same amount)

Storage & make-ahead

Cool completely, then refrigerate in an airtight container up to 3 days. Reheat gently at 325°F until warm, then re-broil briefly to restore skin crispness.

Equipment

slow cooker · broiler or oven

Common Questions

Can I use chicken breasts instead of thighs?

Thighs are ideal because they stay moist during slow cooking. Breasts will dry out; if using them, reduce cooking time by 1–2 hours and monitor closely.