CP Caribbean Jerk Chicken
Happy Monday, Slow Cookerers!! I've got a great chicken recipe for you today. I used a whole chicken but if you would prefer to use "parts," you may. Caribbean Jerk Chicken 1 (4 to 5 pound) roaster chicken, cleaned 1 tablespoon dark brown sugar 1 tablespoon ground all spice 1 teaspoon ground cinnamon 2 teaspoons kosher salt 1/2 teaspoon cayenne pepper 5 limes (3 juiced, other 2 cut in wedges for serving) The Directions. Use a 6-quart slow cooker. Place cleaned chicken (I choose to skin my chicken, but that is your choice) into the insert breast-side down. In a small bowl, combine the sugar and all the seasonings. Rub this spice and sugar mixture all over the bird, inside and out. Pour on the lime juice. Cover, and cook on low for 6 to 7 hours, or on high for 4 hours. Check the temperature with a meat thermometer to ensure the meat has reached an internal temperature of at least 165°F. Serve with white rice and lime wedges; the meat will fall easily from the bone. The Verdict. This is a lovely spring-time chicken dish. I actually prefer the meat room temperature, or even cold -- the flavors have more time to really sink in. The touch of lime harmonizes the heat from the cayenne beautifully --- I love this combination so much! Be sure to save the bones to make broth and chicken noodle soup! Have a wonderful day, and happy slow cooking!! How lucky I am to have something that makes saying goodbye so hard. - - Winnie the Pooh I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
