Slow Cooked Jerk Spiced Chicken

This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.

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Serves: 4-6


8 scallions, chopped coarse
¼ cup vegetable oil
2 habanero chilies, stemmed and seeded (I substituted Chipolte peppers)
1 (1-inch) fresh ginger, peeled and sliced ¼ inch thick
2 tablespoons molasses
3 garlic cloves, peeled
1 tablespoon thyme
2 teaspoons allspice
¼ teaspoon cardamom
1 teaspoon coarse salt
4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)
lime wedges for serving

Place scallion, oil, habaneros (or Chipoltes), ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer ½ cup mixture to slow cooker; reserve remaining mixture.
Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low. (For me, 5 hours was enough)
Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charred and and crisp, about 10-15 minutes (my broiler took 5-7 min). Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.