Ingredients:

  • 3 lb Boneless, skinless chicken thighs
  • 1 large Yellow onion, roughly chopped
  • 2 tbsp Dark brown sugar, packed
  • 1 tbsp Ground allspice
  • 1 tsp Dried thyme
  • 1 tsp Smoked paprika
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly ground black pepper
  • 2 tbsp Soy sauce (low sodium)
  • 2 tbsp Fresh lime juice
  • 1 whole Scotch bonnet pepper, seeded and minced (use gloves)
  • 1 tsp Fresh ginger, grated
  • 3 large Garlic cloves, minced
  • 1/4 cup Fresh coriander (cilantro), chopped (for garnish)
  • 1 cup Fresh pineapple, diced (for salsa)
  • 1/4 cup Red onion, finely diced (for salsa)

Instructions:

  1. Prepare the Rub: In a small bowl, combine the brown sugar, allspice, thyme, smoked paprika, salt, and pepper. Mix thoroughly.
  2. Season the Chicken: Pat the chicken thighs dry. Place them directly into the slow cooker basin. Sprinkle the spice rub evenly over the chicken, ensuring all pieces are well coated.
  3. Build the Sauce: In the same small bowl, combine the soy sauce, lime juice, minced scotch bonnet, grated ginger, and minced garlic. Whisk briefly.
  4. Add to Slow Cooker: Pour the liquid sauce mixture over the seasoned chicken. Add the roughly chopped yellow onion on top. Do not add any extra water or stock.
  5. Set and Forget: Secure the lid. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken shreds easily with a fork.
  6. Shred the Chicken: Carefully remove the cooked chicken thighs using tongs and place them on a clean cutting board. Shred the chicken using two forks.
  7. Reduce and Thicken: Scoop out and discard the chopped onions from the slow cooker liquid. Leave about 1/2 cup (120ml) of the cooking liquid in the slow cooker basin and discard the rest.
  8. Return and Toss: Return the shredded chicken to the slow cooker basin and toss it thoroughly in the remaining concentrated sauce. Keep on the 'Warm' setting.
  9. Broil for Texture (Optional): For crispy edges, spread the sauced chicken mixture onto a foil-lined baking sheet. Place under a hot broiler/grill for 3–5 minutes until the edges are slightly charred and caramelized. Watch carefully to prevent burning.
  10. Prepare Salsa: Combine the diced fresh pineapple and finely diced red onion.
  11. Serve: Transfer the jerk chicken to a platter, garnish with fresh coriander, and top with or serve alongside the fresh pineapple salsa.