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two cooked bone-in chicken drumsticks with a dark brown speckled jerk seasoning crust and a few charred patches on an ordinary plate, with no red barbecue glaze, rice or garnish
Andre Lewis

Crockpot Jerk Chicken Drumsticks

Allspice, thyme and habanero give these drumsticks a jerk-style seasoning paste, with a hot broiler finish after the crockpot has made the meat tender. The pepper brings real heat even after its seeds are removed. Blend the paste finely so it coats the chicken instead of leaving large raw onion pieces on the skin. Reserve a clean portion before it touches poultry, then use that portion for the final brushing without dipping back into the uncooked-chicken bowl.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 chicken drumsticks about 4 lb total
  • 4 scallions roughly chopped
  • 1 habanero pepper stem and seeds removed
  • 4 garlic cloves peeled
  • 1 tbsp finely grated fresh ginger
  • 2 tbsp fresh lime juice
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp brown sugar
  • 1 tbsp neutral oil plus 1 tsp for sheet pan
  • 2 tsp ground allspice
  • 1 tsp dried thyme
  • 1/4 tsp ground cinnamon
  • 3/4 tsp fine salt
  • 1/4 cup low-sodium chicken broth

Method
 

  1. Blend scallions, habanero, garlic, ginger, lime juice, soy sauce, brown sugar, 1 tablespoon oil, allspice, thyme, cinnamon and salt into a smooth paste. Reserve 2 tablespoons in a clean covered container in the refrigerator before any paste touches chicken.
  2. Coat drumsticks with the remaining paste and arrange in a 6-quart slow cooker with broth poured around them. Cover and cook on low for 5 to 6 hours until the meat reaches 165°F and is tender around the bones.
  3. Heat the broiler and oil a foil-lined rimmed sheet pan with the remaining teaspoon oil. Transfer drumsticks carefully to the pan.
  4. Brush drumsticks with the reserved clean paste. Broil 6 inches from the heat for 3 to 4 minutes per side until darkly browned in patches, watching closely to prevent burning.
  5. Rest for 5 minutes and serve 2 drumsticks per person, keeping the browned seasoning coating on the chicken.