Updated Mar 1, 2017Chatelaine
- WHIRL jalapeno with onion, lime juice, thyme, soy, ginger, allspice, cinnamon, oil and salt in a food processor until mixture is puréed.
- TRIM and discard excess fat, then cut slashes in chicken. Transfer to slow cooker insert and coat with jalapeno mixture. Pour in ginger beer. Cover and cook until meat is tender, about 2 1/2 hours on high or 5 hours on low. Remove chicken to a platter. Strain sauce into a measuring cup.
- PREHEAT barbecue to medium-high. Oil grill and barbecue chicken until skin is crisp, 3 min per side. Using 2 forks, shred chicken and skin. Stir 1/4 cup sauce with shredded chicken. Serve over rice or in toasted buns with Mango Slaw. Drizzle with more sauce, if desired. Meat and sauce will keep well, refrigerated, up to 3 days.
Ingredient tip: Love it fiery hot? Use up to 4 whole jalapenos in jerk mixture.
NutritionCalories 437, Protein 44 g, Carbohydrates 8 g, Fat 25 g, Fibre 2 g, Sodium 831 mg.
Make chocolate almond treats in your slow cooker