Many things can inspire me to cook a certain dish…a recommendation from a friend, seeing something created on one of the many cooking shows I adore, having a craving, etc. I chose this dish because the chicken drumsticks stood out to me at the supermarket and then I happened to find this recipe on food.com which had Caribbean flair!
Food.com is one of my favorite go-to sites because it contains a multitude of creative options for all foodies. I had already purchased the chicken and I had also been dying to use this jerk seasoning which I found at World Market when visiting my folks in North Carolina a little while back. I knew that I wanted to let the chicken bathe in the spices for a while to really develop the flavor…so I thought my crock pot was the way to go. With that, I found this perfect recipe on food.com that met all of my criteria. The recipe called for BBQ sauce and since I didn’t have any prepared sauce at home, I thought it was great that I could also find a tasty BBQ sauce recipe right on the same site!
I made the homemade BBQ sauce the night before I cooked the chicken, but I’m sure you could make it the same day (or just use a prepared BBQ sauce if you have it handy). I might use a bit less vinegar the next time I make the sauce since it seemed pretty strong. Other than that, it was “Finger Lickin Good” just as the recipe stated, lol.
When it came time to prepare the chicken for the crock pot, the most difficult part for me was removing the skin from the drumsticks. I definitely need to watch some videos on how to do this because I’m sure there has to be an easier way than what I did – slicing and jabbing with my knife and tugging away at the skin. Once the chicken skin was removed, I cleaned it, patted it dry, and was able to get it ready for its jerk seasoning bath. I wound up doubling this recipe and using the entire one ounce bag of seasoning since I had almost three pounds of chicken to cover.
The recipe said that the chicken should cook within six-eight hours. Mine was done in about six and a half. During the last half hour of cooking I threw together a bag of Vigo saffron yellow rice. When the chicken was done, it was pretty much falling off of the bone. We piled a few pieces on our plates, sprinkled the scallions on top and served it with the rice. The chicken was so juicy and delectable by itself, but I placed a bowl of the remaining unused BBQ sauce on the table just in case we wanted to take a little extra dip.
Here is the original recipe for Slow-Cooker Jamaican Jerk BBQ Chicken: http://www.food.com/recipe/slow-cooker-jamaican-jerk-bbq-chicken-241439?
8 chicken drumsticks (about 2 pounds, skin removed)
2 teaspoons caribbean jerk seasoning
3/4 cup barbecue sauce
1 tablespoon dark rum (optional)
1/4 cup scallion, sliced
1 Rub drumsticks with seasoning.
2 Place in 3 1/2-quart or larger slow-cooker.
3 Pour barbecue sauce and rum over chicken.
4 Turn chicken to coat.
5 Cover and cook on low 6-8 hours until chicken is tender.
6 Sprinkle with scallions.
Here is the original recipe for the Finger Lickin Good BBQ Sauce: http://www.food.com/recipe/finger-lickin-good-bbq-sauce-19023
1/2 white onion
3 cloves garlic
3 tablespoons olive oil
1 2/3 cups ketchup
1/2 cup white vinegar
1/3 cup brown sugar
1/3 cup Worcestershire sauce
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1 Put olive oil in a sauce pan on medium heat and cook onion and garlic until they are soft.
2 Then add the white vinegar, ketchup, brown sugar, worcestershire sauce, chili powder, and cayenne pepper.
3 Let this simmer for 30 minutes.