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Ingredients:
1 large package of chicken thighs, legs, breasts or mixed
(Can also use one roaster chicken)
Dry Rub:
1 tsp cinnamon
1 tsp nutmeg
1 tsp salt
1 tsp all spice
olive oil
Marinade:
1/2 red onion
1 small can or 1/2 large can chopped pineapple
1 habanero pepper chopped and de-seeded
1/2 cup fresh ginger
5 cloves of smashed garlic
juice from one lemon
1/2 cup brown sugar
1/3 cup malt vinegar
1/3 cup soy sauce
1 shot of dark rum
1 tsp liquid smoke
1/2 tsp cinnamon
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp all spice
1/2 tsp nutmeg
1/4 cup of flour
- Mix together all dry ingredients for dry rub and massage onto chicken
- Allow the chicken to rest for 5-10 minutes
- Heat olive oil stove top in a skillet and brown chicken on all sides
- Add 2 tbsp of olive oil to the bottom of crock pot and add chicken once browned
- Chop all ingredients needed for Marinade and add to a large food processor
- Combine all ingredients listed except the flour
- Pulse marinade until smooth
- Add to a stove top sauce pan and heat on medium heat, mix in flour if a thicker sauce is desired, skip step to keep sauce thinner
- Pour sauce over the chicken and cook on high for 3-4 hours or low 6-8 hours until chicken is cooked all the way through
- Remove lid for last 45 minutes of cooking
- Enjoy!