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Juicy Jerk Chicken with Broccolini Slaw

By Meg Yonson

I Quit Sugar: Juicy Jerk Chicken with Broccolini Slaw
  • 6 servings
  • Prep - 15 mins
    Cooking - 6 hours
  • Total - 6 hours 15 mins
I Quit Sugar: Juicy Jerk Chicken with Broccolini Slaw

This chicken dish is an easy one to prep for a dinner party or a Sunday-night family dinner. Just rub the chicken all over with some jerk spices, then place into the slow cooker and forget about it until dinner time. Serve with an easy Broccolini Slaw for a complete meal for six!  

Servings: 6
Preparation: 15 mins
Cooking: 6 hours

Ingredients

Juicy Jerk Chicken

  • 2 tablespoons butter.
  • 1.8 kg whole chicken.
  • 2 1/2 limes, juiced.
  • 1 tablespoon allspice.
  • 1 teaspoon cinnamon, ground.
  • 2 teaspoons sea salt.
  • 1/2 teaspoon cayenne pepper.
  • 2 cups baby spinach leaves.

Broccolini Slaw

  • 1 teaspoon extra virgin olive oil.
  • 1 bunch broccolini, cut finely (stalks and head).
  • 2 cups store-bought coleslaw mix.
  • 1/2 lime, juiced.

Directions

In the morning:

1. To make the chicken, melt the butter in a frying pan on high heat and brown the chicken all over. Remove from pan and set aside.

2. Add the lime juice and spices into the frying pan and cook until fragrant.

3. Pour mixture over upside down chicken and rub to coat thoroughly (including the cavity).

4. Place chicken in the slow cooker insert. Cover and cook on low for 6 hours or high for 3 1/2 hours.

In the evening:

5. Prepare the Easy Slaw: In a large frying pan, heat olive oil on low-medium heat. Add in the broccolini and cook until almost tender. Remove from the heat and add the remaining ingredients for the slaw and toss to combine.

6. Remove chicken from the slow cooker and shred meat from the bone. Separate shredded chicken into 6 serves. Serve each portion with spinach and Broccolini Slaw.

To make the Jerk Chicken in the oven:

1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Repeat steps 1-3 above and then place chicken in a large baking tray. Place in the oven and roast for 30 minutes. Reduce the oven to 200°C / 400°F / Gas Mark 6 and then cook for a remaining 50 minutes. The chicken is cooked when it is pricked with a fork and juices run clear. Once cooked, remove chicken from the oven and shred meat from the bone.

Continue with steps 5-6, to serve.


This chicken dish is an easy one to prep for a dinner party or a Sunday-night family dinner. Just rub the chicken all over with some jerk spices, then place into the slow cooker and forget about it until dinner time. Serve with an easy Broccolini Slaw for a complete meal for six!

Ingredients

Juicy Jerk Chicken

  • 2 tablespoons butter.
  • 1.8 kg whole chicken.
  • 2 1/2 limes, juiced.
  • 1 tablespoon allspice.
  • 1 teaspoon cinnamon, ground.
  • 2 teaspoons sea salt.
  • 1/2 teaspoon cayenne pepper.
  • 2 cups baby spinach leaves.

Broccolini Slaw

  • 1 teaspoon extra virgin olive oil.
  • 1 bunch broccolini, cut finely (stalks and head).
  • 2 cups store-bought coleslaw mix.
  • 1/2 lime, juiced.

Directions

In the morning:

1. To make the chicken, melt the butter in a frying pan on high heat and brown the chicken all over. Remove from pan and set aside.

2. Add the lime juice and spices into the frying pan and cook until fragrant.

3. Pour mixture over upside down chicken and rub to coat thoroughly (including the cavity).

4. Place chicken in the slow cooker insert. Cover and cook on low for 6 hours or high for 3 1/2 hours.

In the evening:

5. Prepare the Easy Slaw: In a large frying pan, heat olive oil on low-medium heat. Add in the broccolini and cook until almost tender. Remove from the heat and add the remaining ingredients for the slaw and toss to combine.

6. Remove chicken from the slow cooker and shred meat from the bone. Separate shredded chicken into 6 serves. Serve each portion with spinach and Broccolini Slaw.

To make the Jerk Chicken in the oven:

1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Repeat steps 1-3 above and then place chicken in a large baking tray. Place in the oven and roast for 30 minutes. Reduce the oven to 200°C / 400°F / Gas Mark 6 and then cook for a remaining 50 minutes. The chicken is cooked when it is pricked with a fork and juices run clear. Once cooked, remove chicken from the oven and shred meat from the bone.

Continue with steps 5-6, to serve.