"Sam and his crew are the new custodians
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Recipes | 28 by Sam Wood
founder, IQS
 

Juicy Jerk Chicken with Easy Slaw

I Quit Sugar - Juicy Jerk Chicken w/ Easy Slaw
  • 2 with leftovers servings
  • Prep - 10 mins
    Cooking - 6 hours
  • Total - 6 hours 10 mins
I Quit Sugar - Juicy Jerk Chicken w/ Easy Slaw

This Juicy Jerk Chicken is an easy Sunday night meal, which provides the tastiest of leftovers.  

Servings: 2 with leftovers
Preparation: 10 mins
Cooking: 6 hours

Ingredients

Juicy Jerk Chicken

  • 40 g butter.
  • 1.5-1.8kg whole organic chicken.
  • 2 1/2 limes, juiced.
  • 1 tablespoon allspice.
  • 1 teaspoon ground cinnamon.
  • 2 teaspoons sea salt.
  • 1/2 teaspoon cayenne pepper.
  • 2 cups baby spinach leaves, to serve.

Easy Slaw

  • 1 teaspoon olive oil, for frying.
  • 1 bunch of broccolini, cut finely (stalks and head) (or 1 small (250g) head of broccoli if you prefer).
  • 2 cups pack pre-shredded 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. Place four serves into separate zip lock bags or containers and freeze for later use. Serve one of the remaining portions of chicken with half the slaw and 1 cup of baby spinach. Place the last portion of chicken and the remaining slaw and spinach into a container to have for lunch tomorrow.

To make the Jerk Chicken in the oven:

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 Juicy Jerk Chicken is an easy Sunday night meal, which provides the tastiest of leftovers.

Ingredients

Juicy Jerk Chicken

  • 40 g butter.
  • 1.5-1.8kg whole organic chicken.
  • 2 1/2 limes, juiced.
  • 1 tablespoon allspice.
  • 1 teaspoon ground cinnamon.
  • 2 teaspoons sea salt.
  • 1/2 teaspoon cayenne pepper.
  • 2 cups baby spinach leaves, to serve.

Easy Slaw

  • 1 teaspoon olive oil, for frying.
  • 1 bunch of broccolini, cut finely (stalks and head) (or 1 small (250g) head of broccoli if you prefer).
  • 2 cups pack pre-shredded 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. Place four serves into separate zip lock bags or containers and freeze for later use. Serve one of the remaining portions of chicken with half the slaw and 1 cup of baby spinach. Place the last portion of chicken and the remaining slaw and spinach into a container to have for lunch tomorrow.

To make the Jerk Chicken in the oven:

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.