Slow-Cooker Caribbean Chicken Drumsticks

Try this recipe for Slow-Cooker Caribbean Chicken Drumsticks from the 'Paleo Perfected' cookbook by America’s Test Kitchen
Contributor
Caribbean Style Chicken

Daniel J. van Ackere/ America's Test Kitchen

 Why This Recipe Works: Meltingly tender, slow-cooked chicken drumsticks pair perfectly with bold, spicy flavors, so we set out to create a recipe for Caribbean jerk–style drumsticks. We started by building a flavorful jerk marinade using classic jerk ingredients such as habanero chile, garlic, and ginger. But once we got to the typical additions of molasses and brown sugar, we had to employ some creative techniques to replace these nonpaleo ingredients. A simple solution was to add raisins, which provided a subtle sweetness without giving themselves away. Once slow-cooked, our drumsticks were tender and flavorful, but tasters still wanted crisp skin. A quick stint under the broiler easily solved this problem; brushing the drumsticks twice with some reserved marinade while broiling ensured they stayed moist and contributed additional flavor. Try to buy drumsticks of similar size so that they will cook at the same rate. You can substitute a serrano chile for the habanero. Wear gloves when working with hot chiles. You will need a 5 1/2- to 7-quart slow cooker for this recipe.

This recipe is courtesy of America's Test Kitchen and the Paleo Perfected cookbook.

4
Servings
1980
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 scallions, chopped coarse
  • 3 Tablespoons coconut oil
  • 1 habanero chile, stemmed and seeded
  • 1 one-inch piece ginger, peeled and sliced into ¼-inch-thick rounds
  • 2 Tablespoons raisins
  • 2 Tablespoons minced fresh thyme or two teaspoons dried
  • 3 garlic cloves, peeled and smashed
  • 1 Tablespoon ground allspice
  • Kosher salt and pepper, to taste
  • 1 Teaspoon ground coriander
  • 4 Pounds chicken drumsticks
  • Lime wedges, for garnish

Directions

Process scallions, oil, habanero, ginger, raisins, thyme, garlic, allspice, 2 teaspoons salt, 1/2 teaspoon pepper, and coriander in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. Transfer 1/2 cup paste to a large bowl; transfer remaining paste to a small bowl, and set aside.

Add the chicken to the large bowl with the paste and toss to coat; transfer the coated chicken to the slow cooker. Cover and cook until the chicken is tender, about 3 to 4 hours on low.

Adjust the oven rack 6 inches from broiler element and heat broiler. Set the wire rack in an aluminum foil–lined, rimmed baking sheet. Transfer the drumsticks to prepared rack; discard the cooking liquid.

Microwave the reserved paste until heated through, about 20 seconds. Brush chicken with half of paste and broil until lightly charred and crisp, about 15 minutes, flipping and brushing drumsticks with remaining paste halfway through broiling. Serve with lime wedges.

Nutritional Facts

Total Fat
190g
100%
Sugar
2g
2%
Saturated Fat
59g
100%
Cholesterol
570mg
100%
Carbohydrate, by difference
10g
8%
Protein
59g
100%
Vitamin A, RAE
200µg
29%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
69mg
7%
Choline, total
172mg
40%
Folate, total
15µg
4%
Iron, Fe
3mg
17%
Magnesium, Mg
64mg
20%
Niacin
16mg
100%
Phosphorus, P
553mg
79%
Selenium, Se
75µg
100%
Sodium, Na
656mg
44%
Water
222g
8%
Zinc, Zn
3mg
38%

Caribbean Shopping Tip

Caribbean recipes Incorporate fresh seafood paired with spicy flavors and bright native fruits.

Caribbean Cooking Tip

Caribbean cooking is typically on the spicier side and made with fresh, bright ingredients.