Nonstick cooking spray
8 boneless skinless chicken thighs (2 to 2 1/2 pounds total)
4-6 tsp of Jamaican Curry Jerk Instant Wet Marinade
1 teaspoon toasted sesame seeds
Chopped scallions and cooked white rice, for serving
Special equipment:a 6-quart slow-cooker
- Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. Add 4-6 tsp of your Jamaican Curry Jerk Marinade, and cover all of the chicken thighs completely with it. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is.
- Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.