Slow-Cooker Caribbean Chicken Drumsticks
Prep Time:
Cook Time:
Servings:
Ingredients
  • 8 scallions, chopped coarse
  • 3 tablespoon coconut oil
  • 1 habanero chile, stemmed and seeded
  • 1 one-inch piece ginger, peeled and sliced into ¼-inch-thick rounds
  • 2 tablespoon raisins
  • 2 tablespoon 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 pound chicken drumsticks
  • lime wedges, for garnish
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.