Description
This Instant Pot Jerk Chicken recipe uses a flavorfully spicy and delicious caribbean marinade that can be eaten over anything from rice to pasta or stuffed into tacos! This easy pressure cooker recipe can be made with either chicken thighs or breast.
Ingredients
Scale
Jerk Marinade:
- 4 garlic cloves, peeled and smashed with skin removed
- 1 inch piece of fresh ginger, skin removed (the pack of a spoon works well to peel)
- 1 medium yellow or white onion, roughly chopped
- 1–2 scotch bonnets or habanero peppers, seeds removed if desired to reduce the heat
- 1/4 cup coconut aminos
- 1 Tablespoon apple cider vinegar
- Juice of 1 lime
- 1.5 teaspoons unrefined sea salt
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Chicken:
- 2 lbs boneless skinnless ButcherBox chicken thighs or breasts
Garnishes:
- 2 mangos, cut into cubes
- 1–2 jalapenos sliced
- green onions, sliced
- fresh lime juice
- fresh cilantro leaves
Instructions
Instant Pot Instructions:
- Place all ingredients, except chicken, in the food processor and pulse until the mixture is slightly chunky but blended.
- Add the chicken to a large glass mixing bowl and pour the marinade overtop the chicken, toss the chicken with tongs to coat.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour, up to 8 hours. (The longer you marinate the more flavor and spice will be infused into the chicken.)
- Remove the chicken from the fridge and transfer the chicken with the marinade into the Instant Pot.
- Lock the lid, set the steamer valve to sealing and select high pressure / manual for 30 minutes.
- Once the cooking time is complete, quick release the pressure.
- Using clean tongs, transfer the chicken from the Instant Pot to a plate or cutting board and shred with two forks. Then return the shredded chicken to the Instant Pot and toss to coat in the sauce and juices.
- Serve over rice or in tacos with diced mango, jalapeno slices, green onions, squeeze of lime juice and/or cilantro. Eat and enjoy!
Crock Pot Instructions:
- Place all ingredients, except chicken, in the food processor and pulse until the mixture is slightly chunky but blended.
- Add the chicken to a large glass mixing bowl and pour the marinade overtop the chicken, toss the chicken with tongs to coat.
- Cover the bowl with a lid or plastic wrap and refrigerate for at least 1 hour, up to 8 hours. (The longer you marinate the more flavor and spice will be infused into the chicken.)
- Remove the chicken from the fridge and transfer the chicken with the marinade into the Crock Pot.
- Cover with the lid and set to LOW for 6-8 hours or on HIGH for 3 hours.
- Once the cooking time is complete, use clean tongs to transfer the chicken from the Crock Pot to a plate or cutting board and shred with two forks. Then return the shredded chicken to the Crock Pot and toss to coat in the sauce and juices.
- Serve over rice or in tacos with diced mango, jalapeno slices, green onions, squeeze of lime juice and/or cilantro. Eat and enjoy!
Notes
*Scotch bonnets and Habanero peppers are both incredibly spicy peppers, if that’s not what you’re looking for you can omit them from this dish so that you have flavorful marinade without the spiciness.
Keywords: instant pot jerk chicken, jerk chicken in crock pot, instant pot jamaican jerk chicken, jerk chicken in slow cooker,
