So, that's why I felt this one was too good to not share!
Now, I have to give fair warning right off the bat that this is not a gourmet meal. While good, the chicken is not as good as it would be if grilled or roasted. The flavor is there, but the chicken itself has turned out just a little dry both times I've done it. Really, the only problem I found was in the breasts, and we generally don't eat those for dinner. Usually the breasts get set aside and used for something else the next day, so it's not that big of a deal. But still, this is not the best chicken you'll ever have in your entire life, so I feel it's important to provide some warning. This probably isn't the chicken you want to make when you have fancy company coming over, and you don't want to use it in a cooking competition. But it's good enough.
- 1 gallon poultry brine (it's okay that the recipe is for a turkey, I promise!)
- 3 or more baking potatoes
- 1 3-4 lb chicken, whole
- 1/2 cup jerk chicken seasoning, plus additional if desired.
In the morning, remove the chicken and discard the brine. Dry the chicken well. Wrap the potatoes tightly in aluminum foil (I used two layers), and place around the edges of a slow cooker big enough to lay your chicken down in, breast side up, without the chicken touching the edges of the slow cooker.
Rub the chicken all over, inside and out, with the jerk seasoning. Place the chicken, breast side up, in the slow cooker, on top of the potatoes. Make sure that the chicken is not in contact with the bottom or sides of the slow cooker. Cover, and cook on low for 9 hours.
When the chicken is done, pre-heat a grill or grill pan to high heat. Carefully (it will want to fall apart) transfer the chicken to the hot grill, and grill for about 5 minutes on each side, just to crisp up the skin.
Serve chicken with baked potatoes, and whatever vegetables you have on hand (I grilled up some asparagus), and additional jerk sauce if desired.