Look what you did, you little jerk.

I cannot for the life of me remember if I've ever had jerk chicken. I must've, right? I mean, I have BEEN to the Caribbean a few times, so I must've tried it at least once. Probably. Yes? One thing is for sure, I'd never made jerk chicken. In fact, today was the day I learned what jerk actually means (in the food world, of course).

"Caribbean Jerk Chicken" (6 quart pot)

It's based off of this recipe.

~6 bone-in, skinless chicken thighs (I used what was left in the value pack.)
~1 T brown sugar
~1 T allspice
~2 t salt
~1 t cinnamon
~1/2 t cayenne pepper
~3 limes, juiced
Mix brown sugar, allspice, salt, cinnamon, and cayenne in a small bowl.
Rub mixture all over the chicken.
Place chicken in crock pot.
Squeeze lime juice into crock pot. (Hopefully you don't have a random and unknown to you open cut on one of your knuckles like I do.)
Cover and cook on low for 8 hours.

6 servings.

This rub is really good. REALLY good. It's unlike any rub I've ever had before. Well, as far as I can remember. (I'm pretty sure allspice isn't one of the 5 spices found in my mom's spice rack.) It's sweet, salty, and just a smidge spicy. Is that what jerk means? (Kind of, I guess.) I could totally see this getting rubbed on a steak or burgers sometime. Yum.