Season both sides of the chicken thighs with salt and pepper.
Heat the vegetable oil in a non-stick skillet over medium-high heat. Brown the chicken thighs for 3-4 minutes per side to render out the fat and brown the skin. Be careful not to fully cook the chicken, as it will continue cooking in the slow cooker.
Transfer the browned chicken thighs to the slow cooker.
In a food processor, combine the green onion, yellow onion, garlic, ginger, lime juice, jalapeno pepper, soy sauce, ketchup, brown sugar, thyme, cloves, nutmeg, and allspice. Process until smooth and well combined.
Pour the sauce over the chicken thighs in the slow cooker, making sure to coat them evenly.
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4 hours, or until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker and transfer to a serving dish. Pour the juices from the slow cooker over the chicken thighs.
Serve the Jamaican jerk chicken thighs with rice, lime wedges, and garnish with fresh parsley or cilantro.
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Notes
Adjust the spiciness of the dish by adding more or less jalapeno pepper, depending on your preference. You can also substitute the jalapeno for serrano peppers, bonnet peppers, or habanero peppers, depending on your preference for spiciness.
For a deeper flavor, marinate the chicken thighs in the sauce for 1-2 hours before cooking.
Serve with traditional Jamaican sides like plantains, black beans, rice or coleslaw.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the microwave or oven before serving.