Shredded Jerk Chicken

  1. Combine all ingredients simmer for one and a half hours. When onions are very tender remove from heat and allow to cool to room temp. Blend with an immersion blender or in batches, use blender to puree until smooth.
  2. Mix half of the marinade mixture with four cups vinegar based store bought BBQ sauce and two cups orange blossom honey (any honey will work). rnrn(You can freeze the remaining marinade and marinade/BBQ mixture separately for future use)
  3. Season chicken with jerk rub, then saute/grill chicken until firm but not cooked all the way.
  4. Add chicken to a pot cover chicken a 1/4 of the way up with jerk marinade and then fill the pot with jerk BBQ to the 3/4 point of the chicken. Simmer for about 45 minutes until the chicken starts to fall apart.
  5. Remove chicken to a clean strainer to drain reserve the liquid back into the pot and reduce contents of the pot by one fourth.
  6. While liquid is being reduced, use forks to pull the chicken apart. After the liquid is reduced add chicken back to the pot. It is ready to use at this point.
  7. Can be made into sandwiches or served over rice.

base, yellow onions, green onion, fresh squeezed orange juice, fresh squeezed lime juice, peppers, ground cayenne pepper, ground allspice, ground thyme, ground black pepper, ground sage, nutmeg, cinnamon, soy sauce, white sugar, brown sugar, olive oil, white vinegar, dark rum, orange blossom honey, vinegar, chicken, jerk rub, chicken, marinade, bbq sauce

Taken from food52.com/recipes/15606-shredded-jerk-chicken (may not work)

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