Pulled Jerk Chicken Sandwiches

  • Ready in 45m

  • Serves 12

  • 344 calories

  • 14.83g carbs

Need a gluten free and dairy free main course? Pulled Jerk Chicken Sandwiches could be an outstanding recipe to try. One serving contains 364 calories, 22g of protein, and 24g of fat. This recipe serves 12. For $1.23 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe from Chow has 166 fans. Head to the store and pick up ground allspice, lemon juice, distilled vinegar, and a few other things to make it today. To use up the ground allspice you could follow this main course with the Allspice Angel Food Cakes With Pineapple Curd And Oven-dried Pi as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. This recipe is typical of Central American cuisine.

19 ingredients

  1. 4 lb bone-in skin-on chicken thighs
  2. 2 cups cilantro
  3. 1/2 cups dark molasses
  4. 4 inch deli ham
  5. 3 inch fresh ginger
  6. 1 tbsp fresh thyme leaves
  7. 5 medium garlic cloves
  8. 2 tsps ground allspice
  9. 1 tbsp ground cinnamon
  10. 2 tsps ground nutmeg
  11. 1 habanero pepper
  12. 2 tsps kosher salt
  13. 1/2 cups lemon juice
  14. cups orange juice
  15. 10 peppercorns
  16. 3 medium scallions
  17. cups soy sauce
  18. 2 tbsps vegetable oil
  19. cups white distilled vinegar

Instructions

  1. Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set aside.
  2. Heat the oil in a large frying pan over medium-high heat. When it just begins to smoke, place half of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through).
  3. Place in a slow cooker and repeat with the remaining chicken.2
  4. Place all marinade ingredients in a medium nonreactive bowl and whisk to combine.
  5. Pour over the chicken, cover, and cook on low, turning the chicken pieces every few hours, until the meat is falling off the bone, about 5 to 8 hours.3When the chicken is ready, remove to a cutting board. Strain the sauce through a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm.4When the chicken is cool enough to handle, shred it into bite-sized pieces (discarding the skin, fatty pieces, and bones) and place back in the slow cooker with the sauce until ready to serve.5Split the deli rolls in half and toast, then place 1/4 cup of the jerk chicken mixture on each sandwich.
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Pulled Jerk Chicken Sandwiches

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