27788 Pulled Jerk Chicken Sandwiches Up to 8 hrs 40 mins 35 mins 24 sandwiches (about 8 to 12 servings) Mon Oct 26 04:00:00 -0700 2009 Mon Oct 26 15:55:44 -0700 2009 Easy Caribbean CHOW http://www.chow.com/recipes/27788 Mon, 26 Oct 2009 22:55:44 GMT You'll never say chicken is boring again You'll never say chicken is boring again. Jerk chicken normally gets marinaded forever and a day and then grilled up quickly. Here we throw it in the slow cooker so it marinates while it cooks, killing two culinary birds with one stone. Shred the meat and serve it up on rolls for your next game-day bash or just keep the thighs whole for a winner of a chicken dinner.

What to buy: A traditional jerk recipe would use Scotch bonnet chiles, but they can be really hard to find. The more common habanero pepper is a good substitute.

Game plan: You can make the jerk chicken and toast the rolls up to 1 day ahead so all you have to do is warm up and assemble the sandwiches when you’re ready to eat.

This recipe was featured as part of our Tailgating Recipes photo gallery.

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  • Combine all rub ingredients in a small bowl. Coat chicken all over with rub and set aside. Heat oil in a large frying pan over medium-high heat. When it just begins to smoke, place 1/2 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). Place in a slow cooker and repeat with remaining chicken.
  • Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over chicken, cover, and cook on low, turning chicken pieces every few hours, until meat is falling off the bone, about 5 to 8 hours.
  • When chicken is ready, remove to a cutting board. Strain sauce through a fine mesh strainer, pour back into the slow cooker, and set to warm.
  • When chicken is cool enough to handle, shred into bite-sized pieces (discarding skin, fatty pieces, and bones), and place back in the slow cooker with the sauce until ready to serve.
  • Split deli rolls in half and toast, then place 1/4 cup jerk chicken mixture on each sandwich.
    • ]]>     http://www.chow.com/assets/2009/10/27788_Pulled_Jerk_Chicken_Sandwiches_290.jpg Ali LaRaia 49 Soup/Salad/Sandwich For the rub::

    ]]>     279 1 tablespoon ground cinnamon

    ]]>     264 2 teaspoons ground allspice

    ]]>     301 2 teaspoons kosher salt

    ]]>     308 1 1/2 teaspoons ground nutmeg

    ]]>     For the chicken::

    ]]>     127 4 pounds bone-in, skin-on chicken thighs

    ]]>     2 tablespoons vegetable oil

    ]]>     For the marinade::

    ]]>     43 1/2 cup freshly squeezed lemon juice

    ]]>     1/2 cup dark (a.k.a. robust) molasses

    ]]>     1/3 cup distilled white vinegar

    ]]>     48 1/3 cup freshly squeezed orange juice

    ]]>     1/3 cup soy sauce

    ]]>     305 10 peppercorns

    ]]>     74 5 medium garlic cloves, smashed

    ]]>     54 3 medium scallions, trimmed and thinly sliced

    ]]>     153 1 1/2 cups cilantro (about 1 bunch), coarsely chopped

    ]]>     228 1 tablespoon finely chopped fresh thyme leaves

    ]]>     75 1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins

    ]]>     1 Scotch bonnet or habanero pepper, sliced into rounds**

    ]]>     To serve::

    ]]>     24 (4-inch) deli French rolls or other crusty bread

    ]]>     1 chow 31728 ali laraia 25930 cluck 3334 slow cooker 23680 affordable 38 budget 8548 no fuss 769 crowd pleaser 4261 feed a crowd 390 spicy 834 hot 8699 tailgating 8702 sports 765 outdoors 1646 picnic 501 entertaining 273 party