Pulled Jerk Chicken Sandwiches

Ingredients

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Allspice

  Spices, ground

  2 tsp or 4g

• Salt

  Table

  2 tsp or 12g

• Nutmeg

  Spices, ground

  1 ½ tsp or 3g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  1.81kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Lemon juice

  Raw

  ½ cup or 122g

• Molasses

  ½ cup or 168g

• Vinegar

  Cider

  ⅓ cup or 80g

• Orange juice

  condensed, frozen

  ⅓ cup or 95g

• Soy sauce

  Regular sodium, Shoyu

  ⅓ cup or 85g

• Peppercorn

  Whole peppercorns, black

  10 dash or 1g

• Garlic

  Raw

  5 cloves, minced or 15g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Cilantro

  Latin - Melissa's

  1 ½ cup or 24g

• Thyme

  Spices, dried

  1 tbsp, leaves or 3g

• Ginger

  Spices, ground

  100g

• Scotch Bonnet Pepper

  Brooks Tropicals

  100g

• French rolls

  2.4kg

Directions

1. Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set aside. 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). Place in a slow cooker and repeat with the remaining chicken. Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. 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. When 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. When 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. Split the deli rolls in half and toast, then place 1/4 cup of the jerk chicken mixture on each sandwich.
2. Recipe by: Ali LaRaia (source: https://www.chowhound.com/recipes/pulled-jerk-chicken-sandwiches-27788)

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