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Categories:
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
Viewed: 42 - Published at: 8 years agoIngredients
- Jerk Base
- 4 large yellow onions, roughly chopped
- 2 bunches green onion, roots removed & chopped
- 2 cups cups fresh squeezed orange juice
- 1/3 cup cup fresh squeezed lime juice (roughly 3 limes)
- 4 jalapeno or habanero peppers, de-seeded and chopped (you can decrease this amount if you want less heat) the
- 6 tablespoons ground cayenne pepper (again, decrease if you prefer a milder flavor)
- 2 tablespoons ground allspice
- 2 tablespoons ground thyme
- 2 tablespoons ground black pepper
- 2.5 teaspoons ground sage
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 cup soy sauce
- 1/2 cup white sugar
- 5 tablespoons dark brown sugar
- 1 cup olive oil
- 3 cups white vinegar
- 1 cup dark rum
- 2 cups orange blossom honey (any honey will work)
- 4 cups vinegar based BBQ Sauce
- Shredded Jerk Chicken
- jerk rub (by the bottle or make from scratch, see recipe link above)
- 2 pounds skinless chicken thighs (boneless too if you can find them)
- jerk marinade (from above)
- jerk BBQ sauce from above
Method
- 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.
- 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). (You can freeze the remaining marinade and marinade/BBQ mixture separately for future use)
- Season chicken with jerk rub, then saute/grill chicken until firm but not cooked all the way.
- 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.
- Remove chicken to a clean strainer to drain reserve the liquid back into the pot and reduce contents of the pot by one fourth.
- 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.
- Can be made into sandwiches or served over rice.
