Pulled Jerk Chicken

Recipe Adapted from Chowhound.com

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Ingredients

• 2 tablespoons ground cinnamon
• 2 tablespoons ground cumin
• 1 tablespoon ground allspice
• 4 lbs chicken breasts or thighs
• 1/2 cup lime juice
• 1/2 cup dark molasses
• 1/3 cup orange juice
• 1/3 cup soy sauce, plus more for spice rub, divided
• 10 black peppercorns
• 1/4 cup brown sugar
• 1 sweet yellow onion, sliced into wedges
• 5 medium garlic cloves, minced
• 3 medium scallions, trimmed and thinly sliced
• 1 1/2 cups cilantro (about 1 bunch), coarsely chopped
• 1 tablespoon finely chopped fresh thyme leaves
• 1 (3-inch) piece fresh ginger, minced
• 1 Scotch bonnet or habanero pepper, sliced into rounds
• 2 cups chicken broth

Directions

Combine the cinnamon, cumin and allspice together in a bowl with a fork. Massage a few dashes of soy sauce into the surface of the chicken (not the 1/3 cup, that’s for later), then rub the spice mixture into the meat. Place the meat into sealable gallon size bag, seal it, then toss the meat around in the bag to make sure the seasoning is evenly coated. Refrigerate overnight.

Preheat oven to 350F. Heat a few tablespoons of oil in the bottom of  Dutch oven over high heat. Sear the chicken on both sides about 2-3 minutes per side until browned. Remove from pot once browned and keep covered with foil. Deglaze the pan with about 1 cup of the chicken broth, scraping up the brown bits. Allow to simmer until liquid is mostly cooked off, then place the onions in the pot. Allow to cook until they’re translucent and softened, 5-7 minutes, then add the garlic and cook until fragrant, about 1-2 minutes more.

Add the lime juice, molasses, orange juice, the 1/3 cup of soy sauce, peppercorns, brown sugar, scallions, cilantro, thyme, ginger, remaining 1 cup of broth and peppers. Bring to a boil, then reduce heat and bring to a simmer, allowing to cook for about 5-7 more minutes. Taste and adjust for seasoning.

Add the chicken back to the pot. Cover tightly and place in the oven, bake until meat is fork tender and pulling off the bone, about 1 1/2-2 hours. When the chicken is ready, remove it to a cutting board.  Strain the sauce through a fine-mesh strainer, and pour it back into the pot. Pull the meat off the bones and discard them along with the fatty parts and skin. Place the meat back into the pot and toss in the sauce.

Serve with rice or on crusty sandwich bread.