Description
Experience a burst of tropical flavors with this tender, spicy Caribbean Jerk Pulled Chicken that transforms any meal into a festive celebration.
Ingredients
Scale
- 2–3 pounds boneless, skinless chicken thighs
- 1 inch fresh ginger, peeled
- 4 garlic cloves, minced
- 1 Scotch bonnet pepper, seeds removed (optional for less heat)
- ½ cup low-sodium soy sauce
- ¼ cup brown sugar
- Juice of 2 limes
Instructions
- Blend ginger, garlic, Scotch bonnet pepper, soy sauce, brown sugar, and lime juice in a blender until smooth. Place chicken thighs in a bowl or resealable bag and pour marinade over them. Refrigerate for at least one hour or overnight.
- Preheat your oven to 300°F (150°C).
- Line a baking sheet with aluminum foil and place marinated chicken on it. Bake for about two hours or until fork-tender.
- After cooking, let chicken rest for ten minutes before shredding it with two forks. Mix shredded chicken with any remaining juices on the baking sheet.
- Serve pulled chicken on tortillas topped with slaw or over rice.
- Plate portions and drizzle with extra sauce for added flavor.
Nutrition
- Serving Size: 1 cup (140g)
- Calories: 290
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg
Keywords: For added sweetness, consider incorporating pineapple chunks into your marinade. Feel free to adjust spice levels by using fewer or more Scotch bonnet peppers.