Pulled jerk chicken

Pulled jerk chicken

Jerk chicken is awesome but we think that ours is truly amazing.

20 min, prep
3 hr, cook

Nutrition per portion

  • Calories270
  • Protein40
  • Carbs8
  • Fat7
  • Sat3
  • Fibre0


  1. 1

    Preheat the oven to 100oC. Prepare the rub by mixing the cinnamon, allspice, nutmeg and salt in a large bowl and adding the chicken. Coat the chicken all over and set aside. 

  2. 2

    Add half the coconut oil into a large cast iron pot and put on a medium-high heat. When the oil is beginning to smoke, add half the chicken and fry both sides until golden brown. Approx 2 minutes per side. Remove from the pan and repeat with the rest of the chicken. Add the remaining coconut oil as and when it's needed.

  3. 3

    Combine the lemon juice, golden syrup, white wine vinegar, orange juice, soy sauce, black pepper, garlic, onion, thyme, coriander, ginger and red pepper in a small bowl to make the sauce. Pour over the chicken, there should be just enough liquid to almost cover the chicken. If not, then top up with a bit of orange juice or water.

  4. 4

    Place the lid on the pot and place in the over for 2 and a half hours. Turn the chicken in the sauce after an hour and a half. If it's looking a little dry then add a splash more water.

  5. 5

    Remove the chicken from the pan and place aside. Add half a cup of water to the pan with the cooked vegetables and sauce. Boil for 10 minutes until you have a fragrant sauce.

  6. 6

    Pass the sauce through a sieve and collect the liquid. Pour the liquid back into the pot and add the chicken back in. Keep the pot on a low heat and shred the chicken with two folks and cook until the sauce has thickened.