Pickapeppa Sauce Pulled Chicken

Pickapeppa Sauce Pulled Chicken
Staff Writer

Pickapeppa sauce is one of Jamaica's most cherished treasures, and this recipe uses it to marinated and braise chicken thighs to create flavorful and tender pulled chicken. 


Combine the Pickapeppa Sauce, jerk sauce, hot sauce, and olive oil in a small bowl and mix.

Coat the chicken breasts with the sauce and let sit at room temperature for a half-hour. Add the chopped onions and garlic to a Crock-Pot or slow cooker and then pour in the ginger beer. 

Add the chicken breasts, cover, and cook on low for 4-6 hours.

When done, shred the chicken breasts, be careful to remove any bones, and add in a few tablespoons of the cooking liquid to moisten. Serve on rolls or not, and top with any remaining Pickapeppa sauce you might have.


* Pickapeppa sauce is a Jamaican specialty. Visit the website to read more. 

** Visit Walkerswood's website to read more about their jerk sauce. 


Calories per serving:

447 calories

Dietary restrictions:

High Protein, Low Carb Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, No Sugar Added, Kosher

Daily value:



  • Fat 14g 22%
  • Carbs 12g 4%
  • Saturated 3g 13%
  • Fiber 1g 3%
  • Trans 0g
  • Sugars 9g
  • Monounsaturated 7g
  • Polyunsaturated 2g
  • Protein 64g 129%
  • Cholesterol 207mg 69%
  • Sodium 159mg 7%
  • Calcium 30mg 3%
  • Magnesium 85mg 21%
  • Potassium 1,013mg 29%
  • Iron 1mg 8%
  • Zinc 2mg 14%
  • Phosphorus 618mg 88%
  • Vitamin A 20µg 2%
  • Vitamin C 4mg 7%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 1mg 30%
  • Niacin (B3) 27mg 136%
  • Vitamin B6 2mg 119%
  • Folic Acid (B9) 33µg 8%
  • Vitamin B12 1µg 10%
  • Vitamin D 3IU 1%
  • Vitamin E 3mg 13%
  • Vitamin K 5µg 6%
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