Pickapeppa Sauce Pulled Chicken

Pickapeppa Sauce Pulled Chicken
3.5 from 2 ratings
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. 
Servings
4
servings
Ingredients
  • 2-3 pound skinless chicken breasts, rib intact
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 3 ounce pickapeppa sauce*
  • 1 tablespoon jerk sauce, preferably walkerswood**
  • 3 dashes of hot sauce
  • one 12-ounce bottle of ginger beer
  • 2 tablespoon olive oil
Directions
  1. Combine the Pickapeppa Sauce, jerk sauce, hot sauce, and olive oil in a small bowl and mix.
  2. 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.
  3. Add the chicken breasts, cover, and cook on low for 4-6 hours.
  4. 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.