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Shredded Jerk Chicken with Pineapple Avocado Salsa







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Shredded Jerk Chicken with Pineapple Avocado Salsa

Slow cooker Jamaican jerk pulled chicken with a sweet and spicy salsa.

Shredded Jerk Chicken with Pineapple Avocado Salsa recipe



servings: 4

total time: 3 hours

recipe by: 

Ingredients

  • 2 TBSP cooking oil
  • 8 bone-in skin-on chicken thighs
  • salt & pepper
  • 8 bread rolls or buns (optional)
  • Jerk sauce:
  • 4 green onions, trimmed and chopped
  • 1/4 cup lemon juice
  • 2 TBSP distilled white vinegar
  • 2 TBSP honey
  • 3 Scotch bonnet or habanero chiles, stemmed and chopped
  • 1 TBSP fresh minced ginger
  • 1 TBSP ground allspice berries
  • 1 TBSP fresh thyme leaves
  • 1 tsp salt
  • 3/4 cup (3 to 4 ounces) fresh chopped pineapple
  • 1/4 tsp ground black pepper
  • 4 medium garlic cloves, peeled and chopped
  • Pineapple Avocado Salsa
  • 1 1/2 cups (6 ounces) fresh diced pineapple
  • 1 medium avocado, halved, pitted and diced
  • 1/2 cup finely diced onion
  • 1 TBSP finely diced jalapeno
  • 1 TBSP lime juice
  • 1/4 tsp salt
  • 1/8 tsp pepper


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Directions

  1. Puree all the jerk sauce ingredients together in a blender.

  2. Dry the chicken thighs with paper towels and generously season with salt and pepper on both sides.

  3. Heat the oil in a large pan over high heat until it begins to smoke. Working in batches, sear the chicken, skin-side down, for 5 minutes then flip and cook 4 more minutes.

  4. Place the seared chicken thighs skin-side up in the slow cooker and pour the jerk sauce over top.

  5. Cover the slow cooker and cook on low for 2 1/2 to 3 hours.

  6. Turn off the slow cooker and carefully remove the chicken thighs to a plate, discard the skin and bones, shred the chicken with two forks and then stir back into the jerk sauce.

  7. Mix the salsa ingredients together in a bowl and serve with the chicken.

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