Tuesday, August 27, 2013

Jam On It Pulled Chicken

2 lb boneless skinless chicken thighs
12 oz chili sauce (like Heinz)
12 oz grapefruit jam
2 tablespoons dark rum
2 teaspoons black pepper
3/4 teaspoon pecan liquid smoke
1 teaspoon roasted ground ginger
1 teaspoon cayenne pepper
1/2 teaspoon ground cardamom
1 onion, thinly sliced
2 cloves garlic, thinly sliced

Add all ingredients to a 2 or 4 quart slow cooker. Stir. Cook on low in the slow cooker 6-8 hrs on low. When done, meat should shred easily. Remove the chicken to a platter. Use two forks to pull apart. Mash the contents of the slow cooker. Return the chicken to the slow cooker. Toss to evenly coat with sauce. Serve on rolls.

I used grapefruit jam I canned one winter but you can sub any jam you'd like. Most would work just fine.

Make sure that the slow cooker is 2/3-3/4 of the way full. Any less and your food will not cook evenly.

Read more of my thoughts on the original post at Coconut & Lime.

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