Sprinkle the chicken with the Jerk
Rub, then saute or grill
the chicken until firm but not cooked all the way, about 4 minutes per side.
Remove to strainer and let sit for 1/2 hour to drain
off as much of the juice as you can. Add the chicken to a pot. Cover the chicken 1/4 of the way up with the Jerk Base and then fill the pot with Jerk BBQ Sauce to the 3/4 point of the chicken. Simmer
until the chicken starts to fall apart, about 45 minutes.
Remove the chicken to a clean strainer
to drain, reserve the liquid, put back into the pot and reduce the contents of the pot by 1/4. While the liquid is being reduced, use 2 forks to pull the chicken apart. After the liquid is reduced, add the chicken back to the pot. It is ready to use at this point and can be made into sandwiches or served over rice.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.