TIME/SERVINGS
Total: Up to 8 hrs 40 mins
Active: 35 mins
Makes: 24 sandwiches
(about 8 to 12 servings)

"Jerk chicken normally gets marinated forever and a day and then grilled up
quickly. Here we throw it in the slow cooker so it marinates while it cooks,
killing two culinary birds with one stone. Shred the meat and serve it up on
rolls for your next game-day bash or just keep the thighs whole for a winner
of a chicken dinner."

Game plan: You can make the jerk chicken and toast the rolls up to 1 day
ahead so all you have to do is warm up and assemble the sandwiches
when you’re ready to eat.

For the rub:
1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons kosher salt
1 1/2 teaspoons ground nutmeg

For the chicken:
4 pounds bone-in, skin-on chicken thighs
2 tablespoons vegetable oil

For the marinade:
1/2 cup freshly squeezed lemon juice
1/2 cup dark a.k.a. robust molasses
1/3 cup distilled white vinegar
1/3 cup freshly squeezed orange juice
1/3 cup soy sauce
10 peppercorns
5 medium garlic cloves, smashed
3 medium scallions, trimmed and
thinly sliced
1 1/2 cups cilantro about 1 bunch,
coarsely chopped
1 tablespoon finely chopped
fresh thyme leaves
1 3-inch piece fresh ginger, sliced
into 1/4-inch coins
1 Scotch bonnet or habanero pepper,
sliced into rounds

To serve:
24 4-inch deli French rolls
or other crusty bread

Combine all rub ingredients in a small bowl. Coat chicken all over with
rub and set aside. Heat oil in a large frying pan over medium-high heat.
When it just begins to smoke, place 1/2 of the chicken in the pan skin side
down and fry both sides until well browned, about 10 minutes total (the
chicken will not be cooked all the way through). Place in a slow cooker
and repeat with remaining chicken.
Place all marinade ingredients in a medium nonreactive bowl and whisk
to combine. Pour over chicken, cover, and cook on low, turning chicken
pieces every few hours, until meat is falling off the bone, about 5 to 8
hours. When chicken is ready, remove to a cutting board. Strain sauce
through a fine mesh strainer, pour back into the slow cooker, and set
to warm.
When chicken is cool enough to handle, shred into bite-sized pieces
(discarding skin, fatty pieces, and bones), and place back in the slow
cooker with the sauce until ready to serve.
Split deli rolls in half and toast, then place 1/4 cup jerk chicken mixture
on each sandwich.