Sweet, succulent, smokey and slightly spicy. This pulled chicken has made me extremely happy all week.
Smokey Jalapeño Pulled Chicken
Rated 5.0 stars by 1 users
2 hours 5 minutes
Slow cooked chicken in a smokey jalapeño marinade that's pulled to perfection.
First off mix the Jalapeno syrup with the Smokey rub and set aside.
Chop your onions and carrots in half then chuck those and the garlic in the bottom of a baking try.
Place the chicken on top of the bed of veg.
Stuff the chicken with two halves of lemon and the thyme and rosmary.
Baste the chicken well in the Smokey Jalapeño marinade and put some inside the chicken too.
Cover with tin foil and cook at 140C for around 2 hours.
Remove the tinfoil. Baste the chicken with the juices then remove the excess juice from the tin to use later.
Mix up a little more Smokey Rub with Jalapeño syrup to create a paste then brush the chicken.
Put back in the oven for a further 20 minutes at 180C to brown.
When ready take out of the oven and using two forks whilst still hot pull all of the meat from the bone.
Place in a bowl with some of the veg and mix with the juices you saved from earlier.
Eat in a bun, in a wrap, on toast or on it’s own.