Jerk Chicken ~ 4 pounds boneless, skinless chicken thighs Dry 2 teaspoons kosher salt 2 t freshly ground allspice 1.5 tsp dried thyme 1 T cinnamon 1.5 t freshly grated nutmeg 2 T dried minced shallots 10 peppercorns Moist 1 (3-inch) piece fresh ginger, grated 2 t harissa 2 T minced garlic Liquid 1/2 cup lemon juice 1/2 cup dark molasses 1/3 cup cider vinegar 1/3 cup orange juice 1/3 cup soy sauce Rinse the chicken; plop in crock of slow cooker. Drain excess water. Grind the salt, allspice, and thyme together in a mortar & pestle. Dump in a bowl. Add the rest of the dry ingredients, then the moist, then the liquids. Whisk until thoroughly combined, and there are no clumps of cinnamon. Pour over the chicken in the crock. Cook undisturbed on low for about 5 hours. Remove chicken, set aside. Pour the liquid through a fine mesh strainer, press solids to get all the yums. Pour the strained sauce back into the slow cooker. Discard solids. Shred the chicken between two forks, replace in slow cooker. Bring back up to heat, then keep warm until serving. Serve on crusty rolls with coleslaw. Karen Traite; Served at Wanderluck: 7/22/14 Original recipe: http://www.chow.com/recipes/27788-pulled-jerk-chicken-sandwiches