Whisk all of the marinade ingredients together. Add the chicken and turn to coat. Cover tightly and refrigerate for at least 6 hours or overnight.
Pour the chicken and the marinade into a dutch oven or a heavy-bottomed pot. Cover and bring to a simmer over medium heat, reduce to a simmer and cook until the chicken is cooked through and tender, about 20 mins.
Cool slightly and shred. Add the chicken back to the juices in the pot and reheat gently until warmed though.