Add some flavor to your weekly meal prep with this Jamaican inspired Jerk chicken! An overnight marinade keeps things flavorful, while braising the chicken keeps it tender across multiple meals.

Serving Size:  4 ounces chicken

Yield: 4 servings

Ingredients:

• 1 Scotch Bonnet or habanero pepper
• 12 bunch green onions, roughly chopped
• 1/2 tablespoon fresh thyme, minced
• 2 garlic cloves
• 1 tablespoon fresh ginger peeled and roughly chopped
• 3/4 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1/4 cup low-sodium soy sauce
• 1 tablespoon brown sugar
• 1 lime, zested and juiced
• 2 tablespoons canola or avocado oil, divided
• 1 pound boneless, skinless, chicken thighs
• 2 bay leaves
• 2 cup low-sodium chicken stock, divided

Directions:

1. Add the pepper, green onions, thyme, garlic, ginger, spices, soy sauce, brown sugar, lime zest, juice and 1 tablespoon oil into a food processor or blender. Blend for 30-60 seconds until marinade is mostly smooth.
2. Place chicken thighs and marinade into a sealable bag or container with a well fitting lid. Mix together to evenly coat the chicken. Seal bag or container and refrigerate for 4-48 hours.
3. Heat 1/2 tablespoon oil in a large pot or dutch oven over medium high heat. Add 2 chicken thighs at a time, cook for 2-3 minutes or unit golden brown, flip, and repeat on other side. Remove to a plate or cutting board. Repeat with all pieces of chicken.
4. Pour 1/4 cup chicken stock into the pot to loosen the flavorful brown bits on the bottom of the pot, stir with a wooden spoon or spatula. Add chicken bay leaves, and top with remaining stock.
5. Cover the pot or dutch oven with lid and bring to a vigorous summer over medium-high heat so that the pot is steaming and bubbling. Reduce heat to a medium-low and allow to gently simmer for 30-35 minutes until chicken is tender and reaches an internal temperature of 165°F.
6. Remove from heat, shred chicken with 2 forks while still in the pot.
7. Return uncovered pot to low heat for 5-10 minutes to thicken.
8. Serve immediately, or keep refrigerated for up to 4 days.