Shredded jerk chicken

Chicken second courses

This recipe yields a vat of jerk marinade that you can freeze in containers for future use. It originated from a recipe my friend found on the Food Network Canada site and can be used with chicken or beef. I imagine you can mix it well with a pork shoulder as well. Don't be intimated by the laundry list of ingredients in the jerk base. The beauty of this marinade is all of the ingredients are simply thrown in a pot together and cooked for roughly 1.5 hours then you can blend it with an immersion blender or in batches once it's cooled off a bit. Using chicken thighs creates fall of the bone, shredded, tender flavorful bites of chicken with a kick (for sure). You can adjust the heat by eliminating some of the cayenne and jalapenos if you prefer. Source: http://www.foodnetwork.ca/recipes/recipe.html?dishid=11803