Jerk Chicken Tacos -

No ratings yet

Jerk Chicken Tacos

Jerk Chicken Tacos are the epitome of fusion cuisine: boneless chicken marinated in Jamaican jerk seasoning and olive oil, then grilled to perfection and paired with a vibrant pineapple salsa in corn tortillas for the perfect sweet and spicy taco combo.

Prep Time20

Cook Time3

Marinating Time12

Total Time15 20

Course: Dinner, Lunch, Main Course

Cuisine: Jamaican

Servings: servings

Calories: 339kcal

Ingredients

Chicken

3 lbs. bone-in chicken breasts and thighs
2 tbsp. allspice
1 tbsp. onion powder
1 tbsp. garlic powder
2 tbsp. thyme
1 tsp. nutmeg
2 tsp. clove
2 tsp. cinnamon
1 tsp. paprika
1 tbsp. coarse salt
2 tbsp. brown sugar (Or: Sucanat, coconut sugar, monk fruit)
1 tbsp. dried Scotch Bonnet pepper
½ cup olive oil

Pineapple Slaw

1 cup fresh chopped pineapple (or ½ of 15 oz. can diced pineapple, drained)
1 bag angel hair slaw
1 cup purple cabbage chopped fine (NOT radicchio)
½ cup mayo
1 tsp. coarse sea salt
1 tsp. coarse ground black pepper

Tacos

12 standard white corn tortillas taco size
Queso fresco or Manchego grated
Sliced radishes
Avocado
Sour cream
Cilantro
Lime

Instructions

Combine rub ingredients, add oil, and mix to form a rub.
Using a pastry brush or your hands, cover the chicken with rub, massaging it under the skin if possible. Cover and marinate for an hour up to overnight.
Smoke or grill chicken until temperature reads at least 165°.
Leave the heat on when removing the chicken, and place tortillas on grates, turning once to heat both sides, about 1-2 minutes.
When cool enough to handle, shred chicken meat from bones.
Make tacos by adding chicken to tortillas with slaw and add toppings.

Notes

Instead of dried scotch bonnet pepper, you can also use 1 fresh pepper cored and chopped.
You may need more mayo than this, adjust to taste.

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition