Jerk Chicken Tacos
These Jerk Chicken Tacos are bursting with Caribbean flavors and fresh toppings—perfect for any occasion and sure to impress your family and friends.
Equipment
- Mixing Bowls
- Knife and cutting board
- Skillet or Grill
- Spatula or tongs
- Serving platter
Ingredients
Jerk Marinade
- 2 teaspoons dried thyme
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 pounds boneless, skinless chicken thighs
Toppings & Tortillas
- 4 whole green onions white and green parts separated
- 6 cloves garlic chopped
- 2 whole jalapeño peppers diced with seeds for extra heat
- 20 ounces pineapple chunks
- 0.5 cup white vinegar
- corn tortillas for serving
- red cabbage shredded for crunch
- feta cheese crumbled
- lime wedges for serving
Instructions
Prepare the Marinade
- In a large mixing bowl, combine the dried thyme, ground nutmeg, ground cinnamon, ground allspice, ground ginger, ground black pepper, kosher salt, and olive oil. Mix well until a smooth paste forms.
Marinate the Chicken
- Add the boneless, skinless chicken thighs to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
Cook the Chicken
- Preheat your skillet or grill over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Cook the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes.
Prepare the Toppings
- While the chicken is resting, chop the green onions (keeping the white and green parts separate), dice the jalapeños, and shred the red cabbage. If using canned pineapple, drain the chunks from their juices.
Slice and Assemble
- Once the chicken has rested, slice it into thin strips. Warm the corn tortillas in a skillet or directly over the flame until soft and pliable. On each tortilla, layer the sliced jerk chicken, followed by green onions, jalapeños, pineapple chunks, and shredded red cabbage. Finish with crumbled feta cheese and a squeeze of fresh lime juice for that zesty kick.
Notes
- Marinate the chicken overnight for deeper flavor penetration.
- Grilling the chicken adds a smoky depth that enhances the jerk spices.
- Customize toppings like mango salsa or avocado for a unique twist.
- Use whole wheat corn tortillas and low-fat cheese for a healthier version.
- Leftover cooked chicken can be frozen for up to 3 months in airtight containers.