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Simple Recipes for Every Day

Jerk Chicken Tacos

Plate with three jamaican jerk chicken tacos topped with cilantro, pineapple and jerk aioli
  • Serves: 6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 1 1/2 lbs boneless skinless thighs
  • 1/4 cup olive oil
  • 2 tbsp jerk seasoning, divided
  • 2 tbsp fresh squeezed lime juice, divided
  • 12 flour (or corn) tortillas, street size
  • 1/4 cup red onion, minced
  • 2 cups pineapple, diced
  • 2 cups green cabbage, shredded
  • cilantro
  • lime

Jerk Aioli

  • 1 cup mayonnaise
  • 2 tbsp jerk seasoning
  • 1 tbsp lime juice

Method

  1. In a small bowl whisk together the olive oil, 2 tbsp jerk seasoning, 2 tbsp lime juice. Add the chicken thighs and stir to coat with marinade.
  2. Cook the chicken thighs:
    1. Grill: Preheat grill to high heat. Reduce heat to medium and place the chicken on the grill cook 6–8 min. Flip and cook on the other side for an additional 6–8 min Until a meat thermometer reads 165°F.
    2. Oven: Heat oven to 425° F. Move the oven rack to the center of the oven. Place the chicken in a single layer in a baking dish or on a rimmed baking sheet lined with parchment paper. Bake until the chicken has an internal temperature of 165°F about 20 minutes.
  3. For the jerk aioli whisk together the mayonnaise with 1 tbsp lime juice and 2 tbsp jerk seasoning in a small bowl.
  4. Slice the chicken into thin pieces.
  5. Warm the tortillas. Fill each taco with chicken, onion, pineapple, cilantro and cabbage. Drizzle with jerk aioli sauce. Enjoy!