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Jerk Chicken Tacos

jerk chicken tacos topped with onion, pineapple, cabbage, cilantro and jerk aioli. served with a wedge of grilled pineapple
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • ¼ cup extra-virgin olive oil
  • 4 tablespoons Jerk Seasoning
  • 4 tablespoons fresh lime juice (from 2-3 limes)
  • 1½ pounds boneless, skinless chicken thighs
  • ½ teaspoon sea salt
  • ¾ cup mayonnaise
  • 12 (4-inch) corn tortillas, warmed
  • ¼ cup minced red onion
  • 2 cups diced pineapple
  • 2 cups shredded green cabbage
  • Fresh cilantro, for serving

Method

Grill Method:

  1. In a large bowl, whisk together the olive oil, 2 tablespoons of the jerk seasoning, and 2 tablespoons of the lime juice. Season the chicken all over with the salt. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes, up to 24 hours.

  2. Preheat the grill on high until it reaches 450°F. Reduce the heat to medium and place the chicken on the grill. Cook for 5 to 6 minutes per side, or until the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer.

  3. Make the aioli. In a small bowl, whisk together the mayonnaise, the remaining 2 tablespoons of the lime juice, and 2 tablespoons of the remaining jerk seasoning.

  4. Transfer the chicken to a cutting board and rest for 5 minutes. Thinly slice.

  5. Fill each tortilla with the sliced chicken, onion, pineapple, and cabbage. Serve topped with cilantro and jerk aioli.


Oven Method:

  1. In a large bowl, whisk together the olive oil, 2 tablespoons of the jerk seasoning, and 2 tablespoons of the lime juice. Season the chicken all over with the salt. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes, up to 24 hours.

  2. Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

  3. Bake for 20 minutes, or until the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer.

  4. Make the aioli. In a small bowl, whisk together the mayonnaise, the remaining 2 tablespoons of the lime juice, and 2 tablespoons of the remaining jerk seasoning.

  5. Transfer the chicken to a cutting board and rest for 5 minutes. Thinly slice.

  6. Fill each tortilla with the sliced chicken, onion, pineapple, and cabbage. Serve topped with cilantro and jerk aioli.