Jerk Chicken Tacos

Chicken tacos on a wooden plate with radishes.

5 from 1 vote

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: Main Dishes

Cuisine: Jamaican

Keyword: Jerk chicken tacos

Servings: tacos

Author: Gina Matsoukas

Ingredients

For the chicken:

3 Pounds bone in chicken breasts and thighs
2 Tablespoon allspice
1 Tablespoon onion powder
1 Tablespoon garlic powder
2 Tablespoon thyme
1 Teaspoon nutmeg
2 Teaspoon clove
2 Teaspoon cinnamon
1 Teaspoon paprika
1 Tablespoon sea salt coarse
2 Tablespoon brown sugar
1 Tablespoon dried Scotch Bonnet pepper
1/2 Cup olive oil

For the pineapple slaw:

1 Cup fresh pineapple chopped or half of a 15 ounce can diced pineapple, drained
1 bag angel hair slaw
1 Cup purple cabbage chopped fine
1/2 Cup mayonnaise *see note
1 Teaspoon sea salt coarse
1 Teaspoon ground pepper coarse

For the tacos:

12 white corn tortillas taco size
Queso fresco or Manchego grated
Radishes sliced
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 chicken with rub, massaging it under skin if possible. Cover and marinate for an hour up to overnight.
Smoke or grill chicken until temperature reads at least 165°.
Leave heat on when removing 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.

Nutrition