With the bold, spicy flavors of Jamaican jerk chicken, fresh veggies and tasty fillings, these tacos are sure to become your new favorite. Jerk chicken tacos combine the smoky, fiery, and aromatic spices of traditional Jamaican cuisine with Mexican staples like tortillas, cilantro and lime juice. Topped with a sweet and spicy pineapple salsa, this fusion recipe is one for the books!
Jerk is a style of cooking that encompasses centuries of Jamaican history. It originated with the indigenous Arawak and Taíno tribes, and was passed down to enslaved Africans and the Jamaican Maroons. Traditionally, Jamaican jerk chicken was cooked over a pit fire laden with green pimento wood and charcoal to give it that signature smoky taste. Over time, the most popular method became the jerk pan method. Large, empty oil barrels are cut in half and filled with charcoal and wood, allowing for more portability and ease of cooking.
Today, we’ll be recreating this traditional West Indian dish using a charcoal grill or a grill pan. Once the chicken is jerked to perfection, it’s the perfect filling for your tacos.
Ingredients:
For the Jamaican Jerk Chicken:
- 1.5 lbs boneless, skinless chicken thighs
- 3-4 tablespoons Jamaican jerk seasoning
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lime, juiced
- Salt and black pepper to taste
For the Pineapple Salsa:
- 1 cup diced fresh pineapple
- 1/2 red onion, finely chopped
- 1/4 cup chopped cilantro
- 1 scotch bonnet, habanero or jalapeño pepper, minced (adjust to your spice preference)
- 1 lime, juiced
- Salt to taste
For the Tacos:
- 8 small tortillas
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1 cup sour cream or Greek yogurt (for topping)
- Lime wedges for serving
Instructions:
- Marinate the Chicken:
- In a bowl, combine the Jamaican jerk seasoning, olive oil, minced garlic, lime juice, salt, and black pepper. Mix well to create a marinade.
- Place the chicken thighs in a zip-top bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 2 hours, allowing the flavors to penetrate the chicken.
- Prepare the Pineapple Salsa:
- In a separate bowl, combine the diced pineapple, red onion, chopped cilantro, minced jalapeño, and lime juice.
- Season with a pinch of salt, mix well, and set it aside.
- Grill the Chicken:
- Preheat your grill or grill pan over medium-high heat.
- Remove the chicken from the marinade and grill for about 5-7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks.
- Once cooked, transfer the chicken to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.
- Assemble the Tacos:
- Warm the tortillas on the grill or in a dry skillet for about 30 seconds per side.
- Place a few strips of grilled Jamaican jerk chicken in each tortilla.
- Top with shredded lettuce, diced tomatoes, and a generous spoonful of the pineapple salsa.
- Serve and Enjoy:
- Garnish your Jamaican jerk chicken tacos with a dollop of sour cream or Greek yogurt and a lime wedge.
- Serve these delicious tacos hot, and get ready to savor the explosion of flavors!
