Recipe Card
35 Min
10 Min
4 Portion
Side Dishes
Mexico
Putting a Caribbean spin on taco night with these jerk chicken tacos. Topped with jerk crema.
These jerk chicken tacos pair perfectly with easy guacamole, tortilla chips, spicy Mexican rice, coconut rice, or Mexican cucumber salad, and a fresh pineapple margarita!
Ingredient
Jerk Chicken:
½ medium yellow onion
2 Tbsp. cooking oil
2 Tbsp. soy sauce
2 Tbsp. Jamaican Jerk Blend
4 cloves garlic
2 limes, juiced (¼ cup)
1 jalapeño pepper (optional)
8 boneless skinless chicken thighs
Jerk Crema:
¼ cup sour cream
¼ cup mayonnaise (lite or full fat)
2 Tbsp. lime juice
2 tsp. Jamaican Jerk Blend
1 pinch sea salt
Serve:
12 4-inch tortillas, warmed
2 cups thinly sliced cabbage
Instruction
1
Put the onion, oil, soy sauce, Jamaican Jerk Blend, garlic, lime juice, and jalapeño into your blender and blend on high speed until mostly smooth.
2
Put the chicken into a shallow bowl or baking dish and pour the marinade over the top. Mix it around a little so it is well-coated then let it marinate in your fridge for at least 30 minutes, or up to 24 hours.
3
While the chicken is marinating, prepare the rest of dinner. In a small bowl, mix the sour cream, mayonnaise, lime juice, Jamaican Jerk Blend, and salt.
4
Preheat your grill to medium-high. Remove the chicken from the marinade and put it onto the grill. Grill for 10 minutes, turning once, until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
5
Remove the chicken from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.
5
To serve the jerk chicken tacos, pile some cabbage onto a tortilla then top with some jerk chicken and crema. Enjoy! ❤️
Spices used in this recipe
Related Product
Jamaican Jerk Blend
Dhs. 40.00
