Jerk Chicken Tacos Recipe
User Reviews
5
Jerk Chicken Tacos Recipe
Description
This recipe marinates chicken thighs in a blend of onion, neutral oil, soy sauce, jerk seasoning, garlic, lime juice, and optional jalapeño, infusing the meat with the characteristic spicy and aromatic flavors of Jamaican jerk. While the chicken marinates up to 24 hours, multiple accompaniments are prepared: a jerk crema blending sour cream and mayonnaise with lime and seasoning; a kiwi salsa featuring diced kiwi, red onion, and cilantro for brightness; and coconut plantains cooked with sugar and coconut oil for a caramelized sweetness.
The chicken is grilled over medium-high heat, adding a smoky char that complements the marinade’s spice. Assembled in warm 12-inch tortillas with thinly sliced cabbage for crunch, these tacos deliver a balanced medley of heat, creaminess, fresh fruitiness, and caramelized sweetness in every bite.
The recipe notes suggest doubling the marinade for larger batches and offers a detailed homemade jerk seasoning mix. Use gluten-free soy sauce if needed for dietary considerations. The kiwi salsa’s inclusion of peel on gold kiwi is recommended, and the use of coconut oil enhances the flavor of the plantains.
Ingredients
Jerk Chicken
- ½ medium yellow onion
- 2 tablespoons neutral cooking oil generic cooking oil
- 2 tablespoon soy sauce gluten-free if needed
- 2 tablespoons jerk seasoning see notes
- 4 cloves garlic
- 2 lime juiced (¼ cup
- 1 jalapeno pepper optional
- 8 chicken thigh boneless, skinless
Jerk Crema
- ¼ cup sour cream
- ¼ cup mayonnaise can be light
- 2 tablespoons lime juice
- 2 teaspoons jerk seasoning
- 1 pinch salt sea salt
Kiwi Salsa
- 2 kiwi see notes
- 2 tablespoons red onion diced
- ¼ cup cilantro chopped
- sea salt a pinch
Coconut Plantains
- 1 plantain ripe, brown
- 2 tablespoons sugar
- 1 tablespoon coconut oil
Serve
- 12 inch tortillas warmed
- 2 cups cabbage thinly sliced
Instructions
- Put the onion, oil, soy sauce, jerk seasoning, garlic, lime juice, and jalapeño into your blender and blend on high speed until mostly smooth.
- 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.
- While the chicken is marinating, prepare the rest of dinner. In a small bowl, mix the sour cream, mayonnaise, lime juice, jerk seasoning, and salt.
- Dice the kiwi (we like to leave the skin on gold kiwi fruits) then mix them with the red onion, cilantro, and salt in a medium-sized bowl.
- Slice the plantain into ½-inch thick rounds and toss them with sugar. Heat the coconut oil in a large frying pan over medium heat then add the plantains and cook, turning once, until they are soft and caramelized, about 3 minutes per side.
- 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.
- Remove the chicken from the grill and let it rest for 5 minutes before slicing it into bite-sized pieces.
- To serve the jerk chicken tacos, pile some cabbage onto a tortilla then top with some jerk chicken and crema. Serve the sweet plantains on the side.
Notes
- You can double the chicken portion without doubling the marinade for larger groups.
- Homemade jerk seasoning is recommended and includes common spices like onion powder, garlic powder, cayenne or paprika, sea salt, black pepper, brown sugar, parsley, thyme, all-spice, cinnamon, nutmeg, and cumin in specific quantities.
- Use gluten-free soy sauce if needed to accommodate dietary restrictions.
- Leave the skin on gold kiwi fruits for kiwi salsa for additional texture and nutrients.
- Ripe, brown plantains and coconut oil are key for sweet, caramelized coconut plantains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 528 kcal
% Daily Value*
| Serving | 3 jerk chicken tacos | |
| Calories | 528kcal | 26% |
| Carbohydrates | 30g | 10% |
| Protein | 47g | 94% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 222mg | 74% |
| Sodium | 757mg | 32% |
| Potassium | 970mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 1794IU | 36% |
| Vitamin C | 66mg | 73% |
| Calcium | 119mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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