Last Updated on May 17, 2024
Whip up a vibrant and delicious meal with our Quick Jerk Chicken Tacos, featuring ButcherBox Organic Boneless Chicken Thighs marinated in rich, spicy jerk seasoning. Ready in just 30 minutes, these tacos are packed with the dynamic flavors of Jamaica and topped with fresh, crunchy garnishes for the perfect weeknight dinner.
Chef’s Tips
Marinating for Deep Flavor: Although this recipe is designed for a quick meal, allowing the chicken to marinate for a longer period helps infuse it with the spicy, aromatic flavors of jerk seasoning. For deeper flavor, marinate the chicken for an hour or overnight if time allows.
Indoor Preparation: If you prefer to cook indoors, use a heated grill pan or skillet over medium-high heat to achieve a similar char and flavor profile as grilling. Cook the marinated chicken thighs for 7-10 minutes per side, or until fully cooked. Then, proceed with the recipe as directed.
Homemade Jerk Seasoning: If you’re inclined to make your jerk seasoning, blend 3 sprigs of fresh thyme, 2 spring onions, 1 tsp ground allspice, 1-3 scotch bonnet peppers (adjust based on heat preference), 1 tsp browning, 1 chopped onion, 6 garlic cloves, 1 tsp each of nutmeg and cinnamon, 1 tsp black pepper, 2 tsp brown sugar, the juice of 1/2 lemon, and 1 tbsp oil until smooth.
Serving Suggestions: These tacos pair beautifully with a side of coconut rice or a simple green salad for a complete meal.
Authentic Grilled Jerk Chicken Tacos
Ingredients
- 2 lbs ButcherBox Organic Free-Range Boneless Chicken Thighs
- 4 tbsp Walkerswood Jerk Seasoning see notes to make your own jerk seasoning
- 8 soft corn tortillas use gluten-free if necessary
- fresh pineapple diced
- red onion thinly sliced
- fresh cilantro chopped
- lime wedges for serving
Instructions
- Coat the Chicken Thighs evenly with Walkerswood Jerk Seasoning, ensuring each piece is well covered. Let marinate while you preheat your grill or cooking surface, about 10-15 minutes.
- Preheat your grill to medium-high heat (400ºF). Add the chicken thighs and cook for 5-7 minutes per side, or until charred on the outside and the internal temperature reaches 165°F. Rest the chicken for a few minutes before slicing it into strips.
- While the chicken rests, warm the tortillas on the grill or other cooking surface for about 30 seconds on each side, or until soft and pliable.
- Divide the jerk chicken strips among the warmed tortillas. Top each taco with diced pineapple, red onion, and fresh cilantro. Serve with lime wedges.
Notes
Kinesha is an Executive Producer at ButcherBox with experience as a food truck owner, bartender, and content creator.
