Authentic Grilled Jerk Chicken Tacos
Enjoy a taste of the Caribbean on busy nights with our 30-minute Jerk Chicken Tacos recipe, using ButcherBox chicken thighs and authentic Walkerswood Jerk Seasoning for a meal that's quick, easy, and bursting with flavor.
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Servings: 4
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
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.
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