Caribbean🥩 Meat

Jerk Chicken Tacos

Name: Jerk Chicken Tacos
Total time: 55 min
Cuisine: Caribbean
Ingredients: ~1 medium onion; ~1 tbsp grated ginger; 2 scotch bonnet pepper; ~1 tsp fresh or dried thyme; ~1 tsp pimento seeds; ½ cup white vinegar; 6 tbsp soy sauce; a small amount browning; ¼ tsp black pepper; ~4 lb boneless skinless chicken thighs; ~½ cup white vinegar (for washing); 1 tsp garlic powder; ½ tbsp meat seasoning; 1 tsp onion powder; 1 tsp seasoning salt; 1 tsp all purpose seasoning; a little olive oil; 4 tbsp jerk sauce; 1 piece red onion; ~1 medium tomato; 1 piece cucumber; ~2 scallion; a small piece scotch bonnet pepper (for salsa); ~3 cloves garlic; ~2 lime; 1 tbsp olive oil (for salsa); ½ tsp sea salt; ½ tsp black pepper (for salsa); ~½ tsp smoked paprika; a little water

⏱ 55 min

Homemade jerk sauce coated boneless chicken thighs roasted until golden and juicy, topped with fresh pico de gallo and a creamy hot honey drizzle, served in crispy cheese-filled corn tortillas.

Adapted from a video by Deddy's Kitchen

How to make JERK Chicken TACOS! | Deddy's Kitchen

Watch on YouTube

Ingredients

onion~1 mediumest.
ginger~1 tbsp gratedest.
scotch bonnet pepper2
fresh or dried thyme~1 tspest.
pimento seeds~1 tspest.
white vinegar½ cup
soy sauce6 tbsp
browninga small amount
black pepper¼ tsp
boneless skinless chicken thighs~4 lbest.
white vinegar (for washing)~½ cupest.

Steps

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1
Add onion, ginger, 2 scotch bonnet peppers, fresh or dried thyme, pimento seeds, half a cup of white vinegar, and soy sauce (adding about 4 tablespoons initially) to a blender.
2
Blend until smooth. Taste the mixture and add a small amount of browning to deepen the color if desired. Add about a quarter teaspoon of black pepper and blend again. Your jerk sauce is now complete.
3
Rinse the boneless skinless chicken thighs with white vinegar, then wash thoroughly and pat dry.
4
Season the chicken with garlic powder (1 teaspoon), meat seasoning (half tablespoon), onion powder (1 teaspoon), seasoning salt (1 teaspoon), and all purpose seasoning (1 teaspoon). Lightly drizzle with a little olive oil and toss to coat.
5
Add 4 tablespoons of the homemade jerk sauce and mix thoroughly to coat the chicken evenly. For best flavor, marinate the chicken a day ahead and refrigerate.
6
Place the seasoned chicken on a baking tray lined with foil. Cover with foil to retain moisture. Bake in a preheated 350°F oven for 30 to 35 minutes. When almost done, uncover and continue baking for about 10 minutes until golden brown.
7
Make the pico de gallo: dice red onion, tomato, cucumber, and scallion. Add a small piece of minced scotch bonnet pepper (if you like heat), garlic, lime juice, 1 tablespoon of olive oil, half teaspoon of sea salt, and half teaspoon of black pepper. Mix everything together.
8
Make the crema: mix smoked paprika with a little water to release the color. Add 4 tablespoons of sour cream, 2 tablespoons of mayonnaise, 2 tablespoons of hot honey, lime juice, garlic, and half a chicken bouillon cube. Mix until smooth.
9
Once the chicken is fully cooked, slice it into pieces.
10
Lightly oil a skillet and heat over medium heat. Place a corn tortilla in the pan and add cheddar cheese. Top with sliced jerk chicken (don't overfill). Flip and add more cheese on the other side. Cook until both sides are golden and crispy.
11
Transfer the cooked tacos to a plate. Fill the center with pico de gallo and drizzle with the crema sauce. Serve and enjoy.

Jerk Chicken Tacos

Ingredients

Steps

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