jerk chicken tacos

These healthy and delicious Grilled Jerk Chicken Tacos are topped with gold kiwifruit salsa and served with a side of sweet coconut plantations. Fire up your BBQ and get outside for dinner.

Grilled Jerk Chicken Tacos with Kiwi Salsa

yellow onion

limes

each: oil and soy sauce

each: black pepper, allspice, oregano, and thyme

each: cinnamon and nutmeg

brown sugar

garlic

jalapeño pepper

boneless, skinless chicken thighs

SunGold Kiwifruits, diced

red onion

cilantro

sea salt

coconut oil

(brown) plantain

sugar

corn tortillas, warmed

Optional toppings: sour cream, guacamole, limes, cilantro, and jalapeños

Place all the jerk chicken ingredients EXCEPT the chicken into your blender. Blend on high until smooth. Place the chicken in a sealable plastic bag and pour the marinade over the chicken. Squish the bag around a little so that each of the chicken thighs are coated. Place in your fridge to marinate for at least 30 minutes.

While the chicken is marinating, prepare the rest of dinner. Make the SunGold Kiwifruit salsa by mixing together all of the salsa ingredients in a medium-sized bowl.

Slice the plantains into 1/2 inch thick rounds. Heat the coconut oil in a large frying pan over medium heat. If you&#8217;re using the sugar, toss the plantains in the sugar. Add the plantains to the frying pan and fry, turning once, until they are soft and caramelized.

Preheat your grill to medium-high. Remove the chicken from the bag and discard the marinade. Grill, turning a few times, until the chicken begins to char and is cooked through, about 15 minutes.

Serve the Jerk Chicken Tacos filled with chicken, topped with the salsa, yogurt, and guacamole, and the caramelized plantains, limes, cilantro and jalapeños on the side.

Such a great idea to put kiwi in tacos. It was really tasty!

This Instant Pot Jerk Chicken Recipe is loaded with hot and spicy flavors of the Caribbean, and is so quick and easy to make!

Instant Pot Jerk Chicken Recipe

chicken,

onion,

ginger, chopped

hot chili peppers

allspice

dry mustard

black pepper

red wine vinegar

soy sauce

garlic, minced

chicken broth

Silpat baking mat

Ninja blender and food processor

Garlic press

Combine all ingredients except chicken in a food...

Combine all ingredients except chicken in a food processor or blender and process until liquified.

Add chicken to the Instant Pot and top...

Add chicken to the Instant Pot and top with sauce. Stir and close Instant Pot. Turn pressure valve to sealed and set manual pressure on high for 12 minutes.

Do a quick release when cooking time has...

Do a quick release when cooking time has elapsed.

Remove chicken from Instant Pot and spread over...

Remove chicken from Instant Pot and spread over a baking sheet lined with parchment paper or a silicone baking mat. Drizzle sauce over the chicken.

Serve as is, or for a golden browned...

Serve as is, or for a golden browned finish, set broiler to high and broil for 6-10 minutes, turning once, until chicken is nicely browned.

Serve and enjoy!

Jerk Chicken Tacos w/ Mango Avocado Salsa

chicken breasts

tsp crushed coriander

cayenne pepper

paprika

red pepper

tsp allspice

cinnamon

tsp nutmeg

tsp garlic

salt/pepper

plain greek yogurt

lime

mango

avocado

purple cabbage

romaine lettuce

organic corn tortillas

If using leftover chicken, simply shred and set aside. If cooking fresh chicken, begin to cook the chicken breasts over medium heat.

While the chicken is cooking, mix the spices and salt/pepper together. Use half of the spices to cook the chicken with, and set the other half aside.

Mix the other half of the spices with the greek yogurt and juice from the lime.

Cube the mango and the avocado.

Top each tortilla with lettuce, cabbage, chicken, mango, avocado, and jerk spice sauce.

Fresh lime juice and homemade jerk seasoning liven up simple grilled chicken thighs to fill these pineapple-loaded jerk chicken tacos. Best part? Having leftover jerk sauce aioli!

Jerk Chicken Tacos

olive oil

Jerk Seasoning

lime juice (from 2-3 limes)

chicken thighs

mayonnaise

(4-inch) corn tortillas, warmed

pineapple

green cabbage

cilantro,

Holly Erickson and Natalie Mortimer became friends over a shared love for food and hosting. The Modern Proper exists to empower people to cherish their loved ones and feed them well by providing a large library of beautiful and delicious recipes.

The Modern Proper

In a large bowl, whisk together the olive oil, 2 tablespoons of the jerk seasoning, and 2 tablespoons of the lime juice. Season the chicken all over with the salt. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes, up to 24 hours.

Preheat the grill on high until it reaches 450°F. Reduce the heat to medium and place the chicken on the grill. Cook for 5 to 6 minutes per side, or until the internal temperature taken at the thickest part of the thigh reaches 165°F on an instant-read thermometer.

Make the aioli. In a small bowl, whisk together the mayonnaise, the remaining 2 tablespoons of the lime juice, and 2 tablespoons of the remaining jerk seasoning.

Transfer the chicken to a cutting board and rest for 5 minutes. Thinly slice.

Fill each tortilla with the sliced chicken, onion, pineapple, and cabbage. Serve topped with cilantro and jerk aioli.

These were amazing!!! I have several of your recipes that I love to make often and I am adding this one to the weekly rotation. I’ve also put your cookbook on my Christmas list!!!

I have quite a few Modern Proper recipes in my regular rotation (harissa chicken, Thai beef basil and the slow cooker barbacoa beef to name a few) and this takes the cake. These jerk chicken tacos are restaurant quality. We grilled the chicken thighs and followed the recipe exactly and it was the perfect blend of savory, smoky and sweet. I initially halved the aioli thinking it would be too large of a portion for two of us and I ended up making more because it was so delicious mixed into the cabbage. I definitely recommend the jerk oven fries (I use my air fryer) on the side.

These were delicious- WOW
I had to use chicken thighs with skin and bone because that is all the grocery store had (darn COVID). 
My proportions might have been off because of this, but here would be my alterations-
Too much crema sauce, you only need half or less even (and I loooove mayo, so you could probably just skip it totally if you want). And I like a more veg heavy taco so either decrease chicken or increase cabbage, onion and pineapple.

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