Jerk Chicken Tacos
Description
These jerk chicken tacos are packed with grilled pineapple and boneless chicken thighs, and topped with fresh vegetables for a summer-ready meal in 30 minutes.
Ingredients
•
1/2 cup mayonnaise
•
2 tablespoons jerk seasoning, divided
•
2 tablespoons lime juice, divided
•
1 tablespoon olive oil
•
1 1/2 pounds boneless, skinless chicken thighs
•
1 (20 ounce) can pineapple rings, drained
•
8 (6 inch) flour tortillas
•
1 cup shredded cabbage
•
1/2 small red onion, minced
•
1/2 cup chopped fresh cilantro
Directions
1
Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
2
Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4
Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
5
Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
6
Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.