Grill Jerk Chicken Tacos – Slightly spicy grilled Chicken with a sweet and savory Grill pineapple salsa. A truly delightful Mexican -Caribbean Fusion Taco. Perfect for this time of the year.
Yes, it’s that time of the year- Fiesta Time. With Cinco de Mayo around the corner it gives me the perfect excuse to indulge myself with these Tacos.
Last year, I had to make something for my son to take to his Cinco de Mayo celebration. This year, they are not having a potluck; they are celebrating with Tacos- It’s going to be a catered event… And am not invited.
If you have something plan this weekend and want to switch it up may I suggest these Tacos?
Am going to celebrate with this Spicy and Sweet Jerk Tacos here. I know you might have a bunch of Tacos already planned out. However, this would be one more to add to your repertoire, summer is around the corner. (Ok, let be truthful here, I already had my celebration this weekend with tropical flavors).
Yeah! And, there is always Taco Tuesdays. Who doesn’t love Tacos?
These Jerk Tacos are quick and easy but tastes like you spent the whole day slaving in the kitchen.
The Grill chicken is made with dry Jerk Seasoning (Check out this my Awesome Homemade version here, pales in comparison to store-bought version) fortified with pineapple juice, fresh garlic and Lime. I got carried away and forgot I was making Tacos and almost ate the whole chicken, without the fixings. It ‘s that good.
For additional taco toppings I paired it with Grill Pineapple Salsa for a little bite, color and crunch. And of Course avocados. I love Avocados and they are a great addition here. Plus who can resist the avocados sales around this time.
The beauty about tacos is that the possibilities are endless when it comes to toppings. So go with what rocks your boat after all it is fiesta time
- 2 pounds boneless skinless chicken thighs, breast or both (about 1 1/2 pound)
- 1/3- 1/2 cup Pineapple Juice
- 1½ tablespoons limejuice
- 1- Teaspoon Lime Zest
- 2 garlic cloves minced
- 1 ½- 2 Tablespoons Jerk Seasoning
- ½-1 Teaspoon Thyme I used fresh
- 1- teaspoon salt
- 10 or more soft tacos
- Sour Cream
- Grill Pineapple Bean Salsa
In a Medium bowl mix all the chicken Jerk Chicken marinate ingredients then marinade make sure to coat both sides.
Marinade for about for about 30 minutes and up to 4hours in the fridge.
Heat grill pan or skillet on medium high heat. Then add chicken to pan; grill for about 8 or more minutes on each side or until done.
Let chicken rest 5 minutes before slicing. Place chicken on a cutting board. Cut chicken into ¼-inch-thick slices or desired shapes.
Serve with tortillas and Tacos Condiments.