Jerk Chicken Tacos Recipe: How to Make Jerk Chicken Tacos

• 1 small red onion, coarsely chopped
• 2 tablespoons ground allspice
• ⅓ cup packed brown sugar
• 8 scallions, coarsely chopped
• 4 garlic cloves
• 2 Scotch bonnet peppers or habanero peppers, seeded and coarsely chopped
• ¼ cup soy sauce
• 2 teaspoons dried thyme
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 pounds boneless, skinless chicken breasts or chicken thighs, patted dry
• 2 tablespoons olive oil
• 12 corn or flour tortillas
• ⅓ cup finely chopped white onion
• 3 red radishes, small diced
• ½ cup coarsely chopped fresh pineapple
• ¼ cup coarsely chopped fresh cilantro
• 2 limes, cut into wedges

1. 1

   In the bowl of a food processor, combine the red onion, allspice, brown sugar, scallions, garlic, peppers, soy sauce, thyme, cinnamon, nutmeg, salt, and pepper. Blend until thick and smooth.

2. 2

   Transfer the jerk sauce to a large bowl. Add the chicken and rub to coat all over. Cover and chill for 8 hours to marinate. Set out for 1 hour to come to room temperature.

3. 3

   Preheat a gas grill or charcoal grill over medium-high heat.

4. 4

   Brush the grill with oil and add the chicken in a single layer. Cook, covered, flipping halfway until chicken is cooked to 165 degrees Fahrenheit and well browned all over, about 10 minutes total. Transfer the chicken to a cutting board and rest briefly until cool enough to handle.

5. 5

   While the chicken cools, warm your corn tortillas on the grill, flipping halfway, about 1 minute each. Wrap warm tortillas in a kitchen towel to keep them warm.

6. 6

   Thinly slice chicken against the grain.

7. 7

   Divide the chicken between the warm tortillas. Top with onions, radishes, and pineapple. Garnish with cilantro and serve with lime wedges for squeezing over the top.

Note: Total time does not include 9 hours of inactive time.

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