Jerk Chicken Tacos

There’s something truly magical about the fusion of flavors in Jerk Chicken Tacos. Picture this: a warm summer evening, the sun setting just right, and the scent of spicy, smoky grilled chicken wafting through the air. I remember the first time I made these tacos; it was an impromptu gathering with friends. The vibrant colors and bold flavors of the dish instantly captured everyone’s attention, and before I knew it, the tacos were gone! The combination of the jerk seasoning on the chicken, paired with a refreshing mango black bean salsa, creates a mouthwatering experience that keeps you coming back for more.

Jerk Chicken Tacos Shopping List

Before diving into the deliciousness of Jerk Chicken Tacos, let’s take a moment to appreciate the wonderful ingredients that will bring this dish to life. Each element plays a crucial role, from the tender chicken to the zesty lime. This vibrant mix of flavors not only complements each other but also elevates the overall dish.

• 2 large boneless, skinless chicken breasts (about 1.3 pounds total)
• 4 to 6 teaspoons jerk seasoning (store-bought or homemade)
• 2 tablespoons olive oil (divided)
• 12 small tortillas (corn or flour)
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 large ripe mango (peeled and diced, about 1 and 1/2 cups)
• 1/4 cup finely diced red onion
• 1/3 cup finely diced red pepper
• 1/4 cup finely chopped cilantro
• 1 lime
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 3/4 cup mayo
• 1/2 cup packed fresh cilantro
• 1 jalapeno (coarsely chopped, seeds and ribs removed)
• 1-1/2 teaspoons minced garlic (reduce if sensitive to garlic)
• 1 lime
• 3/4 teaspoon ground cumin

Making Jerk Chicken Tacos

Now that we have our ingredients ready, it’s time to dive into the process of making Jerk Chicken Tacos. The key is to take your time and savor each step as you build layers of flavor. Let’s get cooking!

1. Start with the sauce: in a small, powerful food processor or blender, combine the following: mayo, firmly packed cilantro, coarsely chopped jalapeno pepper, minced garlic, 2 to 3 tablespoons lime juice (add to preference), ground cumin, and 1/4 teaspoon salt. Pulse until smooth. Pour the sauce into a bowl or container and cover. Place in the fridge to allow flavors to meld and intensify. I like making the sauce up to a day in advance for the best flavor.

2. Pat the chicken breasts dry with a paper towel. Slice the breasts in half horizontally to get 4 pieces. Place a piece of plastic wrap over the chicken and gently pound the breasts into an even thickness (use a meat mallet or the bottom of your frying pan). This helps the chicken cook evenly.

3. Lightly drizzle the chicken with olive oil. Sprinkle the jerk seasoning over all the pieces (both sides), and pat it into the chicken, ensuring it’s well coated. Add 1 teaspoon each of salt and pepper.

4. For grilling: Preheat your grill to medium-high (about 400°F). Generously oil the grill grates (I like to drench a rolled-up paper towel in oil and rub it on the grates using tongs). Place the chicken on the grill and cook for 5 to 6 minutes per side until fully cooked (internal temperature of 165°F). Remove the chicken and let it rest for 5 minutes before chopping it into bite-sized pieces or slicing it thinly against the grain.

5. For pan cooking: Add 1 tablespoon of olive oil to a large pan and heat it to medium-high. Once hot, add the chicken and cook 6 to 7 minutes per side until cooked through (again, looking for that internal temperature of 165°F). Allow the chicken to rest for 5 minutes before cutting.

6. While the chicken cooks, prepare the salsa. Drain and rinse the black beans and add them to a large bowl. Dice the mango (you should get about 1 and 1/2 cups). Add the mango to the bowl, along with the red onion, red pepper, cilantro, 2 tablespoons of lime juice, and ground cumin.

7. Stir everything together and season to taste with salt and pepper. I typically add about 1/2 teaspoon salt and 1/4 teaspoon pepper for balance.

8. To serve, char the tortillas if desired (you can lightly spray both sides with cooking spray and char them over gas flames for a few seconds). Add the sliced chicken and the mango black bean salsa to the tortillas. Top with the sauce to taste and add thinly sliced avocado if desired. Serve with extra lime wedges or just squeeze fresh lime over everything. Enjoy your Jerk Chicken Tacos!

Tips and Tricks about Jerk Chicken Tacos

Here are some helpful tips to ensure your Jerk Chicken Tacos turn out perfect every time. Whether you’re a beginner or an experienced home cook, these pointers will elevate your taco game.

• Storage: To store leftovers, keep the chicken, salsa, and sauce separate in airtight containers. Refrigerate for up to 3 days for best quality.
• Freezing: You can freeze the cooked chicken for up to 3 months. Thaw in the fridge before reheating.
• Pairing: These tacos pair wonderfully with a light salad or grilled vegetables for a complete meal.
• Customization: Feel free to add your favorite toppings, like avocado, extra cilantro, or even some spicy hot sauce.
• Meal Prep: You can marinate the chicken the night before for even deeper flavors. Just remember to drain the marinade before cooking.

What Complements This Jerk Chicken Tacos

When it comes to serving Jerk Chicken Tacos, consider these delightful options:

• Side Dishes: Serve with a refreshing summer salad or grilled corn on the cob for a vibrant meal.
• Occasions: These tacos are perfect for casual dinners, backyard barbecues, or even taco night with friends.
• Storage Tips: If you have leftovers, store them separately to keep your chicken juicy and your salsa fresh.
• Seasonal Pairings: Enjoy with a cold, crisp drink like lemonade or iced tea to complement the spicy flavors.
• Garnish: Top with fresh lime wedges and additional cilantro for a burst of flavor when serving.

FAQ

Conclusion

Jerk Chicken Tacos are a delicious blend of vibrant flavors and textures that make for a perfect summer meal. With the spicy jerk seasoning and refreshing mango salsa, each bite is a burst of joy. I encourage you to try making them for your next gathering or a cozy night in. Your family and friends will love them!

Jerk Chicken Tacos

The ultimate summer dish is here! Jerk Chicken Tacos combine spicy jerk-marinated chicken with a refreshing mango black bean salsa, all wrapped in soft tortillas. This easy weeknight meal is packed with flavor and sure to satisfy your cravings!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 560 kcal

Equipment

• Food Processor
• Grill
• Large pan

Ingredients

  

• 2 large boneless, skinless chicken breasts 1.3 pounds total
• 4 to 6 teaspoons jerk seasoning store bought or make your own mix
• 2 tablespoons olive oil divided
• 12 small tortillas corn or flour
• 1 15-ounce can black beans drained and rinsed
• 1 large ripe mango peeled and diced, about 1 and 1/2 cups
• 1/4 cup finely diced red onion
• 1/3 cup finely diced red pepper
• 1/4 cup finely chopped cilantro
• 1 lime
• 1/4 teaspoon ground cumin
• Salt and pepper to taste
• 3/4 cup mayo
• 1/2 cup packed fresh cilantro
• 1 jalapeno coarsely chopped (remove seeds and ribs)
• 1-1/2 teaspoons minced garlic reduce if sensitive to garlic
• 1 lime
• 3/4 teaspoon ground cumin

Instructions

 

• Start with the sauce: in a small, powerful food processor or blender, combine the following: mayo, firmly packed cilantro, coarsely chopped jalapeno pepper, minced garlic, 2 to 3 tablespoons lime juice (add to preference), ground cumin, and 1/4 teaspoon salt. Pulse until smooth. Pour the sauce into a bowl or container and cover. Place in the fridge to allow flavors to meld and intensify. I like making the sauce up to a day in advance for the best flavor.
• Pat the chicken breasts dry with a paper towel. Slice the breasts in half horizontally to get 4 pieces. Place a piece of plastic wrap over the chicken and gently pound the breasts into an even thickness (use a meat mallet or the bottom of your frying pan). This helps the chicken cook evenly.
• Lightly drizzle the chicken with olive oil. Sprinkle the jerk seasoning over all the pieces (both sides), and pat it into the chicken, ensuring it’s well coated. Add 1 teaspoon each of salt and pepper.
• For grilling: Preheat your grill to medium-high (about 400°F). Generously oil the grill grates (I like to drench a rolled-up paper towel in oil and rub it on the grates using tongs). Place the chicken on the grill and cook for 5 to 6 minutes per side until fully cooked (internal temperature of 165°F). Remove the chicken and let it rest for 5 minutes before chopping it into bite-sized pieces or slicing it thinly against the grain.
• For pan cooking: Add 1 tablespoon of olive oil to a large pan and heat it to medium-high. Once hot, add the chicken and cook 6 to 7 minutes per side until cooked through (again, looking for that internal temperature of 165°F). Allow the chicken to rest for 5 minutes before cutting.
• While the chicken cooks, prepare the salsa. Drain and rinse the black beans and add them to a large bowl. Dice the mango (you should get about 1 and 1/2 cups). Add the mango to the bowl, along with the red onion, red pepper, cilantro, 2 tablespoons of lime juice, and ground cumin.
• Stir everything together and season to taste with salt and pepper. I typically add about 1/2 teaspoon salt and 1/4 teaspoon pepper for balance.
• To serve, char the tortillas if desired (you can lightly spray both sides with cooking spray and char them over gas flames for a few seconds). Add the sliced chicken and the mango black bean salsa to the tortillas. Top with the sauce to taste and add thinly sliced avocado if desired. Serve with extra lime wedges or just squeeze fresh lime over everything. Enjoy your Jerk Chicken Tacos!

Notes

To store leftovers, keep the chicken, salsa, and sauce separate in airtight containers. Refrigerate for up to 3 days for best quality.

Keyword Easy Taco Recipe, grilled chicken tacos, Jerk Chicken Tacos, Summer Tacos

Previous PostBlack Bean Mushroom Burgers

Next Post Mushroom Puff Pastry Pinwheels

Meet Lydia James

I’m Lydia! I love the challenge of experimenting with new ingredients and finding creative, delicious ways to use up leftovers. My goal is to make your weeknight cooking feel stress-free, exciting, and full of flavor. I loved the creative process behind this dish, and I really hope it becomes a new favorite in your weekly rotation. I can't wait to hear what you think!