Jerk Chicken Tacos

Some people love tacos while some love jerk chicken. If you love both, these jerk chicken taco recipes are for you.

A squeeze of fresh lime juice and homemade jerk seasoning can liven up the savory grilled chicken thighs that fill our pineapple-loaded, tropical fever dream of a jerk chicken taco recipe.

Making jerk chicken tacos are ideal for bringing the entire family in the kitchen. Put one person on chicken-grilling duty, while the other one remains inside and preps the jerk chicken taco toppings:

• Jerk sauce aioli: It may be non-traditional but it’s delectable. Just some good old mayo, mixed with added lime juice and sour homemade jerk spice, and drizzle it all over your jerk chicken tacos.
• Diced vegetables: Uncooked red onions, fresh green cabbage, and bright cilantro give their much-needed brightness and texture. It slices through the smoky jerk chicken and creamy aioli with a welcome, vegetal sharpness.
• Pineapple: For the perfect sweet and spicy tropical blend, that is always a good thing.

Jamaican Jerk Chicken Tacos by Creme de la Crumb

Ingredients

• 1 tablespoon of Jamaican jerk seasoning (can be store-bought OR you can use the recipe below)
• 3 large chicken breasts pounded to 1/2 inch thickness
• 2 cups of slaw or shredded lettuce
• 2 tablespoons of roughly chopped fresh cilantro leaves
• 8 soft taco sized tortillas
• lime wedges for serving

For the sauce

• 1/3 cup of mayo
• 2 teaspoons of Jamaican jerk seasoning

For the Jamaican jerk seasoning

• 1 tablespoon of garlic powder
• 2-3 teaspoons of cayenne pepper
• 2 teaspoons of onion powder
• 2 teaspoons of dried parsley
• 2 teaspoons of sugar
• 2 teaspoons of salt
• 1 teaspoon of paprika
• 1 teaspoon of ground allspice
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of dried crushed red pepper
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon

Preparation

1. Season the chicken breasts with jerk seasoning, then rub it onto both sides. 
2. Cook the chicken breasts over medium heat on the stove for 4-5 minutes on each side until cooked through. Remove from heat and let it cool before slicing into strips.
3. Whisk together the mayo and 2 teaspoons of jerk seasoning.
4. Assemble the tacos. Place the slaw orlettuce on each tortilla. Top it with chicken, then drizzle with sauce. Top it with chopped cilantro then serve with fresh lime wedges for drizzling on tacos.

Jerk Chicken Tacos by Modern Proper

Ingredients

• 1 1/2 lbs of boneless skinless thighs
• 1/4 cup of olive oil
• 2 tbsp of jerk seasoning, divided
• 2 tbsp of freshly squeezed lime juice, divided
• 12 street size Flour (or corn) tortillas
• 1/4 cup of minced red onion
• 2 cups of diced pineapple
• 2 cups of shredded green cabbage
• Cilantro
• Lime

For the jerk aioli

• 1 cup of Mayonnaise
• 2 tbsp of jerk seasoning
• 1 tbsp of lime juice

Preparation

1. In a small bowl, whisk together the olive oil, 2 tbsp of jerk seasoning, and 2 tbsp of lime juice. Add the chicken thighs and give a nice stir to coat with marinade.
2. Cook the chicken thighs:
   1. Grill: Preheat the grill to high heat. Reduce the heat to medium and place the chicken on the grill cook for 6–8 min. Flip the chicken thigh and cook it on the other side for an additional 6–8 min until it reads 165°F in the meat thermometer.
   2. Oven: Heat the oven to 425° F. Move the oven rack to the middle of the oven. Put the chicken in a single layer in a baking dish or on a rimmed baking sheet lined with parchment paper. Bake until the chicken reaches a temperature of 165°F for about 20 minutes.
3. For the jerk aioli, whisks together the mayonnaise with 1 tbsp of lime juice and 2 tbsp of jerk seasoning in a small bowl.
4. Cut the chicken into thin pieces.
5. Warm the tortillas. Load each taco with chicken, onion, pineapple, cilantro, and cabbage, then drizzle it with jerk aioli sauce. 
6. Serve and Enjoy!

Jamaican Jerk Chicken Tacos by Ready, Set, Eat!

Ingredients

• 1 can or 10 oz each of diced tomatoes & green chilies, drained
• 1/2 cup of chopped fresh pineapple
• 1/4 cup of finely chopped red onion
• 2 tablespoons of chopped fresh cilantro
• 1/2 cup of sour cream
• 2 tablespoons of lime juice
• 3 cups of shredded rotisserie chicken
• 2 tablespoons of jerk seasoning
• 1 tablespoon of canola oil
• 8 warmed white corn tortillas (6 inches)
• 1/2 cup of shredded red cabbage
• Lime wedges, optional

Preparation

1. Combine the drained tomatoes, pineapple, onion, and cilantro in a medium bowl then set aside for later use. 
2. Stir together the lime juice and sour cream in a small bowl then set aside for later use.
3. Toss together the chicken and jerk seasoning in a medium bowl. 
4. Preheat the oil in a large skillet over medium-high heat, then add the chicken and let it cook for 3 to 4 minutes or until hot while stirring occasionally.
5. Divide the meat mixture evenly between the warmed tortillas. Top it with cabbage, tomato mixture, and sour cream. Serve them with lime wedges, if desired.

Jerk Chicken Tacos by Delish

Ingredients

• 1 tbsp. of soy sauce
• 1 tsp. of white vinegar
• 3 tbsp. of extra-virgin olive oil, divided
• 1 tbsp. of jerk seasoning
• 1 tbsp. of brown sugar
• kosher salt
• Freshly ground black pepper
• 1 1/2 lb. of chicken breast, cut into 2″ pieces
• 8 corn tortillas
• 1/4 cup of heavy cream
• 5 1/2 cups of shredded Mexican cheese blend
• 2 cups of shredded cabbage
• 1 cup of salsa verde
• 1/2 cup of fresh chopped cilantro
• 2 limes, cut into wedges

Preparation

1. In a medium mixing bowl, combine the soy sauce, vinegar, 1 tablespoon of olive oil, jerk seasoning, brown sugar, salt, and pepper, then add the chicken and let it marinate for 5 minutes. 
2. In a cast-iron skillet over medium-high heat, add the remaining 2 tablespoons of olive oil. Add chicken without the marinade then sear it on one side until deep golden brown, then turn the chicken and add the marinade to the pan. 
3. Cook, until the internal temperature reaches 165° and the sauce starts to reduce. Turn off the heat and set it aside for a while. 
4. Shred the chicken using 2 forks while mixing it with the pan sauce.
5. Warm the tortillas in a dry skillet in batches. Transfer to a clean kitchen towel and wrap it to keep warm.
6. Meanwhile, in a saucepan over medium heat, whisk the cream and cheese heavily until it turns creamy.
7. Prepare the tacos: Top the tortillas with shredded cabbage, chicken, salsa, cheese sauce, and cilantro. Serve with lime wedges.

Grilled Jerk Chicken Tacos by Immaculate Bites

Ingredients

• 2- 2 ½ pounds of boneless and skinless chicken thighs, breast or both (about 1 ½ pound)
• Salt and pepper to taste
• 1-2 tablespoons of lemon juice
• 2-3 minced garlic cloves (or about 2 teaspoons minced garlic)
• 2-3 teaspoons of Jerk seasoning (salt-free)
• 1-2 diced green onions
• 1-2 teaspoons of soy sauce (optional)

For the jerk sauce

• 1 cup of mayonnaise
• 1-2 tablespoons of lemon juice
• 1 teaspoon of Jerk seasoning
• 1 teaspoon of hot sauce
• 1 teaspoon of Worcestershire sauce

Preparation

1. Set the chicken in a large bowl and season it with salt and pepper.
2. Add the lemon juice, garlic, jerk seasoning, green onions, and soy sauce. Slowly mix the chicken making sure that every inch is coated.
3. Cover the bowl with plastic wrap and let it marinate for at least an hour or up to one whole day in the fridge.
4. Preheat the grill, grill pan, or skillet on medium-high heat. Then place the chicken in the pan then grill it for about 8 or more minutes on both sides or until done. Use an instant thermometer and make sure that the internal chicken temperature reads 165 degrees F. 
5. Transfer the chicken to a cutting board and lest it rest for 15 minutes, Cut them into ¼-inch-thick slices or desired shapes.
6. Best serve with jerk mayo sauce, tortillas, and taco condiments.

For the jerk sauce

1. Combine all the ingredients in a medium bowl then adjust seasonings to taste. 
2. Tightly cover then store it in the fridge until ready to serve.

NOTE: You can do the jerk sauce at least a day ahead.

Jamaican Jerk Chicken Tacos by Modern Honey

Ingredients for the Jamaican Jerk Chicken

• 1 1/2 lbs. of Chicken Breast
• 2 Tablespoons of Oil
• 1/4 cup of Lime or Orange Juice
• 2 Tablespoons of Jerk Seasoning
• 1 teaspoon of salt

For the Pineapple Orange Salsa

• 1 cup of Pineapple
• 1/2 cup of Fresh Orange or Mango peeled and diced
• 1/4 cup of diced Cilantro
• 1/2 diced Jalapeno(optional)

For the Spicy Cream

• 3/4 cup of Sour Cream
• 2-3 Tablespoons of Habanero Hot Sauce or Sriracha
• 6 fajita-size Flour Tortillas fajita size

Preparation

1. Place the chicken breast, oil, citrus juice, jerk seasoning, and salt in a large ziplock bag. Let it marinate for at least 30 minutes to 8 hours.
2. Preheat the grill to medium-low. Once heated, cook the chicken for 5 minutes per side or until the chicken is no longer pink.
3. Remove it from the grill and let it rest for 5 minutes.
4. Place the pineapple, orange or mango, cilantro, and jalapeno (optional) in a bowl then toss it nicely.
5. In a small bowl, stir together the sour cream and habanero hot sauce or sriracha.

For the Tacos

1. Place the sliced jerk chicken in a flour tortilla and top it with pineapple salsa. Drizzle it with spicy cream.
2. For the finale, drizzle it with a squeeze of lime or orange juice.

Jerk Chicken Tacos by Old el Paso

Ingredients

• 1 tablespoon of vegetable oil
• 1 lb of boneless and skinless chicken breasts, cut into 1/2-inch strips
• 1/3 cup of water
• 1 package of Old El Paso™ Caribbean Inspired Jerk World Taco Kit
• 1 cup of shredded green cabbage
• 1/2 cup of diced red bell pepper
• 1/2 cup of peeled, diced mango
• 1/4 cup of diced red onion
• 1/4 cup of chopped fresh cilantro leaves
• Lime wedges

Preparation

1. In a 10-inch nonstick skillet, preheat the oil over medium-high heat. 
2. Add the chicken then cook it for 7 to 8 minutes, stirring occasionally, until no longer pink in center.
3. Stir in the water and seasoning mix from the taco kit and let come to a boil. 
4. Reduce the heat then let it simmer uncovered for 1 to 3 minutes, stirring frequently until thickened.
5. While the chicken is cooking, heat the tortillas as directed on the taco kit. 
6. Divide the chicken among tortillas and drizzle with the taco kit sauce. Top it with cabbage, bell pepper, mango, onion, and cilantro. Serve with lime wedges.

Jerk Chicken Taco with Mango Salsa by My Latina Table

Ingredients For the Jerk Chicken

• 1 pound of chicken breast
• 3 cloves of garlic
• 1/4 cup of soy sauce
• 1 tbsp of brown sugar
• 1/4 cup of lime juice
• 2 tbsp of olive oil
• 1/2 tsp of ground ginger
• 1 1/2 tbsp of onion powder
• 2 tbsp of dried thyme
• 1 tbs of black pepper
• 1/4 tsp of ground cinnamon
• 1 tsp of ground nutmeg
• 1 tsp of smoked paprika
• salt to taste
• 1 tsp of cayenne pepper more or less to taste

For the Tacos

• A cup of Mango Salsa
• 12 tortillas flour or corn
• 1/2 cup of queso fresco or other cheese
• 1/2 cup of sour cream

Preparation

1. Slice the chicken breasts in half (butterfly style) to create thin filets. 
2. Combine all of the marinade ingredients in a large bowl and add the chicken. Give it a nice mix until the chicken is fully coated in marinade. 
3. Place the chicken with the marinade in a resealable plastic bag and put it in the fridge for at least three hours or overnight. 
4. Preheat the grill and then add the chicken. Cook each side for about 5-10 minutes or until it reaches an internal temperature of about 165 degrees. 
5. Take it out from the grill and let it rest for approximately 5-10 minutes before cutting into smaller pieces. 
6. Add the chicken to the tortillas and top it with cheese, mango salsa, and sour cream. 

Jamaican Jerk Chicken Tacos by Key Ingredients

Ingredients for the Sauce

• 3 teaspoons of Jamaican jerk seasoning
• 3 large chicken breasts, pounded into 1/2 inch thickness
• 2 cups of thinly sliced slaw or shredded lettuce
• 2 tablespoons of roughly chopped fresh cilantro leaves
• 8 taco sized soft tortillas
• Lime wedges, for serving
• 1/3 cup of mayonnaise
• 2 teaspoons of Jamaican jerk

For the seasoning

• 1 tablespoon of garlic powder
• 2 to 3 teaspoons of cayenne pepper
• 2 teaspoons of onion powder
• 2 teaspoons of dried parsley
• 2 teaspoons of sugar
• 2 teaspoons of salt
• 1 teaspoon of paprika
• 1 teaspoon of ground allspice
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of dried crushed red pepper
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cinnamon

Preparation

1. Season the chicken breasts with the jerk seasoning and rub on both sides. 
2. Cook it over medium heat on the stove for 4 to 5 minutes on each side until cooked through then slice it into strips.
3. Whisk together the mayo and 2 teaspoons of jerk seasoning.
4. Prepare the tacos. Place the slaw or lettuce on each tortilla. Top it with chicken, drizzle with sauce, and sprinkle some cilantro on top. 
5. Best served with fresh lime wedges for drizzling on tacos.

Jamaican Jerk Chicken Tacos by Mission Foods

Ingredients

• 8 Soft taco
• 1 cooked Rotisserie chicken, about 29oz
• 1 ½ tbsp. of Jamaican jerk seasoning
• 1 lime, cut in half
• ½ cup of diced tomatoes
• ½ cup of fresh diced pineapple
• 1 Tbsp of cilantro
• ½ minced jalapeño
• ¼ cup of diced red onion
• ½ cup of shredded purple cabbage
• ½ shredded pepper jack cheese
• salt to taste

Preparation

1. Shred the meat from the rotisserie chicken until you can fill two cups. 
2. Season it with Jamaican jerk seasoning and juice from ½ lime. 
3. Toss to coat then store inside the fridge.
4. Stir the tomatoes, pineapple, cilantro, jalapeño, red onion, a squeeze of lime juice, and salt together in a bowl then store it inside the fridge.
5. To serve, put ¼ cup of the seasoned chicken, 2 tbsp. of the pineapple salsa, 1 tbsp. cabbage, and 1 tbsp. cheese on each tortilla.

Final Thoughts

Grilled or boneless jerk chicken, with mango salsa, and shredded cabbage are best paired with these big, bold, modern tacos. Just remember to marinate the chicken overnight to make your jerk chicken tacos extra sumptuous.