Grilled Jerk Chicken Tacos

Ready to eat grilled jerk chicken tacos sitting on a chopping board garnished with lemon wedges.
This recipe is provided by Dipper's Backyard BBQ Wars

Jerk chicken tacos are a wonderful and flavorful meal easily prepared outdoors. Chicken thighs are marinated in a jerk-style marinade, grilled, then wrapped in tortillas with fresh mango salsa.

The jerk marinade is a combination of sweet and tart. Brown sugar, cinnamon, allspice, and orange juice are just a few of the key ingredients. Although it is inspired by jerk flavors of the Caribbean, it has its own unique twist.

The mango salsa is super simple and super fresh. Find the best mangoes you can. They are grilled before being diced and combined with red onions, cilantro, and finished with lime juice.

Swipe to see all photos
Marinated chicken thighs placed on a charcoal grill starting to cook.
Place the marinated chicken on a grill but not over direct heat to allow them to cook but not burn.
A ready to eat grilled jerk chicken taco sitting between two pieces of wood.
Once combined the grilled tortilla, grilled jerk chicken, and mango salsa combine to create a tasty meal.
Pieces of golden brown chicken thighs finishing cooking on a grill.
Keep turning and checking the chicken to make sure the center cooks without the outside burning.
Raw chicken thighs sitting in the fresh marinade.
Make sure the chicken thighs are fully covered in the marinade to get maximum flavor transfer.
Ready to eat grilled jerk chicken tacos sitting on a chopping board garnished with lemon wedges.
Serve with additional lime so people can add if desired, it looks nice as well.

Grilled Jerk Chicken Tacos Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
Ready to eat grilled jerk chicken tacos sitting on a chopping board garnished with lemon wedges.
Jerk chicken tacos are a wonderful and flavorful meal easily prepared outdoors. Chicken thighs are marinated in a jerk-style marinade, grilled, then wrapped in tortillas.
Preparation 2 hours
Cook 12 minutes
Ready in 2 hours 12 minutes
Servings 4 Servings
CourseLunch
InfluenceMexico
DifficultySeasoned
MethodGrill
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Ingredients

Jerk Chicken

  • 2 red chilis
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 2 teaspoon dried thyme
  • 4 tablespoons brown sugar
  • 1/4 cup oil
  • 2 tablespoons lime juice
  • 2 cups orange juice
  • 6 cloves garlic, minced
  • 1 small bunch cilantro chopped
  • 3 green onions chopped

Chicken

  • 4 chicken thighs

Mango Salsa

  • 2 mangos
  • 1/2 red onion finely diced
  • 1 small bunch cilantro chopped
  • 1 lime

Tacos

  • 4 tortillas

Equipment

  • grill

Directions

Jerk Marinade

  • As an option for a deeper flavor, grill the chilies over hot coals. Let the skin lightly char before removing from the grill, removing the skin and dicing.
  • Make the jerk marinade by combining the cinnamon, allspice, thyme, brown sugar, oil, lemon juice, orange juice, chilies, garlic, cilantro, and green onions.
  • When combined place in a blender and lightly pulse so combined but still chunky. This step may be prepared at home, or alternatively, all ingredients can be very finely diced then simply combined to create the marinade.

Chicken

  • Trim the chicken thighs of any excess fat, skin, or gristle. Bone them if not already done. Cut into evenly sized pieces ready to cook.
  • Place the chicken in the marinade in a plastic bag and chill for at least 1 hour and a maximum of 2 hours.
  • Prepare a charcoal grill for direct grilling at approximately 500 degrees F (260 degrees C).
  • Grill the chicken thighs until cooked through and slightly caramelized, this will take about 10 to 12 minutes. Remove from the grill and rest.

Mango Salsa

  • Halve the mango then place them on the grill to get a char and soften.
  • Make the salsa by combining the mangoes, red onions, and cilantro.
  • Drizzle with half a freshly squeezed lime.

Tacos

  • Toast the tortillas. This recipe can make 4 normal size tacos or 12 smaller street-size tacos.
  • Top each tortilla with the mango salsa, slices of the grilled chicken, then garnish with leftover cilantro and a squeeze of lime. Serve immediately while hot.

Nutritional Information

Sodium: 321mgCalcium: 136mgVitamin C: 145mgVitamin A: 2066IUSugar: 40gFiber: 5gPotassium: 901mgCholesterol: 111mgCalories: 662kcalTrans Fat: 1gMonounsaturated Fat: 17gPolyunsaturated Fat: 9gSaturated Fat: 7gFat: 36gProtein: 24gCarbohydrates: 64gIron: 4mg

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Like most of us at home Justin started his venture into BBQ on a Weber Kettle then slowly grew the collection to all sorts of different smokers including building his very own custom-built reverse flow stick burner.

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