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.
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.