Jerk Chicken Tacos
The ultimate comfort food, Jerk Chicken Tacos are a flavorful blend of spices and fresh ingredients that will leave your taste buds dancing. Easy to prepare and perfect for gatherings, these tacos are sure to become a go-to recipe in your home. Make them tonight for a delicious twist on taco night!
Equipment
- Slow Cooker
- Cutting Board
- Mixing Bowl
- Frying Pan
- Wooden Spoon
- Chef's Knife
Ingredients
- 2 teaspoons dried thyme
- 2 teaspoons ground nutmeg
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 3 pounds boneless, skinless chicken thighs
- 4 green onions
- 6 cloves chopped garlic
- 2 jalapeño peppers
- 20 ounces pineapple chunks
- ¼ cup white vinegar
- Corn tortillas
- red cabbage
- crumbled feta cheese
- lime wedges
Instructions
- Start by preparing the rub. In a small bowl, stir together the thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt. This blend of spices is the heart and soul of your dish, creating an aromatic base that will infuse your chicken with flavor.
- Drizzle the olive oil over the spice mix and combine it well to form a paste. This paste will help the spices adhere to the chicken, ensuring every bite is bursting with flavor.
- Take the chicken thighs and place them in a 6-quart slow cooker. Generously rub the spice paste over each piece, making sure they are fully coated. The chicken will absorb all those delicious flavors while cooking.
- Sprinkle in the white parts of the green onions, reserving the green tops for later as a fresh garnish. This adds another layer of flavor to the dish.
- Pour in the diced pineapple along with its juice, and add the white vinegar. The sweetness of the pineapple and the acidity of the vinegar will balance the spices perfectly.
- Add the chopped garlic and jalapeños to the slow cooker, ensuring they are evenly distributed. The jalapeños will provide the desired heat, so adjust according to your spice tolerance.
- Cover the slow cooker and set it to low, cooking for 4 to 5 hours until the chicken is tender and cooked through. You’ll know it’s ready when it shreds easily with a fork.
- Once cooked, carefully remove the chicken to a plate and shred it with two forks. The chicken should be incredibly juicy and flavorful at this stage.
- Using a slotted spoon, remove the pineapple chunks and set them aside. Transfer the remaining cooking liquid to a wide saucepan over medium-high heat. Stir often until the liquid thickens and reduces by half, about 5 to 10 minutes. This reduction will create a glaze that coats the chicken perfectly.
- Stir in the shredded chicken and reserved pineapple, ensuring everything is well coated in the glaze. Let it simmer for a few moments to combine the flavors.
- To serve, warm the corn tortillas and fill them with the chicken mixture. Top with the reserved green onion tops, shredded red cabbage, feta cheese, and a squeeze of fresh lime juice. The freshness of the toppings will elevate your tacos to a whole new level!
Notes
Store leftover chicken in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture.
You can freeze the cooked chicken in a freezer-safe container for up to three months. Thaw overnight in the fridge before reheating.
Serve with a side of black beans or a fresh salad for a complete meal.
If you prefer a milder taco, remove the seeds from the jalapeños or use less.
Feel free to customize toppings! Avocado, cilantro, or even mango salsa can add a delightful twist.