Ingredients
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Ingredients
- 6 pound boneless skinless chicken breasts
- 1.50 cup chopped scallions
- 12 tablespoons allspice
- 12 tablespoons chopped fresh thyme
- 6 tablespoon ground cinnamon
- 6 tablespoon ground nutmeg
- 6 tablespoon garlic powder
- 6 tablespoon onion powder
- 12 teaspoons kosher salt
- 6 teaspoon freshly ground black pepper
- 6 -2 Scotch bonnet peppers seeded and minced (depending on desired level of heat)
- 12 tablespoons olive oil
- 48 small corn tortillas
- 6 cup diced fresh pineapple
- 3 cup diced red onion
- 1.50 cup chopped fresh cilantro
- 6 tablespoon fresh lime juice
- 6 Salt and pepper to taste
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
In a large bowl, whisk together the scallions, allspice, thyme, cinnamon, nutmeg, garlic powder, onion powder, kosher salt, black pepper, Scotch bonnet peppers, and olive oil. Add the chicken to the bowl and toss to coat. Cover and refrigerate for at least 2 hours, or overnight.
Step 2
To assemble the tacos, warm the tortillas in the microwave or on the stovetop. Top each tortilla with a few pieces of the cooked chicken and a spoonful of the pineapple salsa. Serve immediately.
Step 3
While the chicken is cooking, make the pineapple salsa. In a medium bowl, combine the diced pineapple, red onion, cilantro, lime juice, salt, and pepper. Toss to combine.
Step 4
Heat a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until browned and cooked through. Transfer the chicken to a baking sheet and bake in the oven for 10-12 minutes, until the internal temperature reaches 165°F (74°C).
Step 5
Preheat the oven to 375°F (190°C).
Recipe Story
Are you ready for a culinary adventure that will take your taste buds on a tantalizing journey from the Caribbean to Mexico and back again? Then look no further than the Jamaican Jerk Chicken Tacos. They are a unique fusion of flavors that beautifully embody the vibrant spirit of these two food-rich cultures.
At the heart of this dish is the jerk chicken, a Jamaican staple with deep roots in the island's history. The method of jerk cooking is believed to originate from the indigenous Taino people of the Caribbean, who would smoke meat over a fire pit. Later, this cooking technique was further enhanced by African slaves brought to the island by the Spanish and British, incorporating a variety of local spices and heat sources.
For our tacos, the chicken is marinated in a potent blend of scallions, allspice (or pimento as it's locally known), thyme, and Scotch bonnet peppers. These ingredients form the backbone of traditional Jamaican jerk seasoning, each contributing to the dish's complex flavors. Allspice offers sweet undertones reminiscent of cloves, cinnamon, and nutmeg, while Scotch bonnet peppers, one of the spiciest chillies in the world, contribute a fiery kick. The result is a chicken that's spicy, smoky, slightly sweet, and utterly tantalizing.
But the journey doesn't stop there. To complement the jerk chicken's potent flavors, these tacos are topped with a fresh and tangy pineapple salsa. This is where the Mexican influence shines through. Pineapple, with its natural sweetness and acidity, is the perfect counterpoint to the jerk seasoning. It helps to balance out the heat from the Scotch bonnet peppers while adding a refreshing, tropical twist to the dish.
The result is a satisfying, mouthwatering experience that is as complex and diverse as the cultures it represents. The fusion of spicy jerk chicken with the cool, sweet and tangy pineapple salsa wrapped in a warm tortilla is truly a match made in culinary heaven.
The Jamaican Jerk Chicken Tacos are more than just a meal; they are a cultural and historical odyssey served on a plate. They showcase the power of food to tell stories, bring people together and provide an unforgettable experience. So why not embark on this flavorful journey and explore the tantalizing world of fusion cuisine?
