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Jerk Chicken Tacos

Make this Tonight - "Spicy Jerk Chicken & Sweet Plantains"

25
Prep Time
(Minutes)
60
Cook Time
(Minutes)

Ingredients

Jerk Chicken Tacos

  • 2 chicken breasts, sliced into ½” strips
  • 1 tablespoon ground allspice
  • 1 tablespoon thyme leaves, chopped
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon ground sage
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground cinnamon
  • 6 cloves garlic, minced
  • 1 tablespoon light brown sugar
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • ¾ cup white vinegar
  • ½ cup fresh orange juice
  • 2 tablespoons kosher salt
  • 1 lime, juiced
  • 1 habanero, chopped
  • 3 green onions, minced
  • Corn Tortillas, recipe follows
  • Cuban Style Black Beans, recipe follows
  • Quick Pickled Onions, recipe follows
  • Sweet Plantains, recipe follows
  • 1 avocado, sliced thick
  • Mexican crema, for garnish
  • Micro cilantro, for garnish
  • lime wedges, for garnish

Sweet Plantains

  • 2 very ripe plantains, peeled, cut into 2” pieces
  • Kosher salt to taste
  • Neutral frying oil (ie. rice bran, canola, or avocado)

Cuban Style Black Beans

  • 4 pieces thick-cut black forest bacon, cut into lardons
  • 3 tablespoons olive oil
  • ½ yellow onion, minced
  • 6 cloves garlic, minced
  • ½ green bell pepper, minced
  • Kosher salt, to taste
  • 1 tablespoon ground cumin
  • 1 bay leaf
  • 2 tablespoons dried oregano
  • 2 cups canned black beans, rinsed
  • 1 cups chicken stock
  • 2 tablespoons white vinegar

Quick Pickled Onions

  • 1 red onion, sliced thin on mandoline
  • Kosher salt, to taste
  • ½ cup cider vinegar
  • ½ cup sugar
  • 1 habanero, minced

Corn Tortillas

  • 2 cups masa harina
  • 1 teaspoon salt
  • 1 ½ - 2 cups warm water

Steps

Jerk Chicken Tacos

  1. Combine the allspice through the green onions in a shallow dish.
  2. Add chicken and marinate for at least one hour. This tastes best when done overnight.
  3. Preheat a grill pan over medium-high heat. Remove chicken from marinade and season with salt. Grill, about 3 minutes per side until it reaches an internal temperature of 165F.
  4. Place three or four pieces of chicken in each tortilla. Spoon Cuban Style Black Beans over the top. Add Quick Pickled Onions, two pieces of Sweet Plantains, a thick slice of avocado, and a squeeze of Mexican crema. Top with micro cilantro and serve with limes wedges and Habanero Hot Sauce on the side.

Sweet Plantains

  1. Heat about 3” of oil in a deep pot or tabletop deep fryer over medium heat until it reaches 350F. Fry plantains until brown and softened about 5 minutes. Place on a sheet tray lined with a paper towel, lightly smash with your palm, and season with salt.

Cuban Style Black Beans

  1. Heat olive oil in a small pot and add bacon. Cook until the fat has begun to render and the bacon is crispy - about 4-5 minutes. Remove the bacon from the pan and reserve.
  2. To the same pan, add onions, garlic, and bell pepper and cook until softened, about 3-4 minutes. Season with salt. Add cumin, bay leaf, and oregano and cook until spices are aromatic, about 30 seconds. Add the beans and the chicken stock and cook until they absorb the flavors of the spices, 10 - 15 minutes. Remove from heat and stir in the vinegar. Taste and adjust the seasoning if needed.

Quick Pickled Onions

  1. Toss the onion in a small non-reactive bowl with a small amount of kosher salt. Allow the onions to macerate for about 20 minutes. Then squeeze any excess liquid off the onions. Place them in a small glass bowl and add the habanero.
  2. Combine vinegar and sugar in a small saucepan and bring to a boil. As soon as it boils, turn off the heat.
  3. Pour this over the onion mixture and allow to pickle for at least 30 minutes.

Corn Tortillas

  1. Mix masa and salt together. Slowly add water until a dough forms. Cover and allow to rest for 10-15 minutes.
  2. Pinch off about 2 ounces of dough and roll into a small ball. Press between a tortilla press lined with plastic wrap or a plastic bag cut open, until flat. You may need to open and turn the tortilla to get it even. Heat a griddle or non-stick skillet over medium heat. Add a tortilla and cook for 45 seconds to 1 minute per side.