a variation on the classic chicken taco. The grilled chicken with jerk spices will be a hit with your family and friends.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Marinate Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 2 |
| Yield: | 4 tacos |
Ingredients
- 2 (5 ounce) skinless, boneless chicken breasts
- 2 tablespoons jerk paste
- 2 tablespoons jerk seasoning, divided
- ¼ cup chicken broth, or more as needed
- 4 (6 inch) flour tortillas
Instructions
- Put chicken breasts in a zip-top bag and add jerk paste and 1 tablespoon jerk dry seasoning. Marinate in the refrigerator for 1 hour. You can prepare charcoal grill while the chicken marinates.
- While chicken marinates, preheat a charcoal grill to high heat.
- Place chicken on the, “cool,” side of the grill and cover. Cook, checking every 5 to 7 minutes, until chicken is no longer pink in the centers. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
- Let cool enough to handle, 5 to 10 minutes; cut into bite-sized pieces.
- Pour chicken broth into a saucepan. Add diced chicken and remaining jerk dry seasoning. Mix well, reduce heat, cover, and let simmer for 10 to 15 minutes. Add a little more broth at a time if needed.
- Remove from heat and transfer chicken to tortillas with any toppings you prefer before serving.
Reviews
Just an answer to dtagg5’s question; the calories, fat and carbs are from the TORTILLAS! DOH! 😉
This looks really good and I will definitely try it! The nutritional facts have got to be wrong though. Where are 389 calories and 16.5 grams of fat coming from? I don’t see any fat in this recipe.