Caribbean Jerk Chicken Tacos
This Caribbean Jerk Chicken Tacos recipe is part of my newest Blackstone Griddle Meal Prep Series… tropical tacos with pineapple and sweet peppers!
Thanks to my Blackstone Caribbean Chicken Meal Prep Series, the chicken and peppers were already cooked for me.
See details HERE and the 4 meals I made in this meal prep series.
Or follow these directions if you only want to make these tacos.
How to make Caribbean Jerk Chicken Tacos
Put diced chicken in a gallon size plastic bag with kosher salt, pepper, Caribbean Jerk seasoning, garlic, olive oil, soy sauce, lime juice, and brown sugar.
Massage the bag until combined and marinate in the fridge for an hour (or overnight).
Preheat a large skillet or your Blackstone griddle to medium heat.
Add cooking oil of choice and the chicken and peppers. Cook 8 to 10 minutes, mixing a few times.
Assemble the tacos in warm tortillas with the chicken, peppers, and pineapple.
Plus any toppings of choice such as lettuce, cheese, hot sauce, cilantro, lime wedges, sour cream and/or spicy mayo.
Taco Tuesday just got a tropical upgrade with these Caribbean jerk Chicken Tacos 🙂
If you like Caribbean Jerk Chicken Tacos, you might also like these recipes…
Coconut Shrimp Salads with Pineapple Vinaigrette
High Protein Chicken Tacos
Blackstone Griddle Taco Recipes
Follow me on:
YouTube
TikTok
Instagram
Facebook
Pinterest
And join my Grilling and Smoking Facebook Group!
Caribbean Jerk Chicken Tacos
Caribbean Jerk Chicken Tacos recipe is part of my Blackstone griddle meal prep series, tropical tacos with pineapple and sweet peppers!
Ingredients
- 1 pound boneless, skinless chicken thighs (or chicken breasts) cut into bite size pieces
- kosher salt, pepper, Caribbean Jerk seasoning
- 3 to 4 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- cooking oil of choice
- 4 to 6 sweet mini peppers sliced
- 8 soft taco size flour tortillas warm
- 1/2 cup diced pineapple
- Toppings of choice: lettuce, cheese, hot sauce, cilantro, lime wedges, sour cream, spicy mayo
Instructions
-
Note: This meal was part of my Blackstone Caribbean Chicken Meal Prep Series, so the chicken and peppers were already cooked for me. See details in post above and the 4 meals I made in this meal prep series. Or follow these directions.
Put the chicken in a gallon size plastic bag with the kosher salt, pepper, Caribbean Jerk seasoning, garlic, olive oil, soy sauce, lime juice, and brown sugar. Massage the bag until combined and marinate in the fridge for an hour (or overnight).
-
Preheat a large skillet or your Blackstone griddle to medium heat. Add cooking oil of choice and the chicken and peppers. Cook 8 to 10 minutes, mixing a few times.
Note: I kept my chicken and peppers separate, but you can cook them together.
-
Assemble the tacos in warm tortillas with the chicken, peppers, pineapple, and any toppings of choice such as lettuce, cheese, hot sauce, cilantro, lime wedges, sour cream and/or spicy mayo.
Check out IfYouGiveAGirlAGrill.com for lots more of my outdoor cooking recipes!
My Blackstone Griddle Cookbook AND Blackstone Camping Cookbook are now available on Amazon!
