Caribbean Jerk Chicken Tacos recipe is part of my Blackstone griddle meal prep series, tropical tacos with pineapple and sweet peppers!
- 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
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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).
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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.
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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.