Fusion

Jerk Chicken Taco

Name: Jerk Chicken Taco
Total time: 55 min
Yield: 10 tacos
Cuisine: Mexican
Ingredients: 2 lb Boneless chicken thighs; 2 to 3 Scotch bonnet or habanero chiles, stemmed; 4 Scallions, roughly chopped; 4 Garlic cloves; 1-inch piece Fresh ginger; 1 tbsp Ground allspice; 1 tbsp Fresh thyme leaves; 2 tbsp Brown sugar; 2 tbsp Soy sauce; 3 tbsp Lime juice; 1 Mango, diced; 1/4 Red onion, minced; 1 tbsp Lime juice; 1/4 cup Cilantro, chopped; to taste Salt; 10 Corn tortillas

Chicken thighs slicked in a fiery jerk paste — scotch bonnets, allspice, thyme, and scallion — then grilled until lacquered and charred. Cooling mango salsa tames the burn just enough for taco duty on the Caribbean coast.

Time: 55 min
Heat
Yield: 10 tacos
Region: Quintana Roo

Ingredients

Jerk marinade

Mango salsa and to build

Method

Blitz the chiles, scallions, garlic, ginger, allspice, thyme, brown sugar, soy, and lime juice into a coarse jerk paste.
Massage the paste into the chicken thighs and marinate at room temperature — wash your hands well after the scotch bonnets.
While the chicken marinates, toss the mango with red onion, lime juice, cilantro, and salt, and let the salsa sit.
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Grill the thighs over medium-high heat, turning every few minutes, until deeply lacquered, charred in spots, and cooked through.
Rest the chicken for a few minutes, then chop it into bite-size pieces with all the burnt-sugar edges.
Warm the tortillas on a comal and top each taco with jerk chicken, a spoonful of mango salsa, and extra lime.