Jerk Chicken Tacos are an explosion of exotic, juicy jerk chicken, sweet and crunchy pineapple slaw and silky avocado jerk crema that will whisk you away to the Caribbean!
These Jerk Chicken Tacos are the tacos of your tropical dreams loaded with juicy, aromatic, earthy, sweet, smoky, spicy Jerk Chicken and sweet and crunchy pineapple slaw, drizzled with silky avocado jerk crema all cocooned in a warm corn tortilla. They are easy to make with a quick chicken wet rub while you prep the toppings, or they are entirely prep ahead friendly for a dinner that comes together in minutes. Pair them with Coconut Rice and Pina Colada Fruit Salad for a complete tropical feast!
Chicken Tacos are a symphony of flavors and textures in every bite! Don’t miss Thai Chicken Tacos, Chipotle Chicken Tacos, Chicken Birria Tacos, Buffalo Chicken Tacos or Chili Lime Chicken Tacos.
HOW TO MAKE Jerk Chicken Tacos VIDEo
what is jerk chicken?
Jerk Chicken is a bold, smoky grilled chicken loaded with aromatics, complex, warm, earthy notes, sweet yet smoky nuances and kicking heat, with distinctive seasoning from the allspice berries, thyme and ginger.
The famous chicken originated in Jamaica but is also common in the Cayman Islands and throughout the Caribbean. Traditional Jerk Chicken is either marinated in jerk sauce or spice rubbed with jerk seasoning then cooked over the aromatic wood of the pimenta dioica, Jamaica’s allspice tree native to the Caribbean, imbuing it with smoky undertones and enhancing the heat.
Today, we’re turning that famous chicken into tacos! So here, within the context of this recipe, “Jerk Chicken” refers to chicken breasts or chicken thighs marinated in a quick wet rub seasoned with a Jerk spice blend. I’ve kept the recipe/marinade speedy, but if you would like to make Jerk Chicken from scratch, see this recipe.
What chicken is best?
Either boneless chicken breasts or thighs will work in this recipe – totally personal preference! If using chicken breasts, make sure to pound them to an even thickness to tenderize the chicken and ensure even cooking.
Homemade JErk Seasoniong
The Jerk Seasoning is where all the flavor is it at! It is used to season the chicken, pineapple slaw and avocado crema.
I highly recommend using my homemade Jerk Seasoning recipe packed full aromatic onion and garlic powder, laced with smoky-sweetness from the smoked paprika, herbaceous earthiness from the parsley and thyme, spicy pungency from the ginger, warm, nutty, notes from the allspice, cinnamon and nutmeg, a kiss of sweetness from the brown sugar all punctuated by fiery heat from the cayenne pepper (or ground habanero pepper if you live for heat). The combination of seasonings may seem odd, but expertly walks the tightrope of heat, dimension, and complexity.
To make the Jerk Seasoning, all you need is a spices you likely already have in your spice rack and 5 minutes to whisk them together. By making your own, you are also in charge of the heat. You can make it as mild or as fiery hot as you like by using more or less cayenne pepper. So, don’t be fooled into thinking this spice blend has to be super spicy – just flavorful!
Can I use store-bought Jerk Seasoning?
Absolutely! I am all about shortcuts when needed. That being said, I have not experimented with store-bought Jerk Seasoning in this recipe, so you may find it spicier or saltier than you like.
The Pineapple Cabbage Slaw
Fresh, sweet, crunchy Pineapple Cabbage Slaw balances the smoky, spicy, earthy Jerk Chicken for the perfect bite! You will need:
how to choose a pineapple
Look for a pineapple that feels heavy for its size. This means it’s juicy.
The diamonds on the surface of the pineapple are called “eyes.” Look for large “eyes.” This indicates the pineapple is sweet and was allowed to ripen the longest on the branch.
Look for a pineapple with flat eyes – meaning the spiky points are pressed against the pineapple instead of sticking out. Flat eyes mean the pineapple is sweeter.
When the pineapple is ripe, it will smell sweet, sound dull and solid and the eyes will be uniform in size as opposed to small on the bottom and large in the middle. It is possible for a green pineapple to be ripe, but more often than not, look for yellow coloring around the eyes and base. The higher the yellow, the more evenly flavored the pineapple.
how do I ripen a pineapple quickly?
Place the whole pineapple into a paper bag along with a whole apple, and fold over the top of the bag. Leave at room temperature for 1-2 days or until the pineapple is ripe.
You can also pop a ripened pineapple in the refrigerator to stall the ripening if you’re not quite ready to use it.
AVOCADO JERK CREMA
The Avocado Jerk Crema is my favorite Avocado Crema recipe punctuated by Jerk Seasoning! It is lusciously creamy, tangy and marries all of the contrasting flavors and textures of the chicken tacos together. Best of all, it’s so easy to whip up in your blender! You will need:
What Are the Best Corn Tortillas for Tacos?
I love La Tortilla Factory Corn Tortillas. They are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. This brand offers a corn and flour blend (my favorite) or all corn, as well as many other options. I find mine at Sprouts or you can pick them up on Amazon. They are definitely more expensive BUT less than dining out!
HOW TO MAKE jerk Chicken Tacos
This Jerk Chicken Taco recipe has a few components, but they are all quick and easy to whip together! Let’s take a closer look at how to make them (full recipe with measurements in the printable recipe card at the bottom of the post):
Step 1: Marinate the Chicken
- In a small bowl, whisk the lime juice, lime zest, soy sauce, olive oil and jerk seasoning together.
- Pour over the chicken in a shallow dish and turn to evenly coat.
- Allow the chicken to rest while you prep the Pineapple Slaw and Crema (up to 40 minutes at room temperature) or cover and refrigerate up to 8 hours then bring to room temperature for before cooking.
Step 2: Prep the Taco Toppings
While the chicken marinates, prep the Pineapple Cabbage Slaw, and Avocado Crema. These toppings can all be made up to 24 hours in advance, so assemble them at whatever point during the marinade process is best for you!
- For the Pineapple Slaw: Simply combine all of the ingredients in a bowl and toss to combine.
- For the Avocado Crema: Add all of the ingredients to your blender and blend until smooth, scraping sides down as needed.
Step 3: Cook the chicken
- You can either grill, bake or pan-sear the Jerk Chicken – all methods result in ultra-juicy, flavorful chicken, but grilling naturally produces the more authentic smoky, barbecued flavor. I’ve outlined the methods below.
Option 1: Grilled JERK Chicken
1. Preheat your grill to 400 degrees F with the lid closed, then clean and grease the grill grates.
2. Grill the chicken, undisturbed, with the lid closed for 5 to 7 minutes per side, or until it’s cooked through.
Option 2: PAN SEARED Jerk Chicken
1. Heat a little olive oil in a large non-stick skillet or indoor grill pan over medium-high heat.
2. Once the skillet is hot, add the chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side.
3. Flip the chicken over, cover the pan, and reduce the heat to medium.
Cook for approximately 5 to 7 more minutes (depending on the thickness of the chicken).
Option 3: baked JERK Chicken
1. Bake chicken in a lightly greased baking dish at 400 degrees F for 14 to 16 minutes (for small/medium breasts that are about 5-6 ounces), 16 to 20 minutes (for medium/large breasts that are 7 to 9 ounces), or 20 to 25 minutes (for larger breasts).
Step 4: Chop the Chicken
- Let the chicken rest at room temperature for 5 to 10 minutes to let the juices redistribute. This will make for juicier chicken tacos! Use this time to warm your tortillas.
- Chop the chicken into bite-sized pieces.
Step 5: Assemble the Jerk Chicken Tacos
- Warm the corn tortillas in a dry skillet over medium heat, on the grill (recommended!), or in the microwave. This makes them more pliable and means you can pile them higher with toppings!
- Assemble the tacos by layering them with chopped chicken, pineapple slaw, and a drizzle of avocado crema.
How to Tell When Chicken Breasts Are Done?
Overcooked chicken is dry chicken! Chicken breasts (grilled, pan fried or baked) are done when they register 160 degrees F on an instant read thermometer and then allowed to rest for 5 minutes to reach 165 degrees F.
In order to cook your chicken to juicy perfection every time, invest in an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again! Instant read thermometers can be temperamental, but this digital probe thermometer retrieves temperature precisely to within ±1.8°f (±1°c) and allows you to insert a probe into two pieces of chicken/any protein at a time.
How to Warm Tortillas
I HIGHLY recommend warming your tortillas for the BEST Jerk Chicken Tacos. The warm tortillas become softer, more pliable, the ideal melt-in-your mouth temperature with accentuated flavor.
You can easily warm your tortillas using any of the outlined methods below. Once your tortillas are warmed, keep them warm and pliable by stacking them on a plate and covering with a slightly dampened, warmed paper towel or in a tortilla warmer.
- Open Flame (gas stove or grill): This method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill. If you are using lower quality corn tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: Heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: Working with about 5-7 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: Create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
Tips and Tricks for the best Chicken Tacos
Don’t skip pounding chicken breasts before marinating. This makes a world of difference in producing crazy tender chicken without a long marinating time.
Don’t over-marinate the chicken. Don’t marinate the chicken longer than 12 hours because the acid (lime juice) can actually constrict the protein fibers and make your chicken tough and chewy.
Remove the chicken from the fridge before cooking. Let the chicken sit at room temperature for 30 minutes. This is the perfect time to get your slaw and avocado crema ready. You should never cook chicken straight out of the refrigerator as room temperature protein is juicier and cooks more evenly.
Prep the grill for that caramelized crust. Clean the grill very well with a wire grill brush before adding the chicken for beautiful grill marks and to prevent sticking. Don’t add the chicken until the grill is hot to achieve a beautiful sear, then only flip/touch your chicken once for the perfect caramelized crust.
Use vegetable oil for grilling. NEVER use spray oils once the grill is on. Only use vegetable oil or another high smoking point oil. Olive oil has a lower smoking point and will not only smoke you out but also leave an unpleasant taste on your food and harmful chemicals as it breaks down under the heat.
To grease the grill: Use a wad of vegetable oiled paper towels using tongs just before adding the chicken.
Use quality tortillas. Try and purchase QUALITY corn tortillas – you can taste the difference! Also, always warm the tortillas on the grill, oven, microwave or stovetop before stuffing.
To store leftover Jerk Seasoning: The recipe will make about ½ cup which is perfect to fit in an empty spice jar, small sealable bag or any airtight container OR you can use the sliding scale next to the servings and reduce the recipe by half. Once your spice blend is secure, label and store it in a cool, dry place away from heat and moisture like the pantry.
Let the chicken rest after cooking. After chicken is finished cooking, transfer it to a cutting board and let rest 5-10 minutes before biting into it, so the meat has time to reabsorb the juices that have pushed towards the outside of the chicken. If you cut into the Jerk Chicken immediately after cooking, valuable, moisture-giving juices will run out.
- Adjust the spices: Play with the seasoning ratios of the jerk spice blend to mix up the flavor profile.
- Swap the citrus: Add some pineapple juice or orange juice in place of the lime juice.
- Use chicken marinated in jerk sauce: This from scratch recipe skips the spice blend and instead makes the marinade from scratch.
- Use a fruit salsa instead of slaw: Pineapple Salsa, Mango Salsa, Pineapple Mango Salsa, Strawberry Salsa, Corn Salsa, Avocado Corn Salsa, etc. would all be tasty!
- Use guacamole: Swap the Avocado Jerk Crema for homemade guacamole or store-bought.
- Use avocados: Swap the avocado crema for simple sliced avocados.
- Use flour tortillas: I prefer making these tacos with corn tortillas, but flour tortillas will also work and mix up the flavor profile.
meal prep Chicken Tacos
You can prepare the entire recipe in advance, or you can make elements of the Jerk Chicken Tacos ahead of time:
Jerk Seasoning: Can be whisked together and stored in an airtight container for up to 2 years.
Marinade: Can be blended together and stored in the fridge for up to 5 days without the chicken.
Chicken: Can be left to soak in the marinade for up to 12 hours. Cooked Jerk Chicken will last up to 5 days in the fridge.
Pineapple Slaw: Can be assembled up to 2 days in advance, noting that the cabbage will soften over time. Drain of some of the juice before using.
Avocado crema: Can be made up to 24 hours in advance. Make sure to press plastic wrap directly on the surface of the crema to prevent oxidation (from turning brown).
HOW TO STORE
I recommend storing the toppings, tortillas, and cooked chicken in separate containers to preserve their textures. Cooked chicken can be refrigerated for up to 5 days, the slaw for up to 3 days, and the crema for up to 3 days. Keep the tortillas in an airtight container at room temperature.
HOW TO Freeze
The Jerk Chicken can be frozen, but I do not recommend freezing any of the toppings.
To freeze chicken in marinade: Add the chicken to the marinade and freeze for up to 3 months. When you’re ready to use, the chicken will marinate as you thaw the chicken in the refrigerator. Cook immediately.
To freeze cooked chicken: Let chicken cool completely then transfer it to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months. Let the chicken thaw in the refrigerator overnight, then cook immediately.
HOW TO reheat
You’ll want to reheat the chicken, then warm the tortillas and pile on the toppings!
Skillet: Reheat the chicken in a skillet over medium low heat until warmed through, adding a splash of water for added moisture.
Microwave: Reheat in the microwave at 30-second intervals, taking care not to overcook.
Oven: Reheat in the oven for 5-8 minutes at 350ºF or just until warmed through.
What to Serve with Jerk Chicken Tacos
Go all out with the sides to make this a feast you won’t soon forget! Here are some sides that pair well with the Jerk Chicken Tacos:
Rice: Coconut Rice is hands down the favorite here. It’s sweet, rich and nutty. The chicken tacos would also be delish with plain white jasmine rice, Pineapple Rice, Cilantro Lime Rice, or Red Beans and Rice.
Fruit salad: another bright, fresh alternative to offset the spicy chicken. Try Pina Colada Fruit Salad (especially delish with its coconut flair), Fruit Salad with Honey Lime Vinaigrette, Cheesecake Fruit Salad, Grape Salad, or Summer Fruit Salad.
Plantains: are the less sweet cousin of bananas, without the banana flavor. The soft plantains offer a creamy, neutral, slightly sweet counterpart to the robust chicken. Sauté them in some butter and watch the edges caramelize and become crispy as they cook.
Sweet Potatoes: are divine with Jerk Chicken Tacos. Their buttery, creamy sweetness balances the fragrant, smoky chicken in all the best ways. Serve the potatoes up roasted, mashed, Hasselback style or as sweet potato fries.
More Vegetables: grilled, roasted, steamed, or stir-fried veggies offer a fresh pairing with Jerk Chicken Tacos. Some of my favorites include: Roasted Broccoli, Roasted Asparagus, Roasted Carrots or Glazed Carrots, Sautéed Brussels Sprouts, or Crockpot Creamed Corn.
Salad: pair Jerk Chicken Tacos with any of your favorite side salads for an explosion of refreshing crunch. Broccoli Bacon Salad, Strawberry Spinach Salad, Corn Salad, Watermelon Salad, Strawberry Avocado Broccoli Salad, Spinach Berry Salad, or Cucumber Tomato Salad would all be great.
Pasta Salad: we love pasta salad with anything grilled and don’t mind mixing and matching the different flavor profiles! Mexican Pasta Salad, Bacon Ranch Pasta Salad, Italian Tortellini Salad, Greek Pasta Salad, BLT Pasta Salad, Bacon and Pea Pasta Salad and Greek Orzo Pasta Salad are some of our favorites!
Dessert: top off the feast with a dessert such as Strawberry Crisp, Peach Cobbler, Coconut Cake, Lemon Cheesecake Bars, Tres leches cake, Strawberry Pie, Lemon Pound Cake, Strawberry Shortcakes or Blueberry Cheesecake.
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Jerk Chicken Tacos
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Ingredients
CHICKEN
- 1 ½ pounds chicken breasts or thighs pounded to an even thickness
- 10-12 corn tortillas like La Tortilla Factory
WET RUB MARIANDE
- 2 tablespoons jerk seasoning <<<click for recipe
- 2 tablespoons olive oil
- zest and juice of one lime
- 1 tablespoon reduced sodium soy sauce
PINEAPPLE SLAW
- 2 cups chopped fresh pineapple
- 2 cups thinly sliced red cabbage
- 1/4 cup chopped red onion
- 1/2 cup loosely packed cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon jerk seasoning <<<click for recipe
AVOCADO JERK CREMA
- 1 medium avocado
- 1/2 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons lime juice
- 2 teaspoons jerk seasoning <<<click for recipe
- salt to taste
Instructions
- Jerk Seasoniong: Whisk all of the seasonings together in a medium bowl. (You will not use all of them for this recipe.)
- Marinate Chicken: Line the chicken in a single layer in a snug dish. In a small bowl, whisk the marinade ingredients together then pour over the chicken. Turn the chicken to evenly coat. Allow the chicken to marinate while you prep the Pineapple Slaw and Crema (up to 40 minutes at room temperature) or cover and refrigerate up to 12 hours, then bring to room temperature for before cooking.
- Avocado Jerk Crema: Add all of the ingredients to a high powered blender and blend until smooth, scraping sides down as needed. Press plastic wrap directly against the surface of the crema and refrigerate.
- Pineapple Slaw: Add all of the ingredients to a large bowl and toss to combine. Refrigerate until ready to serve.
TO GRILL CHICKEN (See Notes for Options)
- Preheat grill to 400 degrees F with the lid closed, clean and grease grates.
- Grill chicken undisturbed with the lid closed for 5-7 minutes per side, until chicken is cooked through. (Cook to 160 degrees F on an instant read thermometer, then allow to rest for 5 minutes to carryover to 165 degrees F.)
ASSEMBLE TACOS
- Chop jerk chicken into bite size pieces.
- Warm tortillas in the microwave, in a skillet or char on the grill or open gas stovetop flame until warm but still pliable (detailed instructions in notes).
- Assemble tacos by layering warmed corn tortillas with chicken, slaw and drizzling with avocado jerk crema.
Video
Notes
TO COOK CHICKEN ON THE STOVE:
- Heat 1 tablespoon olive oil in a large non-stick skillet or indoor grill pan over medium-high heat. Once very hot, add chicken and cook, undisturbed, for 3-4 minutes, or until deeply golden on one side.
- Flip chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked to 160 degrees F on an instant read thermometer, then allowed to rest for 5 minutes to carryover to 165 degrees F.
TO BAKE CHICKEN IN THE OVEN:
- Preheat oven to 425 degrees F. Add chicken in a single layer to a lightly greased baking dish.
- Bake the chicken for 14 to 16 minutes (for small/medium breasts that are about 5-6 ounces), 16 to 20 minutes (for medium/large breasts that are 7 to 9 ounces), or 20 to 25 minutes (for larger breasts). Cook to 160 degrees F on an instant read thermometer, then allowed to rest for 5 minutes to carryover to 165 degrees F.
- How to Warm Tortillas
- Open Flame (gas stove or grill): This method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill. If you are using lower quality corn tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: Heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: Working with about 5-7 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: Create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
Storage
Store the toppings, tortillas, and cooked chicken in separate containers to preserve their textures. Cooked chicken can be refrigerated for up to 5 days, the slaw for up to 3 days (drain excess juices), and the crema for up to 3 days. To store the crema, press plastic wrap directly against its surface to prevent oxidation (will prevent it from turning brown). Keep the tortillas in an airtight container at room temperature.Meal Prep
- Jerk Seasoning: Can be whisked together and stored in an airtight container for up to 2 years.
- Marinade: Can be blended together and stored in the fridge for up to 5 days without the chicken.
- Chicken: Can be left to soak in the marinade for up to 12 hours. Cooked Jerk Chicken will last up to 5 days in the fridge.
- Pineapple Slaw: Can be assembled up to 2 days in advance, noting that the cabbage will soften over time. Drain of some of the juice before using.
- Avocado crema: Can be made up to 24 hours in advance. Make sure to press plastic wrap directly on the surface of the crema to prevent oxidation (from turning brown).
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Melissa says
These were really good! I made as instructed, using purchased jerk seasoning.and added some feta cheese to the finished product. I like them for a couple of reasons. The taste: The sweet pineapple in the slaw contrasts with the jerk spice and the creaminess of the crema. They’re also very work from home, weeknight dinner-friendly. Each component has only a few ingredients and can be put together quickly. I started the marinade before work, threw the pineapple slaw together at lunch, so the flavors had time to combine, and made the crema when the grill was heating up. Served with some coconut rice and corn on the cob. Yum!
Jen says
Thanks so much Melissa, your whole meal sounds delicious! I’m so pleased you found these tacos delicious and easy to make!
Maz says
Delicious. Me and husband loved it. Especially love the avocado sauce! Will be making again definitely
Jen says
Awesome, thanks for taking the time to comment Maz! I’m so pleased it will be on repeat!