In honor of Cinco de Mayo, we are shaking our taco thang up Caribbean style. Aren’t we all on one big happy planet? Let’s make it a taste bud celebration for all. Jerk chicken tacos with a side of pineapple mango relish, fresh and so summery. Thanks to the Food Network, this jerk marinade came in a jar (Oh, I said it. Filthy mouth.) Yes, I bought my marinade in a jar. First, it met my personal “if I can pronounce it, ingredient list rule,” and second it’s the Food Network, I think they know their stuff!
I think you will find I am a rule breaker. Caribbean food on Cinco de Mayo? You will see that I did not follow the cooking instructions on the jerk marinade sauce. I ended up using half the jar marinading the chicken overnight due to an unforeseen choir performance my child forgot to tell me about. Teens.
When I finally had a chance to grill, between a few midwest storms, I think it would have been more comfortable doing it the Food Network’s way. Regardless, I got to break in the grill for the season, spring style rain gear and all.
Which brings me to the impromptu Blood Orange Chili Margarita. Patience sometimes I lack, and an adequately iced shaken drink isn’t precisely of the utmost importance to me. Flavor is the primary factor, and when I came across Wild Poppy’s Blood Orange Chili Juice I knew what I was going to do. This impromptu margarita is self-serving satisfaction, no barkeep necessary. Mix your own, and be happy.
This post is entirely unsponsored — when I like something I share it. Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce and Wild Poppy Blood Orange Chili Juice. Da bomb.
Jerk Chicken Tacos
- 1 lb. chicken tenders
- 1 lb. chicken thighs
- One jar Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce
- Mini corn street tacos
You can follow the Food Network's instructions or mine. I took my chicken and marinaded refrigerated overnight in half the sauce in a covered dish.
Preheat grill for about 10 to 15 minutes till it is at 425-450 degrees. Direct grilled over medium heat for 9 to 10 minutes each side. The last five minutes I do a final mop of that awesome sauce, because more, in my opinion, is better.
Side note: I am always a chicken when it comes to RAW CHICKEN and still rely on my trusty internal thermometer. The one I have beeps when it's getting close so I can stand down and have a sippy of my BBQ girl drinkie.
Back to BBQ, your chicken needs to register for an internal temp of 165 degrees F. Take off grill and let rest for 10 minutes before slicing.
While chicken is resting, you will want to heat up your corn tortillas. Several ways to do this, you can foil wrap five and put on the grill for a few minutes on indirect heat. Or, if you have a flat top searing area on your gas grill like I do you can just gang up four and flip after a couple minutes till soften. I will invert a muffin pan and place each tortilla between the raised muffins to hold shells while I fill them with the shredded chicken. It is only this glamorous for my family. I do break out my fancy skewer skills for my guests.
Feel free to add the Pineapple Mango Relish and whatever fixings you like. I'd have thrown some avocado in the mix if I had it. Enjoy!