JERK CHICKEN TACOS WITH MANGO SALSA
These Jerk Chicken Taco's with Mango Salsa are absolutely unbeatable when it comes to
fully amplified flavours. This will make your guests 'bogle' dance to Country Folk music.
For the Jerk Marinade
1 medium onion,
coarsely chopped 3 medium spring onions,
chopped 2 - 4 Scotch bonnet peppers,
chopped 4 garlic cloves, chopped
2 tablespoon Chinese five-spice powder
2 tablespoon ground allspice
2 tablespoon coarsely ground pepper
A few sprigs fresh thyme
1 - 2 tsp ground nutmeg
2 tbsp salt
1/2 cup soy sauce
1 tablespoon vegetable oil
1 - 2 tbsp chopped Ginger
2 TBsp Brown sugar
1/2 cup Orange juice
2 TBsp Rice wine vinegar (Shaoxing wine or any other)
Juice of a lime
1 to 1.5 kg of boneless chicken thighs
Mango Salsa (see recipe blog)
Jerk BBQ Sauce (see recipe blog)
Prep. Make the Jerk Marinade. Preheat oven to 180-degrees. Chop and put all vegetables (excluding ginger) on a roasting tray. Add thyme, brown sugar, salt, black pepper and olive oil to the vegetables and roast in oven for 10 minutes.
In a food processor combine the roasted vegetables with five-spice powder, allspice, pepper, thyme, nutmeg and salt; process to a coarse paste. Add the the soy sauce, vegetable oil, orange juice, rice wine, lime juice and brown sugar to the marinade and process until combined.
Wash and clean your chicken. Pour the marinade into a large, shallow dish, add the chicken and turn to coat. Cover and refrigerate overnight. Bring the chicken to room temperature before proceeding.
Start cooking. Preheat oven to 180-degrees. Add some vegetable oil to a hot griddle pan, in batches grill the chicken turning occasionally, until charred, 4 minutes per side. Put the chicken in oven and cook through, 45 to 60 minutes (or until cooked, make sure the inside is no longer pink). Remove from oven, allow to cool for 5 minutes before dicing.
Assemble your taco. Heat the tortillas, fill with diced jerk chicken and mango salsa and top with our homemade Jerk BBQ Sauce. Boom Blast!!!!