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These healthy and delicious Grilled Jerk Chicken Tacos are topped with gold kiwifruit salsa and served with a side of sweet coconut plantations. Fire up your BBQ and get outside for dinner. | theendlessmeal.com

Grilled Jerk Chicken Tacos with Kiwi Salsa

  • Author: Kristen Stevens
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: grill
  • Cuisine: Mexican

Description

These healthy and delicious Grilled Jerk Chicken Tacos are topped with gold kiwifruit salsa and served with a side of sweet coconut plantations. Fire up your BBQ and get outside for dinner.


Scale

Ingredients

Marinate the jerk chicken:

  • 1/2 yellow onion
  • Juice from 2 limes
  • 2 tablespoons each: oil and soy sauce
  • 1 teaspoon each: black pepper, allspice, oregano, and thyme
  • 1/2 teaspoon each: cinnamon and nutmeg
  • 1 tablespoon brown sugar
  • 4 garlic cloves
  • 1 jalapeño pepper
  • 8 boneless, skinless chicken thighs

Make the Gold Kiwifruit salsa:

  • 3 SunGold Kiwifruits, diced
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • A pinch of sea salt

Make the sweet coconut plantains:

  • 1 tablespoon coconut oil
  • 1 ripe (brown) plantain
  • Optional: 2 tablespoons sugar

To serve:

  • 8 corn tortillas, warmed in your oven for a few minutes
  • Optional toppings: sour cream, guacamole, limes, cilantro, and jalapeños

Instructions

  1. Place all the jerk chicken ingredients EXCEPT the chicken into your blender. Blend on high until smooth. Place the chicken in a sealable plastic bag and pour the marinade over the chicken. Squish the bag around a little so that each of the chicken thighs are coated. Place in your fridge to marinate for at least 30 minutes.
  2. While the chicken is marinating, prepare the rest of dinner. Make the SunGold Kiwifruit salsa by mixing together all of the salsa ingredients in a medium-sized bowl.
  3. Slice the plantains into 1/2 inch thick rounds. Heat the coconut oil in a large frying pan over medium heat. If you’re using the sugar, toss the plantains in the sugar. Add the plantains to the frying pan and fry, turning once, until they are soft and caramelized.
  4. Preheat your grill to medium-high. Remove the chicken from the bag and discard the marinade. Grill, turning a few times, until the chicken begins to char and is cooked through, about 15 minutes.
  5. Serve the Jerk Chicken Tacos filled with chicken, topped with the salsa, yogurt, and guacamole, and the caramelized plantains, limes, cilantro and jalapeños on the side.

Notes

If you’re cooking for a crowd, you can double the chicken without doubling the marinade.

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