Jerk Chicken Tacos

01Method

1. 1

   Combine mayonnaise, half the jerk seasoning, and half the lime juice in a small bowl, whisking until smooth. Set the sauce aside.

2. 2

   In a separate bowl, whisk together the olive oil, remaining jerk seasoning, and remaining lime juice. Add the chicken thighs and toss until thoroughly coated.

3. 3

   Heat an outdoor grill to medium-high and lightly oil the grates.

4. 4

   Arrange the pineapple rings on the upper rack of the grill and place the chicken directly on the grates. Grill for 6 minutes, then flip both the pineapple and chicken. Continue cooking until the chicken is cooked through, about 6 more minutes — an instant-read thermometer inserted into the thickest part should reach at least 165°F (74°C). Move everything to a cutting board and allow to rest for 5 minutes.

5. 5

   Cut the chicken into thin strips and distribute among the tortillas. Roughly chop the grilled pineapple and add it to each tortilla as well.

6. 6

   Finish each taco with shredded cabbage, minced red onion, and cilantro, then drizzle with the reserved jerk mayo sauce. Serve right away.