Jerk cooking has its roots in Jamaica, where meat is seasoned with chiles, spices, herbs, and aromatics, and then cooked over fire to develop deep heat and smoky flavor. It’s a style of cooking that’s bold and expressive, built around balance rather than sheer intensity.
When I make jerk tacos, I’m thinking about those flavors first. The warmth of the spices, the heat from the chiles, and the slightly smoky edge are what drive the dish. Using a tortilla instead of the traditional format doesn’t change the heart of it—it just gives the flavors a different place to land.
What will you need?
- Habanero or Scotch bonnet peppers, stems removed
- white onion, chopped
- garlic
- lime
- brown sugar
- avocado oil
- allspice
- thyme
- cinnamon
- ground cloves
- ginger, peeled
- bay leaves
- pepper
- salt
- soy sauce
- Worcestershire sauce
- green onions, chopped, plus more for serving
- boneless, skinless chicken thighs
- flour tortillas, for serving
- Shredded purple cabbage, for serving
- Chopped cilantro, for serving
- Homestyle Ranch, for serving
How to make it
Add the Habanero, onion, garlic, lime juice, brown sugar, avocado oil, allspice, thyme, cinnamon, ground cloves, ginger, bay leaves, black pepper, salt, soy sauce, Worcestershire sauce, and green onions, to a food processor and blend.
Add the chicken to a bowl and pour over the blended ingredients. Massage the marinade into the chicken. Cover and let marinate in the fridge overnight.
Remove from the fridge and let it rest for 1 hour before cooking. This is the perfect time to get the charcoal ready for the grill. Heat charcoal in a chimney until gray and ashy. Pour to one side of the grill to set up offset grilling. Grill the chicken on the charcoal side until nice and charred on both sides, flipping about every 2 minutes. Once the chicken has good color and some charred bits, move to the non-charcoal side of the grill and continue to cook until the chicken reaches an internal temp of 165°F (74°C). Optionally you can bake the chicken in the oven at 425°F (218°C) for 20 to 25 minutes, flipping halfway through, until you reach an internal temp of 165°F (74°C).
Rest the chicken for 15 minutes, and then chop into bite-sized pieces. Warm the tortillas over the grill or an open flame on the stove to get some char. Fill with the chicken and top with shredded cabbage, fresh cilantro, green onions, and a drizzle of Homestyle Ranch.
