Jerk Chicken Tacos

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  4 tbsp Jerk seasoning blend
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  4 tbsp Lime Juice, Fresh
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  1.5 lbs Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.5 tsp ½ teaspoon sea salt
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  0.8 cup Mayonnaise, Regular
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  12 Tortilla, Corn, 6-Inch(312g)
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  0.3 cup Yellow Onion
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  2 cup Pineapple
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  2 cup Cabbage, Green
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  Cilantro, Fresh

Instructions

1. 1In a large bowl, whisk together the olive oil, 2 tablespoons jerk seasoning, and 2 tablespoons lime juice. Add the chicken thighs and turn to coat thoroughly. Season with sea salt. Marinate for at least 30 minutes at room temperature or up to 24 hours refrigerated.
2. 2Heat a large skillet over medium-high heat for 2 minutes until very hot. Add the marinated chicken thighs and cook 6–8 minutes undisturbed until the underside is deep golden brown. Flip and cook 5–7 minutes more until the internal temperature reaches 165°F at the thickest part.
3. 3Transfer the chicken to a cutting board and rest 5 minutes, then slice thinly against the grain.
4. 4While the chicken rests, whisk together the mayonnaise, remaining 2 tablespoons lime juice, and remaining 2 tablespoons jerk seasoning in a small bowl to form the aioli. Set aside.
5. 5Warm the corn tortillas in the same skillet over medium heat, 30–45 seconds per side, until pliable with light char marks.
6. 6Build each taco: layer sliced chicken, minced red onion, diced pineapple, and shredded green cabbage onto a warm tortilla.
7. 7Drizzle the jerk aioli over each taco and top with fresh cilantro. Divide the assembled tacos and any remaining components evenly into 6 meal-prep containers.
8. 8Refrigerate the aioli and toppings separately from the chicken if prepping ahead; assemble just before eating for best texture.