Jerk Chicken Tacos

Name: Jerk Chicken Tacos
Prep time: 10 min
Cook time: 300 min
Total time: 320 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 2 teaspoons dried thyme; 2 teaspoons ground nutmeg; 2 teaspoons ground cinnamon; 2 teaspoons ground allspice; 2 teaspoons ground ginger; 1 teaspoon ground black pepper; 1 teaspoon kosher salt; 2 tablespoons extra-virgin olive oil; 3 pounds boneless, skinless chicken thighs (trimmed of excess fat); 4 g reen onions (chopped, white and green parts separated); 6 cloves chopped garlic; 2 jalapeño peppers (with seeds, diced); 20 ounces pineapple chunks (unsweetened, in their juices); 1/4 cup white vinegar; corn tortillas; red cabbage (Shredded); crumbled feta cheese; lime wedges

An easy, delicious recipe for shredded slow cooker pulled jerk chicken, made with easy-to-find ingredients! Serve as tacos or over rice.

⏱️ 320 min 🔪 Prep: 10 min 🔥 Cook: 300 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

8 servings

2 teaspoons dried thyme
2 teaspoons ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons ground allspice
2 teaspoons ground ginger
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
3 pounds boneless, skinless chicken thighs (trimmed of excess fat)
4 g reen onions (chopped, white and green parts separated)
6 cloves chopped garlic
2 jalapeño peppers (with seeds, diced)
20 ounces pineapple chunks (unsweetened, in their juices)
1/4 cup white vinegar
corn tortillas
red cabbage (Shredded)
crumbled feta cheese
lime wedges

Steps

Prepare the rub: In a small bowl, stir together the thyme, nutmeg, cinnamon, allspice, ginger, black pepper, and salt.
Drizzle the olive oil over the top, then mix to form a paste.
Place the chicken thighs in a 6-quart slow cooker. Rub the spice paste over the top of each. Sprinkle in the white parts of the green onions (reserve the green tops for serving).
Pour the diced pineapple in its juice evenly over the top, then the white vinegar.
Add the garlic and jalapeños. Cover and cook on low for 4 to 5 hours, until the chicken is tender and cooked through.
Remove the cooked chicken to a plate and shred.
Remove the pineapple chunks with a slotted spoon and set aside. Transfer the remaining cooking liquid to a wide saucepan and heat over medium high, stirring often, until thickened and reduced by half, 5 to 10 minutes.
Stir in the shredded chicken and reserved pineapple, coating with the reduced glaze. Serve the filling as tacos, topped with reserved green onion tops, red cabbage, feta, and a squeeze of fresh lime juice.