Jerked Spiced Chicken Taco with Brown Butter Garlic Aioli
Ingredients
- 4 boneless chicken thighs
- ¼ cup of your favourite wet jerk seasoning
- 1 tbsp Olive oil
- 1 tsp Ground Cumin
- 4 flour tortillas, warmed
Aioli
- ¼ cup mayo
- 1 clove garlic
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tbsp browned butter
- Siracha to taste
Garnish
- 1 large ripe tomato
- 1 small avocado
- Small bunch cilantro leaves
- 1 cup shredded lettuce
Instructions
- Heat a large cast iron grill pan over high heat.
- Place chicken thighs into a glass bowl. Pour on jerk wet rub, oil and cumin. Stir to coat all the chicken meat. Cover and set marinate in fridge for 1 hour – 24 hours.
- Place aioli ingredients in a small food processor and blend until smooth. Add Sriracha Chili sauce to taste. Set aside until service time.
- Shred lettuce, dice tomatoes, and thinly slice avocados.
- Place marinated chicken thighs on pre heated stove top grill and cook for 3-4 minutes each side or until cooked through.
- Divide the lettuce, cilantro, tomato and avocado between the tortillas and top with the cooked chicken. Drizzle spiced mayo on top and serve immediately.
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