Jerked Spiced Chicken Taco with Brown Butter Garlic Aioli

recipe by:
The Best Dressed Chicken
  • 4 boneless chicken thighs
  • ¼ cup of your favourite wet jerk seasoning
  • 1 tbsp Olive oil
  • 1 tsp Ground Cumin
  • 4 flour tortillas, warmed
  • ¼ cup mayo
  • 1 clove garlic
  • 1 tbsp honey
  • 1 tsp ground cumin
  • 1 tbsp browned butter
  • Siracha to taste
  • 1 large ripe tomato
  • 1 small avocado
  • Small bunch cilantro leaves
  • 1 cup shredded lettuce
Jerked Spiced Chicken Taco with Brown Butter Garlic Aioli
  • 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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