Saturday, June 15 –
Looks like I fell behind on posting again. Sorry guys! I will try to catch back up again. The summer has just stolen my attention away from sitting and writing at a computer.
I took the slow cooked jerk chicken recipe and instead of the taco recipe, hoping that the chicken would be tender and juicy. I slow cooked the chicken, using the exact amounts listed below, and let it cook in the crock pot for about 6 hours. Then I took it out, shredded it, and put it in a serving bowl. I put the reserved sauce in a bowl on the side so that people could control how spicy their tacos were. Then I used the mango salsa recipe as it is below and set that out along with the taco shells.
We had a bunch of people over for this dinner, but because I waited so long to write it, I forget who all brought what. MyBuddy and ChinUp brought an orange rum cake and a hibiscus punch. Mr. Hero brought booze. And I believe that LightsOn brought coleslaw and a bunch of meat that we grilled. I think we also had BabyBear, GrandpaBear, Missing Man, Texan Boy, and CannonBall. If I missed anyone, I sincerely apologize!
Jerk Chicken Tacos with Mango Salsa
- 4 skinless, boneless chicken breast halves
- 4 tablespoons Jerk Seasoning/Sauce/Paste (We recommend Jamaican brands Jerk Seasoning, Sauces/paste – Walkerwood, Jamaica Country Style etc)
- 3 shredded cups cheddar cheese,
- 12 taco shells
- 1 cup diced mango
- 1 small red bell peppers (diced)
- 1 small red onion diced red onion (diced)
- 1 jalapeno pepper (de-seeded and minced)
- 3 tablespoons fresh cilantro leaves (chopped)
- 1 tablespoon lime juice
METHOD: Rub each breast half with jerk sauce/paste, and place in a shallow dish. Cover, and refrigerate at least 1 hour. Cook chicken on a low fire on the barbeque grill. Mango Salsa Sauce: Combine mango, red bell peppers, onion, jalapeno pepper, cilantro leaves and lime juice. Put in the refrigerator and chill. Warm up the shells. Once the chicken is cooked dice them into thin slices. Layer the 12 tacos in this order: cheese, Jerk chicken (Optional: Add more Jerk Sauce), Mango Salsa. Optional: Garnish with shredded lettuce. Serving size 6-8
Slow Cooker Jerk Chicken
- 8 scallions, chopped coarse
- 1/4 cup vegetable oil
- 2 habanero chilies, stemmed and seeded
- 1 (1-inch) fresh ginger, peeled and sliced 1/4 inch thick
- 2 tablespoons molasses
- 3 garlic cloves, peeled
- 1 tablespoon thyme
- 2 teaspoons allspice
- 1/4 teaspoon cardamom
- 1 teaspoon coarse salt
- 4 pounds bone-in, skin-on chicken pieces (split breasts, thighs)
- lime wedges for serving
Place scallion, oil, habaneros, ginger, molasses, garlic, thyme, all spice, cardamom, and salt in a food processor or blender and puree. Transfer 1/2 cup mixture to slow cooker; reserve remaining mixture.
Add chicken to slow cooker and coat evenly with scallion mixture. cover and cook until chick is tender, about 4- 6 hours on low.
Position oven rack 10 inches from broiler element and start broiler. Place a wire rack in a foil lined bake sheet and coat with vegetable spray. Transfer chicken, skin side down onto rack. Brush chicken with half of reserved scallion mixture and broil until lightly charge and and crisp, about 10-15 minutes. Flip chicken over, brush with remaining scallion mixture and continue to broil until lightly charred and crisp on second side, about 5-10 minutes. Serve with lime wedges.