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Caribbean Chicken Tacos

Ingredients:

Chicken:
1 habanero
3 scallions, coarsely chopped
2 garlic cloves
1-inch ginger, cut into quarters
¼ cup oil
2 tablespoons molasses
3 tablespoons sugar
2 teaspoon Jamaican Allspice
1 teaspoon coarse salt
¼ cardamom
2 lbs. chicken breast

Mango Cilantro Salsa:
2 mangos, peeled and diced
2 tablespoon cilantro, chopped
3 tablespoons lime juice

Directions:

Caribbean chicken:
Place all ingredients except for the chicken in a food processor and process until smooth.
Pierce chicken with a fork to create little holes. Transfer marinade and chicken into a plastic bag and seal. Rub the marinade into the chicken.
Refrigerate for at least 24 hours.
Grill for 4-5 minutes on each side, or until the thickest part of the chicken reads 165 degrees F on an instant-read thermometer.
Alternately, you can bake the chicken in the oven at 350 degrees for about 20-25 minutes or until the thickest part of the chicken reads 165 degrees on an instant-read thermometer.

Mango Cilantro Salsa:
Place all ingredients in a bowl and mix to combine.

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