Recipes, re-invented from cooking shows
Jerk Chicken Tacos
Prep. Time:
Baking Time:
Total Time:
50 mins
35 mins
3 hours 25. mins
Serves:
8 tacos (serves 4)
Emily created this dish for Celebrity MasterChef UK ™ Series 21. Her jerk chicken tacos give Mexican form a Jamaican spin, with a sriracha mayo, a bright mango salsa and deep-fried plantain chips the judges called outstanding. This version keeps the praised plantain and bold flavors while charring t...
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Ingredients
FOR THE JERK MARINADE: 4 scallions, roughly chopped 1 Scotch bonnet pepper, seeded to taste (or a habanero) 4 garlic cloves 1 tbsp chopped fresh ginger 1 tbsp fresh thyme leaves 2 tsp ground allspice 1 tsp ground black pepper 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1 tbsp dark brown sugar 2 tbsp soy sauce 2 tbsp lime juice 2 tbsp neutral oil 1 tsp kosher salt 1 1/2 lb (about 6) boneless, skin-on chicken thighs
FOR THE MANGO SALSA: 1 large ripe mango, diced 1/4 cup finely diced red onion 1/4 cup finely diced red bell pepper 2 tbsp chopped cilantro 1 tbsp lime juice Pinch of kosher salt
FOR THE PLANTAIN CHIPS: 2 firm, fully green plantains About 4 cups neutral oil, for deep-frying Flaky salt, to finish
FOR THE CORN TORTILLAS: 1 1/2 cups masa harina 1/2 tsp kosher salt 1 cup warm water, plus more as needed
FOR THE CHICKEN: 1 tbsp neutral oil, for searing
FOR THE SRIRACHA MAYO: 1/2 cup mayonnaise 2 tbsp sriracha 2 tsp lime juice
EQUIPMENT: Food processor Mandoline Heavy saucepan or deep fryer Deep-fry thermometer Tortilla press (or two plastic sheets and a heavy flat pan) Griddle or comal Cast-iron skillet Instant-read thermometer
Method
STEP 1: MARINATE THE CHICKEN
Blitz the scallions, Scotch bonnet, garlic, ginger, thyme, allspice, black pepper, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil and salt to a coarse paste in a food processor. Rub the paste all over the chicken thighs, cover and refrigerate for at least 2 hours, ideally overnight (up to 24 hours).
STEP 2: MAKE THE MANGO SALSA
Combine the mango, red onion, bell pepper, cilantro, lime juice and a pinch of salt. Let it stand for 20 minutes so the mango releases its juices, and keep the juices with the salsa.
STEP 3: FRY THE PLANTAIN CHIPS
Peel the plantains and slice them very thinly on a mandoline. Heat the oil in a heavy saucepan to 350°F, checking with a deep-fry thermometer. Fry in small batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and sprinkle with flaky salt immediately. If the chips turn out chewy, the slices are too thick or the plantain is too ripe.
STEP 4: PRESS THIN TORTILLAS
Mix the masa harina and salt, then add the warm water and knead to a dough that feels like soft clay and does not crack at the edges. If it cracks, knead in more water a teaspoon at a time. Cover and rest for 15 minutes. Divide into 8 balls and press each between plastic sheets in a tortilla press to about 1/16 inch thick and 6 inches across. Cook on a very hot, dry griddle for about 1 minute per side until spotted and puffed. Keep warm wrapped in a clean towel. A thin, even round folds without breaking and gives a clean taco shape.
STEP 5: CHAR THE CHICKEN, THEN FINISH GENTLY
Scrape off the excess marinade. Heat the oil in a cast-iron skillet over high heat and sear the thighs skin side down for 5 to 6 minutes until deeply charred, for a smoky, slightly burnt jerk flavor. Turn, lower the heat to medium and cook until an instant-read thermometer in the thickest part reads 175°F, about 6 to 8 minutes more. If the marinade starts to burn before the chicken is cooked, lower the heat sooner. Do not cook it further; thigh stays juicy at this temperature.
STEP 6: REST AND SLICE THE CHICKEN
Rest the chicken for 5 minutes, then slice across the grain. Spoon any resting juices back over the slices.
STEP 7: MAKE THE SRIRACHA MAYO
Whisk the mayonnaise, sriracha and lime juice together to a pourable drizzle.
STEP 8: ASSEMBLE
Spread a spoonful of sriracha mayo on each tortilla, add the chicken, top with the salsa and its juices, and finish with more sriracha mayo. Serve 2 tacos per plate with a pile of plantain chips.
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Instructions
FOR THE JERK MARINADE:
4 scallions, roughly chopped
1 Scotch bonnet pepper, seeded to taste (or a habanero)
4 garlic cloves
1 tbsp chopped fresh ginger
1 tbsp fresh thyme leaves
2 tsp ground allspice
1 tsp ground black pepper
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp dark brown sugar
2 tbsp soy sauce
(/interesting-ingredients/soy-sauce)2 tbsp lime juice
2 tbsp neutral oil
1 tsp kosher salt
(/interesting-ingredients/diamond-crystal-kosher-salt)1 1/2 lb (about 6) boneless, skin-on chicken thighs
FOR THE MANGO SALSA:
1 large ripe mango, diced
1/4 cup finely diced red onion
1/4 cup finely diced red bell pepper
2 tbsp chopped cilantro
1 tbsp lime juice
Pinch of kosher salt
FOR THE PLANTAIN CHIPS:
2 firm, fully green plantains
About 4 cups neutral oil, for deep-frying
Flaky salt,(/interesting-ingredients/flaky-sea-salt) to finish
FOR THE CORN TORTILLAS:
1 1/2 cups masa harina
1/2 tsp kosher salt
1 cup warm water, plus more as needed
FOR THE CHICKEN:
1 tbsp neutral oil, for searing
FOR THE SRIRACHA MAYO:
1/2 cup mayonnaise
2 tbsp sriracha
2 tsp lime juice
EQUIPMENT:
Food processor
Mandoline
Heavy saucepan or deep fryer
Deep-fry thermometer
Tortilla press (or two plastic sheets and a heavy flat pan)
Griddle or comal
Cast-iron skillet
Instant-read thermometer
Heading 5
Ingredients
STEP 1: MARINATE THE CHICKEN
Blitz the scallions, Scotch bonnet, garlic, ginger, thyme, allspice, black pepper, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, oil and salt to a coarse paste in a food processor. Rub the paste all over the chicken thighs, cover and refrigerate for at least 2 hours, ideally overnight (up to 24 hours).
STEP 2: MAKE THE MANGO SALSA
Combine the mango, red onion, bell pepper, cilantro, lime juice and a pinch of salt. Let it stand for 20 minutes so the mango releases its juices, and keep the juices with the salsa.
STEP 3: FRY THE PLANTAIN CHIPS
Peel the plantains and slice them very thinly on a mandoline. Heat the oil in a heavy saucepan to 350°F, checking with a deep-fry thermometer. Fry in small batches for 2 to 3 minutes until golden and crisp. Drain on paper towels and sprinkle with flaky salt immediately. If the chips turn out chewy, the slices are too thick or the plantain is too ripe.
STEP 4: PRESS THIN TORTILLAS
Mix the masa harina and salt, then add the warm water and knead to a dough that feels like soft clay and does not crack at the edges. If it cracks, knead in more water a teaspoon at a time. Cover and rest for 15 minutes. Divide into 8 balls and press each between plastic sheets in a tortilla press to about 1/16 inch thick and 6 inches across. Cook on a very hot, dry griddle for about 1 minute per side until spotted and puffed. Keep warm wrapped in a clean towel. A thin, even round folds without breaking and gives a clean taco shape.
STEP 5: CHAR THE CHICKEN, THEN FINISH GENTLY
Scrape off the excess marinade. Heat the oil in a cast-iron skillet over high heat and sear the thighs skin side down for 5 to 6 minutes until deeply charred, for a smoky, slightly burnt jerk flavor. Turn, lower the heat to medium and cook until an instant-read thermometer in the thickest part reads 175°F, about 6 to 8 minutes more. If the marinade starts to burn before the chicken is cooked, lower the heat sooner. Do not cook it further; thigh stays juicy at this temperature.
STEP 6: REST AND SLICE THE CHICKEN
Rest the chicken for 5 minutes, then slice across the grain. Spoon any resting juices back over the slices.
STEP 7: MAKE THE SRIRACHA MAYO
Whisk the mayonnaise, sriracha and lime juice together to a pourable drizzle.
STEP 8: ASSEMBLE
Spread a spoonful of sriracha mayo on each tortilla, add the chicken, top with the salsa and its juices, and finish with more sriracha mayo. Serve 2 tacos per plate with a pile of plantain chips.
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