Jamaican Jerk Chicken Taco

Created by Executive Chef Wenford Patrick Simpson of B.B. King Blues Club & Grill

Chicken:
1½ lbs. Chicken Breast
2 Tablespoons Oil
¼ cup Lime or Orange Juice
3 Tablespoons Jerk Seasoning
1 teaspoon Salt

Pineapple Mango Salsa:
1 cup Pineapple
½ cup Fresh Mango, peeled and diced
¼ cup Cilantro, diced
½ Jalapeno, diced (optional)

Spicy Cream: ¾ cup Sour Cream, two tablespoons hot sauce, five small flour tortillas (fajita size)

Directions: Place chicken breast, oil, citrus juice, jerk seasoning, and salt in large Ziploc bag. Let this marinate at least 20 minutes – eight hours max to achieve maximum flavor. Once that is done, heat grill to medium low. Once heated, cook chicken for six-minutes per side, or until chicken is no longer pink.

Remove from grill and let the chicken rest for five -minutes. Place pineapple, mango, cilantro, and jalapeno (optional) in bowl and toss until mixed. In small bowl, stir together sour cream and habanero hot sauce. Place sliced jerk chicken in flour tortilla and top with pineapple salsa. Drizzle with spicy cream and a squeeze of lime or orange.

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