Jerk Chicken Street Tacos

Culinary fusion at its finest! All the flavor of jerk chicken (lime, garlic, hot pepper, cinnamon, cloves, allspice) nestled into soft tortillas and topped with lettuce, cheese and salsa. Jamaican inspiration, Mexican presentation. And, this is BY FAR my best jerk seasoning ever. I blended my favorite dry rub ingredients with my all-start liquid marinade ingredients and, dayem! Flavor is huge, chicken is moist, and dinner is served.

No joke - flavor is enormous! Combining dry and wet rub/marinade ingredients is what totally changed the game. You get all that Jamaican jerk flavor from the dry rub (with a handful of pantry-staple spices and herbs) and the liquid marinade keeps the chicken super moist as it roasts.

And talk about easy! The chicken is marinated and roasted in the same pan. Done and done.
Why did I suggest cutting the chicken into 4-inch pieces? So more of the chicken interacts with the marinade! More interaction, more flavor on every inch of that bird.

Jerk Chicken Street Tacos 

2 green onions, cut into 1-inch pieces
2 garlic cloves, peeled and smashed
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon honey or brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme leaves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1 pound boneless skinless chicken breasts or thighs, cut into 4-inch pieces
Street taco-size tortillas
Optional serving suggestions: 
Shredded lettuce
Shredded cheese
Salsa
Hot sauce

In a food processor or blender, combine the green onions, garlic, lime juice, soy sauce, honey, red pepper flakes, thyme, cinnamon, allspice, nutmeg, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Process until coarsely ground.
Transfer the mixture to a shallow roasting pan and add the chicken. Turn to coat the chicken with the marinade. Cover with plastic wrap and refrigerate 3 to 24 hours to marinate.
Preheat the oven to 400 degrees. Roast the chicken for 20 to 25 minutes, until browned and cooked through, turning the chicken once during cooking. Thinly slice the chicken and serve with desired toppings.
Serves 4