Ingredients
2
2 servings
- •2 (5 ounce) skinless, boneless chicken breasts
- •2 tablespoons jerk paste
- •2 tablespoons jerk seasoning, divided
- •0.25 cup chicken broth, or more as needed
- •4 (6 inch) flour tortillas
Instructions
- Put chicken breasts in a zip-top bag and add jerk paste and 1 tablespoon jerk dry seasoning. Marinate in the refrigerator for 1 hour. You can prepare charcoal grill while the chicken marinates.
- While chicken marinates, preheat a charcoal grill to high heat.
- Place chicken on the, "cool," side of the grill and cover. Cook, checking every 5 to 7 minutes, until chicken is no longer pink in the centers. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C).
- Let cool enough to handle, 5 to 10 minutes; cut into bite-sized pieces.
- Pour chicken broth into a saucepan. Add diced chicken and remaining jerk dry seasoning. Mix well, reduce heat, cover, and let simmer for 10 to 15 minutes. Add a little more broth at a time if needed.
- Remove from heat and transfer chicken to tortillas with any toppings you prefer before serving.
Nutritional Facts
Per 2 servings
- Calories: 389
- Carbohydrate: 40g
- Fat: 16g
- Fiber: 4g
- Protein: 44g
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