Are you licking the screen as much as we were when we received this post about Caribbean Chicken Tacos? OMG, we cannot wait to make this recipe, simple, flavorful and gorgeous! We are pleased to introduce you to Matt. I virtually met Matt Robinson when I noticed this “Real Food by Dad” reading Chez Us. What a dad man that cooks and blogs about easy, kid-friendly and absolutely gorgeous food, I had to check out his site. Then I felt like I was living under a rock, he was the other half to another very talented food blogger I admired, Naomi of Bakers Royale. Seems like the perfect duo – sweet and savory! Since, I have become a regular reader of Real Food by Dad, and love his simple and fresh meals; lucky family! You can find Matt on Twitter, YouTube, Pinterest, Instagram and G+.
There is no greater compliment than when the author of a blog I enjoy asks me to guest post.
When Denise asked me to share a taco recipe for Taco Tuesday, I knew exactly what kind I would make, Caribbean Chicken Tacos.
In my home, tacos are a regular thing, we must have about half a dozen or more variations. But these are my favorite, it’s hard for me to past up the flavors in this—maybe it’s the molasses, the ginger, the distinct Jamaican Allspice, or the slight spiciness of the habanero, or the citrus tang of the lime—oh, heck, it’s the combination of it all. And of course, there’s the mango and cilantro salsa that perfectly rounds out every bite.
These are super easy to make, and since it comes together in less than 30 minutes, you can definitely bookmark this for a weeknight dinner. How’s that for fast and easy?
Thank you for joining us at the Chez Us table; we love having you here.
Have you made this recipe? Please share what recipes you are enjoying from our site with us – we’d love to see them. Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.
Caribbean Chicken Tacos
**Serves 4
Ingredients:
- 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:
To prepare 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 marinade into chicken.
- Refrigerate for at least 24 hours.
- Grill for 4-5 minutes on each side, or until thickest part of 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 thickest part of the chicken reads 165 degrees on an instant-read thermometer.
To prepare Mango Cilantro Salsa:
Place all ingredients in a bowl and mix to combine.
I must be living under a rock, too. I’ve “known” Matt for awhile now and enjoy his posts and updates on G+, but I had no idea he was married to Bakers Royale. Regardless, I love the stuff he makes, and his photos are brilliant. These chicken tacos sounds like they’re bursting with flavor, although I did giggle a little when he described the habanero as being “mildly hot!” =)
So pleased to make your acquaintance, Matt, and even more delighted to pin this gorgeous taco recipe on my Recipes to Try board. I nodded along as you listed all the things that made it your favorite and knew it would be a favorite for me as well. Wish I had one of those colorful guys on my plate right now!
Ah, love seeing my babe at such an awesome site! You guys are truly a dynamic duo!!! We love your blog. BTW-I can totally vouch for how killer these are, but then again, Im a bit bias. 🙂
You read my mind, Chez Us…I totally wanted to lick my screen. These look soooooooooo good!! And the mango salsa is the perfect balance to the spicy chicken. Well done, Matt!
I apparently live under a boulder! I saw Matt’s work on G+ and thought it was fabulous and since learned about his wife’s beautiful site. Maybe I’m in a cave 😉 Wonderful recipe! Love the combination of cilantro and mango in the salsa. I’m drooling! Now I’m going to poke around your blog – cheers!
Hooray for taco tuesdays!!! LOVE Matt’s blog. . and will definitely check out yours too!
Nice Matt! A wonderful taco recipe… I bet it’d be great turned into a pescatarian (shrimp) taco!
Love this! And I’ve also been following his wife’s blog for years 🙂
Matt and Naomi are a dynamic duo! Such a talented (and well fed!) couple – this looks amazing!
These tacos sound wonderful! I am a huge fan of Matt’s dishes and I am glad to have been referred here to your blog through his!!!
Lucky of you to host Matt here. Beautiful recipe and pictures. Have a great week-end!
Oh good golly Matt these look scrump dilly icious! Pinned.
Ooooo…love the combination of spices in these. Gorgeous!