Jerk Chicken Wrap
Chicken thighs coated in an allspice, thyme and Scotch bonnet paste, grilled over direct heat and wrapped with crunchy cabbage slaw and a lime-scallion sauce. Heavy on warm spice, cut by acid.
- 1
Blend 4 of the scallions with the garlic, Scotch bonnet, thyme, allspice, nutmeg, cinnamon, soy sauce, lime juice, brown sugar, and oil into a thick paste. Wear gloves when handling the chile.
- 2
Coat the chicken thighs in the paste and let them stand at room temperature for 10 minutes while the grill heats to medium-high.
- 3
Toss the cabbage and carrot with the mayonnaise, the remaining chopped scallions, the lime juice for the sauce, and the salt. Refrigerate until needed.
- 4
Grill the thighs over direct heat for 6 to 7 minutes per side, until well charred at the edges and cooked to an internal temperature of 165°F at the thickest point.
- 5
Rest the chicken on a board for 5 minutes, then slice across the grain into strips.
- 6
Warm the tortillas on the cooler side of the grill for 15 seconds a side. Fill each with slaw and chicken, fold in the sides, and roll tightly.
Ingredients
- 6 scallions, roughly chopped
- 3 cloves garlic, peeled
- 1 Scotch bonnet chile, stemmed and seeded
- 1 tablespoon fresh thyme leaves
- 2 teaspoons ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless skinless chicken thighs
- 3 cups green cabbage, finely shredded
- 1 carrot, grated
- 1/4 cup mayonnaise
- 1 tablespoon lime juice, for the sauce
- 1/4 teaspoon salt
- 4 (10-inch) flour tortillas
Instructions
- 1
Blend 4 of the scallions with the garlic, Scotch bonnet, thyme, allspice, nutmeg, cinnamon, soy sauce, lime juice, brown sugar, and oil into a thick paste. Wear gloves when handling the chile.
- 2
Coat the chicken thighs in the paste and let them stand at room temperature for 10 minutes while the grill heats to medium-high.
- 3
Toss the cabbage and carrot with the mayonnaise, the remaining chopped scallions, the lime juice for the sauce, and the salt. Refrigerate until needed.
- 4
Grill the thighs over direct heat for 6 to 7 minutes per side, until well charred at the edges and cooked to an internal temperature of 165°F at the thickest point.
- 5
Rest the chicken on a board for 5 minutes, then slice across the grain into strips.
- 6
Warm the tortillas on the cooler side of the grill for 15 seconds a side. Fill each with slaw and chicken, fold in the sides, and roll tightly.