Who would have thought low FODMAP chicken jerk could taste so good! Jam packed with herbs and spices this recipe delivers a 10/10 flavour explosion. Pair it with a zingy red slaw and top with a refreshing yoghurt sauce to make some amazing tacos that are definitely worth the extra prep time!
Ingredients Chicken 700-800g chicken
2 tsp garlic infused oil
1 tbs lime juice
1 1/2 tbs soy sauce
2 tsp white vinegar
1 1/2 tsp brown sugar
2 tsp dried thyme
1 heaped tsp salt
1/2 tsp black pepper
1/2 tsp ground all spice
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 - 1/2 tsp cayenne pepper – depending on taste
Red Slaw 400g red cabbage, thinly shredded
2 medium carrots, grated
1/2 bunch coriander
1 tbs apple cider vinegar (can be replaced with white or white wine vinegar)
1/2 tbs olive oil
1 tsp sugar
Yoghurt Sauce 1/2 cup natural yoghurt (or lactose free yogurt if you’re lactose intolerant)
100g cucumber, seeded and finely chopped (approx. 6-7cm length of cucumber)
1 tbs garlic infused oil
Pinch of salt
Tacos 12 corn tortillas
Chilli flakes – Once assembled the chicken loses most of its heat so if you like your tacos hot, chilli flakes are a must.
Blend together all chicken marinade ingredients (bar the chicken!). Unroll chicken thighs and pull apart large pieces (I can usually get 1 off very easily) to create roughly even sized pieces. Cover chicken in marinade and refrigerate overnight (or for a minimum of 3 or so hours)
Pre-heat oven to 175 degrees fan forced. Place chicken in a lined baking tray, this will prevent the chicken getting stuck and help with clean up later! Roast chicken for 15 minutes on one side, then turn and cook for another 15 minutes or until cooked through. Turn oven to grill setting and grill for 4 or 5 minutes to slightly char chicken.
While chicken is cooking, mix cabbage, carrot, radishes and coriander in a medium bowl. Whisk vinegar, olive oil and sugar until well combined then toss through slaw.
Combine yoghurt with cucumber, garlic infused oil and salt. Whisk with a fork until well mixed.
When chicken is cooked, remove from oven and shred into bite sized strips.
Heat corn tortillas for 1-2 minutes on each side in a large fry pan or a sandwich press if you’ve got one handy. Top with slaw, chicken and yoghurt sauces. Serve while chicken is still hot.