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Home > posts > 2016 > 07 > Jerk Chicken Tacos (Sous Vide + Grilled)
Jerk Chicken Tacos (Sous Vide + Grilled) Wednesday, July 20, 2016, 07:00 PM

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Meredith and I were having a friend over so ee decided to again try to replicate Torchy's Brushfile Taco (see 2016-04-07 but decided to use a different jerk chicken recipe (and method)

We decided to go (mostly) with the Serious Eats FoodLab (Local 1) recipe. Kenji, in typical fashion, goes overboard. We just used his original marinade.

I did make a few small changes to the marinade:

The marinade was really good. I was eating some of it with a spoon! I think we could try to thicken this (though it may then not be enough volume to blend) and make it into a sauce. Either way, we would certainly use the marinade again!

I marinated the chicken for 3 days (very long). I then followed 2016-06-28 and did the chicken at 145°F. I did it for about 2 hours with the chicken still in the marinade in the bags.

I then grilled it at the highest temp for 1 minute per side as the sear step.

Flavor wise, I like it a lot. I would certainly scale up using this recipe. Method wise, I was a bit torn. I love sous-vide but finishing on the grill was kind of a waste. It stuck some (since we intentionally not leaving it on long enough to cook) and there wasn't much benefit. Plus, it took a lot of time and propane to grill it. On the plus side, I could do it all at once, I didn't have to heat up the house, and I didn't set off smoke alarms.

I think next time, I will either sous-vide or grill, but not both. If I sous-vide, I will either just shred it or I will sear it and slice it.

Or, I will just grill it. Then you get the (appropriate for the meal) char, etc. And I may consider keeping the skin on, but we'll see.

Also, with the sous-vide, the chicken was almost too moist. It just didn't quite feel right for this. Kind of strange I guess.

Anyway, we just assembled with fat-free greek yogurt, chicken, marinade2,mango, Torchy's Diablo sauce, and cilantro. (I forgot to take a photo of mine. We used my friend's photo but we assembled hers differently and without Diablo sauce so it is missing in the above photo)

Additional Photos


  1. U: guest, P: name of my dog, all lower case 

  2. Another advantage of sous-vide is that the marinade cooks too so you can recover it (plus extra liquid) and it is safe 


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