Follow these steps for perfect results
scotch bonnet peppers
seeded and chopped
green scallion
chopped
onion
chopped
garlic cloves
chopped
fresh thyme leaves
chopped
ground allspice
ground cinnamon
ground nutmeg
ground ginger
black pepper
salt
lime
Juice of
white vinegar
olive oil
water
chicken breasts
boneless skinless
jerk-marinated chicken breasts
mango
pitted, peeled, and chopped
lime
Juice of
cayenne pepper
corn tortilla chips
Monterey Jack cheese
shredded
Whisk marinade ingredients in a bowl.
Marinate chicken in the refrigerator for at least 4 hours, preferably overnight.
Preheat oven to 350°F.
Grill chicken over medium heat until internal temperature reaches 165°F.
Let the chicken cool and shred it with a fork.
Puree mango, lime juice, and cayenne into a slaw-like texture.
Layer tortilla chips in a 9x13-inch pan.
Distribute chicken and mango mixture over chips.
Cover with shredded cheese.
Bake for 15 minutes, or until cheese is melted.
Serve with pico de gallo and guacamole.
Expert advice for the best results
Adjust the amount of scotch bonnet peppers to control the spice level.
Marinate the chicken for at least 4 hours for maximum flavor.
Everything you need to know before you start
20 minutes
Marinade can be made ahead
Pile high on a platter, garnish with cilantro.
Serve with pico de gallo and guacamole.
A classic Jamaican beer
Discover the story behind this recipe
Popular street food in Jamaica.
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