Easy Jerk Chicken Pork Rind Nachos:
Foods like jerk chicken, that are full of aromatics, spices, and flavors just call to my soul. I spent three years teaching culinary arts in South Florida, where many of my students had a Jamaican background. In that time, I fell in love with many of the flavors you often find in caribbean cuisine. Additionally, I wanted something fairly easy and really delicious to go with this week’s Bon Appeteach “Book Club” cocktail, The Christmas Colada. Jerk chicken, pineapple, coconut… After eating and drinking all of this, it definitely doesn’t feel like mid December in Kansas City now my friends! Find the full recipe for my Easy Jerk Chicken Pork Rind Nachos below and read through for all the tips and tricks!
- Cast Iron Skillet
- Knife & Cutting Board
- Mixing Bowl
- Food Processor or Blender
Classic jerk chicken is marinated in a blend of spices and flavors such as garlic, nutmeg, cinnamon, and hot peppers, like scotch bonnets. Scotch bonnets are extremely spicy and if you choose to use these in this recipe, please handle them carefully (with gloves) to prevent the oils from getting on your skin (because only bad things can come from this ok… just trust me). Living in the midwest, the hottest pepper I could find locally were habaneros, so I used those instead. I used a food processor to blend the peppers, onion, garlic, and all the spices together with a little olive oil. Coat the chicken thoroughly and ideally, let the chicken soak overnight to really develop the flavor before frying, roasting, or my favorite, grilling. If you’re really looking for a faster method, you can coat and sear the chicken too. This won’t have quite as much flavor but will work in a pinch.
I prefer to grill my jerk chicken. I like the flavor, the char, and the caramelization that comes from this method of cooking. If the grill is already going, then I might as well smoke my nachos on the grill too. This can obviously be done in the oven too if needed. I throw my pork rinds (keto friendly food at it’s finest) into the bottom of a cast iron skillet, add my grilled, the sliced grilled jerk chicken, and top with monterey jack cheese. Smoke on indirect heat until the cheese is nice and melted. Finish it off with some red cabbage, cilantro, green onion, avocado and jerk seasoned sour cream!
Looking for a great cocktail to go along with these Easy Jerk Chicken Pork Rind Nachos? Check out my favorite tiki drinks from the Bon Appeteach “Book Club” like this Singapore Slinger, the Zombie Cocktail, the tried and true Grog and this week’s Colada (on the rocks). Cheers!
Easy Jerk Chicken Pork Rind NachosPrint Recipe
- 1/2 Onion,chopped
- 2 Habaneros or Scotch Bonnets
- 1 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- Salt & Pepper
- 3 Garlic Cloves
- 1/4 cup Olive Oil
- 1 lb Chicken Breast
- 2 cups Monterey Jack Cheese, shredded
- 4 cups Pork Rinds
- 1/2 cup Shredded Red Cabbage
- 1/2 Avocado, diced
- 2 Green Onions, chopped
- Sour Cream
Add the first 7 ingredients into a food processor and pulse till you form a paste. Poke a few holes in the chicken with a fork and place the chicken and the marinade in a shallow container or plastic bag. Marinade overnight if possible for maximum flavor.
Preheat the grill to 400 F and set it for half indirect and half direct cooking. Place the chicken on direct heat and cook 4-5 minutes per side until they reach an internal resting temperature of 165 F. Remove from the heat and slice the chicken.
Assemble the nachos in a cast iron skillet by placing the pork rinds on the bottom, sprinkle with the shredded jerk chicken, monterey jack cheese. Smoke on indirect heat until the cheese is melted.
Remove from the heat and top with the cabbage, green onion, avocado cilantro, and sour cream if desired.