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Directions

Rinse off chicken, pat dry, and put into Ziploc bag.

Add remaining ingredients into bag, massaging everything together with your hands, seal bag- remove the air, and place it in a dish in your fridge for as long as possible (a couple hours- overnight)

Heat up your grill to high heat

Cook about 6-7 minutes on each side depending on how thick your chicken breasts are (you will see clear juices in the center) or until your internal temp on the thermometer reads 165-170.

Directions

Season chicken breasts with jerk seasoning, rubbing into both sides.

Cook over medium heat on the stove for 4-5 minutes on each side until cooked through.

Slice into strips. Whisk together mayo and 2 teaspoons jerk seasoning.

Assemble tacos. Place slaw/lettuce on each tortilla. Top with chicken, then drizzle with sauce.

Top with chopped cilantro. Serve with fresh lime wedges for drizzling on tacos.

Directions

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside.