We love Chick-Fil-A nuggets, but ever since I realized they have MSG in their non-grilled ones, I have stopped getting them. This recipe was perfect to find because it is easy, fairly fast (outside of waiting for the marinade time, which I don’t count), and doesn’t require much fanciness. I had to buy pickles simply for the purpose of using their juice, but that was fine. These might not be a dead ringer for the famous nuggets, but I would say they were still good and maybe better because they don’t have any weird ingredients in them.
To be honest, I don’t think this is really close at all to traditional jerk chicken. At least, not from what I’ve seen previously. But, I do think it is a tasty sweet and slightly spicy chicken dish. You can certainly add extra spice to it, but as usual….we tone things down a bit in this house. More of a 1 star kind of restaurant here, haha.
We really do like tacos in this house. We hadn’t had them for awhile, but I wasn’t in the mood for more chicken, or even for beef. I wanted shrimp, but since I’m supposed to limit them right now, I decided to go with a white fish I am allowed to have in moderation. Yay! It was something new for us, and it ended up as a light meal that was still filling. I made my usual tortillas, adding in some dill this time. We also did our usual sides and discovered that my mini food processor works super well for guacamole. In fact, K said that is the only way to make it from now on. For our salsa, we had some fresh pineapple on hand and decided to mix it up a bit. We combined chopped tomatoes, salt, pepper, dried chopped onion (you could use raw), cilantro, and chopped pineapple into my new favorite salsa. It was amazing! Sweet, which paired really well with the savory tacos. I also loved the guacamole with the salsa.