Jerk Chicken Sandwich
Recipe Overview
Overview
This Jerk Chicken Sandwich is a delightful combination of flavors and textures that will transport you straight to the Caribbean. The star of the show is the boneless skinless chicken thighs, which are marinated in a vibrant jerk marinade made with green onions, Scotch bonnet peppers, dark brown sugar, soy sauce, and fresh lime juice. This marinade not only infuses the chicken with a rich, spicy flavor but also helps keep it juicy during grilling.
Once the chicken is marinated, it’s grilled over hot coals, allowing for that perfect char and smoky flavor. The grilling process is straightforward, and the aroma that fills the air is simply irresistible. As the chicken cooks, it caramelizes beautifully, creating those delicious crispy bits that everyone loves.
To complement the chicken, a refreshing island slaw is prepared with a mix of cabbage, carrots, and fresh pineapple, all tossed in a creamy dressing. This slaw adds a crunchy texture and a sweet contrast to the spicy chicken, making each bite a harmonious blend of flavors. The sandwich is assembled with toasted brioche buns, a layer of Calypso sauce, and plenty of the grilled chicken topped with the slaw.
This recipe is perfect for summer cookouts, family gatherings, or any time you want to impress your guests with a taste of the Caribbean. It’s easy to make, packed with flavor, and sure to be a hit at your next barbecue.
Recipe Details
Steps & Tips
Pick up a pack of boneless skinless chicken thighs.
Tip: Adjust the heat level of the marinade by using more or less Scotch bonnet pepper.
Chop three green onions finely.
Add half of four or five Scotch bonnet peppers to the bowl.
Add dark brown sugar, soy sauce, fresh lime juice, salt, black pepper, and jerk seasoning to the bowl.
Let the chicken marinate in the refrigerator for about an hour.
Drizzle olive oil into the marinade and mix well.
Place chicken thighs in a Ziploc bag, pour marinade over, squeeze out air, and toss to coat.
Tip: Whip the coleslaw dressing until smooth to avoid lumps.
Mix Blue Plate mayonnaise, Dijon mustard, salt, black pepper, and red wine vinegar in a bowl.
Add a bag of coleslaw mix to the bowl.
Tip: Let the coleslaw sit in the fridge for 30 minutes to an hour for better flavor.
Toss the coleslaw mix with the dressing and let it sit.
Set up a two-zone fire on the grill with Royal Oak briquettes.
Place marinated chicken thighs on the hot grill grate.
Tip: Use a two-zone fire for grilling to manage cooking temperatures.
Tip: Sprinkle extra jerk seasoning on the chicken while cooking for more flavor.
Sprinkle extra jerk seasoning on the chicken while grilling.
Flip the chicken every minute or so until cooked through.
Brush the chicken with jerk glaze while grilling.
Continue to flip and glaze the chicken until caramelized.
Tip: Watch the chicken closely to prevent the sugars in the glaze from burning.
Cut grilled chicken into bite-sized strips.
Tip: Cut the chicken into strips for better bites and to fit more on the sandwich.
Butter and toast brioche buns.
Tip: Use a mix of Blue Plate mayo and ketchup for a flavorful sauce on the sandwich.
Layer Calypso sauce, pickles, lettuce, and chicken on the bottom bun.
Top the chicken with island coleslaw and place the top bun.
Serve the jerk chicken sandwich.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Gluten
→ Substitution: Gluten-Free Bread
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Jerk chicken is traditionally made with whole chickens, but boneless thighs are preferred for sandwiches due to their flavor and juiciness.
- •Scotch bonnet peppers are commonly used in jerk seasoning, providing a distinct heat and flavor.
- •Marinating chicken for at least an hour allows it to absorb the flavors of the jerk marinade.
- •The addition of fresh pineapple in the slaw adds sweetness and balances the heat from the jerk chicken.
