Jamaican Jerk Chicken Sandwich
Jamaican Jerk Chicken Sandwich is a Caribbean sandwich of medium difficulty, ready in about 55 minutes and enough for 4 servings. Chicken thighs, Scotch bonnet pepper and allspice carry the flavour. The cooking is mostly grilling and blending. With 34 g of protein per serving (about 490 calories), it is a filling option.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 490 kcal
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Ingredients
For 4 servings
- 700 gchicken thighs
- 1Scotch bonnet pepper
- 1 tbspallspice
- 4 sprigsfresh thyme
- 3 stalksgreen onion
- 3 clovesgarlic
- 2 tbspsoy sauce
- 1lime
- 4brioche buns
- 150 gcoleslaw mix
Instructions
- Blend the scotch bonnet pepper, allspice, thyme leaves, green onion, garlic, soy sauce, and lime juice into a paste for the jerk marinade.
- Score the chicken thighs and coat generously with the jerk paste. Marinate for at least 30 minutes, or overnight for best results.
- Grill the marinated chicken over medium heat for 7-8 minutes per side until charred and cooked through. Let rest for 5 minutes.
- Toast the brioche buns lightly on the grill. Slice the chicken.
- Layer the jerk chicken on the buns and top with coleslaw mix. Serve immediately.
Cook’s notes
Scotch bonnets are very hot; wear gloves when handling them and use half a pepper if you want milder heat. The jerk paste can be made ahead and keeps for a week in the fridge. Marinating overnight gives the deepest flavour.
Nutrition per serving
- Calories
- 490 kcal
- Protein
- 34 g
- Fat
- 18 g
- Carbs
- 46 g
Approximate values for one serving.
About this recipe
- Cuisine: Caribbean
- Dish type: Sandwich
- In cookbook: Global Street Food
