With this recipe, you can turn cheap, boneless, skinless chicken thighs into a big ol’ delicious $20 Jerk Chicken Sandwich. Or get some slider buns and make a Jerk Chicken Sandwich bar…
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This one is so good because you start with some chicken thighs – they go directly into a jerk marinade. Then get a charcoal grill fire up with some Royal Oak (setup with a two-zone fire). After the chicken soaks for at least 1 hour, it can go directly onto to grill – over the hot coals.
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This is when I season the chicken thighs with Jerk Seasoning – right over the fire – because it smells so good! Once the chicken cooks a little, it’s time to glaze it with a Jerk Sauce until chargrilled and caramelized.
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To make the Jerk Chicken Sandwich, slice the chargrilled Jerk Chicken and put on a toasted brioche bun with Island Slaw and a Calypso Sauce.
WHAT MALCOM USED IN THIS RECIPE:
Description
Chargrilled SPICY Jerk Chicken Sandwich
- 3–4lbs boneless skinless thighs
Jerk Marinade
- 3 green onions chopped
- 2 scotch bonnet peppers (more if you like it hot!)
- 2 Tablespoons dark brown sugar
- 1/4 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 1 Tablespoon salt
- 1/2 Tablespoon black pepper
- 1 heaping Tablespoon Malcom’s Jammin’ Jerk Seasoning
Jerk Glaze
- 1/2 cup Ketchup
- 3 Tablespoons dark brown sugar
- 2 Tablespoons honey
- 2 Tablespoons fresh squeezed lime juice
- 2 Tablespoons red wine vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
- 1 tsp salt
- 1 teaspoon black pepper
- 2 dashes cayenne pepper
- 2 dashes white pepper
For the Jerk Chicken Sandwiches
- 1 pack of hamburger buns (lightly toasted)
- Green leaf lettuce
- Dill pickle slices
- Island Slaw (recipe below)
- Calypso Sauce (recipe below)
Island Slaw
- 4 Tablespoons Blue Plate Mayo
- 2 Tablespoons dijon mustard
- 1/4 cup red wine vinegar
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
- 1 bag of cole slaw mix
- 2 green onions chopped
- 1/4 cup diced red onion
- 1 Tablespoon finely diced scotch bonnet pepper
- 1 cup fresh pineapple chopped
Calypso Sauce
- 1/2 cup Blue Plate Mayo
- 1/4 cup ketchup
- 2 TBS scotch bonnet pepper hot sauce
- dash of white pepper
- season to taste with salt & black pepper
- Place the boneless skinless chicken thighs in a large ziplock bag. Combine the marinade ingredients and pour over the chicken. Close the bag and gently toss to coat each thigh. Place the bag in the refrigerator for at least 1 hour.
- Prepare a 2 zone charcoal grill – hot side and indirect side.
- Add the marinated chicken to the hot side of the grill working in batches. Season with additional jerk seasoning right on the grill.
- Flip and turn the chicken often until internal temp reaches 165.
- Brush each piece with the jerk glaze – recipe above.
- Continue to cook until the thighs reach 175 internal – it should be slightly charred and sticky from the glaze.
- After a short rest slice the thighs into small strips.
Island Slaw Directions
- In a small bowl combine the mayo, Dijon, red wine vinegar, salt and pepper. Mix until smooth.
- Place the bag of Cole slaw mix in a large mixing bowl. Add the green onion, diced red onion, scotch bonnet pepper, and pineapple.
- Toss it together using tongs and add the dressing mixture.
- Mix the slaw with tongs and cover with plastic wrap. Store in the refrigerator until ready to serve.
To build the sandwiches: Spread the calypso sauce on the top and bottom bun Layer on the dill pickle slices and lettuce. Pile on the jerk chicken and island slaw then the top half of the bun.
Keywords: jerk chicken sandwich, jerk chicken, jerk, grilled chicken, chargrilled
Malcom Reed
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