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Jerk Chicken Sandwich

A quick and easy, grab-and-go lunch, these jerk chicken sandwich recipes are the perfect way to use leftover cooked chicken from a Sunday roast or any other meal. You can add a spicy kick to it with the Jamaican jerk sauce or layer it with avocado and salad.

Sandwiches no longer require to be the desperate reserve of grey lunchtimes in motorway services. Neither is it a quick fix for those who are pressed for time anymore.

It takes no stretch to turn a simple sandwich into a meal fit for a king. So, come on, spice up your sanger with these jerk chicken sandwich recipes!

Jerk Chicken Sandwich by Cooking Channel TV

Ingredients for the Jerk Sauce

  • 10 roughly chopped garlic cloves
  • 3 roughly chopped Scotch bonnets
  • 2 thumbs of roughly chopped ginger
  • 2 roughly chopped yellow onions
  • 1/2 chopped fresh pineapple, cleaned and cored
  • 1/2 cup of golden sugar
  • 4 tablespoons of allspice
  • 4 tablespoons of dried thyme
  • 3 teaspoons of nutmeg
  • 2 cups of white vinegar
  • 1/2 cup of soy sauce
  • 4 limes, juiced
  • 1 cup of olive oil
  • 1 whole chicken, deboned, and cut into 8 pieces, and the breasts are cut in half

For the Grilled Pineapple

  • 1 whole pineapple, clean, cored, quartered lengthwise
  • 1 1/2 tablespoons of olive oil
  • Salt

For the Lime Slaw

  • 5 cups of shredded green cabbage
  • 5 shredded red cabbage
  • 5 cups of shredded carrots
  • 5 tablespoons of mayo
  • 5 teaspoons of lime juice

Preparation

  1. Preheat the oven to 375 degrees Fahrenheit and reheat a grill.
  2. For the jerk sauce: Add in the garlic, Scotch bonnets, ginger, onions, and pineapple in a large bowl. Combine with sugar, allspice, thyme, and nutmeg, then mix them into the vegetables and pineapple.
  3. Mix the vinegar, soy sauce, and lime juice in another bowl. 
  4. Place the vegetables and pineapple in a food processor. Begin mixing, slowly adding the vinegar mixture, then keep on blending until it becomes smooth. Add in the olive oil while mixing until it becomes smooth.
  5. Add the chicken pieces with 2 cups of the jerk sauce, then grill until it charred nicely, flipping once. Take it out from the grill and coat it with about 1 cup more of the jerk sauce. 
  6. Transfer the chicken to a baking sheet and bake it until the meat has reached an internal temperature of 160 degrees Fahrenheit (about 20 minutes).
  7. Let the meat sit until it is cool enough to handle, and then take out the meat off the bones and shred.
  8. For the grilled pineapple: Give the pineapple, olive oil, and some salt a good toss. Grill it until it is slightly charred, then let it cool and slice it thinly.
  9. For the lime slaw: Combine the cabbages and carrots in a large bowl then mix it with mayo and lime juice. 
  10. Preheat some jerk sauce in a pan then add the chicken meat and cook it until warmed through. 
  11. Pile them onto buns and top it with 4 to 5 slices of pineapple and a portion of lime slaw.

Jerk Chicken Subs by Great British Chefs

Ingredients

  • 200g of boneless and skinless chicken breast, cooked and shredded
  • 2 tbsp of Jamaican Jerk BBQ Sauce
  • 2 tbsp of mayonnaise
  • 2 white bread rolls, submarine shape
  • 1 avocado
  • 2 handfuls of mixed salad leaves

Preparation

  1. Stir the jerk sauce into the mayonnaise. Toss in the chicken until they are fully coated.
  2. Slice the avocado in half and remove the stone. Peel and discard the skin then slice the flesh into long slices.
  3. Slice the submarine rolls in half and fill them generously with the salad leaves, avocado slices, and jerk chicken mixture.

Jamaican Chicken and Mango Chutney Sandwich by Spice Inc

Ingredients

  • 4 boneless and skinless chicken breasts, about 3 oz each. You can also cut it into larger breasts down to the appropriate size, just keep the same thickness
  • 2 Tablespoons of light mayonnaise
  • 2 Tablespoons of plain, nonfat yogurt
  • 2 Tablespoons of plain, nonfat yogurt
  • 1 Tablespoon of mango chutney
  • 4 whole-wheat rolls split and toasted
  • 4 fresh lettuce leaves
  • Sliced red onion
  • 2 Tablespoons of Jamaican Jerk Seasoning

Preparation

  1. Pound the chicken breasts to a uniform thickness (about half inch).
  2. Sprinkle the chicken with the jerk seasoning on both sides then set it aside for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Grill the chicken for 7 minutes on each side or until the chicken is no longer pink in the center.
  5. Combine the mayonnaise, yogurt, and chutney in a small bowl.
  6. Spread 1 tablespoonful of the mayo mix on top of each onion roll.
  7. Put some lettuce leaves and then the chicken on top of the mango spread.
  8. Top it with red onion and roll top.

Pulled Jerk Chicken Sandwich by Chowhound

Ingredients for the rub

  • 1 tablespoon of ground cinnamon
  • 2 teaspoons of ground allspice
  • 2 teaspoons of kosher salt
  • 1 1/2 teaspoons of ground nutmeg

For the chicken

  • 4 pounds of bone-in, skin-on chicken thighs
  • 2 tablespoons of vegetable oil

For the marinade

  • 1/2 cup of freshly squeezed lemon juice
  • 1/2 cup of dark molasses (not blackstrap)
  • 1/3 cup of distilled white vinegar
  • 1/3 cup of freshly squeezed orange juice
  • 1/3 cup of soy sauce
  • 10 peppercorns
  • 5 smashed medium garlic cloves
  • 3 trimmed and thinly sliced medium scallions
  • 1 1/2 cups of coarsely chopped cilantro (about 1 bunch), 
  • 1 tablespoon of finely chopped fresh thyme leaves
  • 1 (3-inch) piece of fresh ginger, sliced into 1/4-inch coins
  • 1 Scotch bonnet or habanero pepper, sliced into rounds

To serve

  • 24 pieces of about 4-inch deli French rolls or other crusty bread

Preparation

  1. Combine all rub ingredients in a small bowl. Use it to coat the chicken then set it aside. 
  2. Preheat the oil in a wide frying pan over medium-high heat. Before the smoke comes out, place half of the chicken in the pan skin side down, and fry both sides until it is well browned for about 10 minutes in total (the chicken will not be cooked all the way through). 
  3. Transfer the chicken to a slow cooker and do the same with the remaining chicken.
  4. Put all marinade ingredients in a medium nonreactive bowl and whisk to combine. 
  5. Pour it over the chicken, cover, and cook it on low heat, turning the chicken pieces every few hours, until the meat is falling off the bone (about 5 to 8 hours).
  6. Transfer the chicken to a cutting board when it is ready. Strain the sauce with a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm heat.
  7. When the chicken is cool enough to handle, shred it into bite-sized pieces leaving the skin, fatty pieces, and bones then place it back in the slow cooker with the sauce until it is ready to serve.
  8. Split the deli rolls in half and toast, then add 1/4 cup of the jerk chicken mixture on each sandwich.

Grilled and Shredded Jerk Chicken Sandwich by Char-broil

Ingredients for the Pineapple-Kiwi Salsa

  • 1/2 trimmed and diced pineapple
  • 4 peeled and diced kiwis
  • 1 diced small red onion
  • 1-2 minced jalapeno peppers, seeds removed
  • 1/2 teaspoon of minced garlic
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • 1/2 cup of chopped and loosely packed cilantro leaves stem removed
  • 1 pinch of sugar
  • kosher salt to taste
  • ground peppercorn to taste

For the Sandwiches

  • 4-6 trimmed chicken breasts
  • 10-12 inches of a foil sheet
  • 2 cups of peach wood chips, soaked in water for one hour
  • canola oil
  • jerk seasoning
  • 2 tablespoons of minced garlic
  • kosher salt to taste
  • ground peppercorn to taste
  • toasted onion-poppy seed hamburger buns
  • pineapple-kiwi salsa
  • squeeze of lime

Preparation

  1. In a large bowl, put the pineapple, kiwis, onion, jalapenos, garlic, lime juice, lemon juice, cilantro, sugar, salt, and pepper. Cover the bowl with plastic and refrigerate for 1-2 hours. Drain the excess liquid before serving.
  2. Preheat the grill to 400°F with one burner on high and the other turned off for the 2-zone cooking process.
  3. Wrap some wood chips in a sheet of tin foil then form them into a packet. Poke the top of the packet with a fork or knife then place it in the back corner over the direct heat grilling zone.
  4. While the grill is heating, drizzle some canola oil on the chicken and liberally apply some jerk seasoning, garlic, salt, and pepper.
  5. Put the chicken breasts over the direct heat zone and sear it while the grill lid is open for 5-7 minutes per side. 
  6. After 5-7 minutes, transfer to the cooler, indirect heat zone, and close the grill lid. 
  7. Baste intermittently with some oil until the juices run clear and the internal temperature reaches 160°F in the thickest part of the breast.
  8. Remove the chicken from the grill and tent it with tin foil, resting for 5-10 minutes before shredding with two forks. 
  9. Add the jerk seasoning to taste and toss the chicken to coat evenly. 
  10. Load the shredded chicken on toasted onion-poppy seed buns. Top it with pineapple-kiwi salsa and finish it with a squeeze of lime.

Jerk Chicken Sandwich by Bottom Left of the Mitten

Ingredients for the Jerk Chicken

  • 2 boneless and skinless chicken breasts
  • 2 Tbs of jerk seasoning
  • 1 cup of water

Jerk Seasoning

  • 1//4 cup of brown sugar
  • 1/4 cup of ketchup
  • 1 Tbsp of molasses
  • 1 Tbsp of spicy brown mustard
  • 1 Tbsp of honey
  • 2 Tbsp of apple cider vinegar
  • 2 tsp of jerk seasoning
  • 1/2 cup of hot water
  • 6 hamburger buns
  • pickled onion for garnish
  • jalapenos for garnish
  • 1/2 cup of sharp cheddar cheese, shredded split over 6 buns

Preparation for the Jerk Chicken

  1. Place the chicken in a slow cooker and add 1 cup of water and 2 Tbs of Jerk Seasoning.
  2. Cook it for 6-8 hours then take it out and shred it afterwards. 
  3. Put it back into the pot then soak it up for a bit longer to infuse more flavor while making the sauce.

Jerk Sauce

  1. Place all the sauce ingredients in a pot then let it simmer over low to medium heat for 10-15 minutes or until it thickens.
  2. Toast the buns. Butter them and place them in the oven for 8-10 minutes on a baking sheet. 
  3. Take them out then sprinkle some shredded cheese and put them back into the oven to melt the cheese for another 2-4 minutes.
  4. To assemble, transfer the meat from the crockpot and put it on top of the bun.
  5. Drizzle some Jerk Sauce on top then add some pickled red onions and jalapenos. Enjoy!

Grilled Jerk Chicken Sandwich with Mango Chipotle Coleslaw by Major Hoff Takes a Wife

Ingredients for the jerk chicken

  • 2 lbs of chicken breasts
  • 1 ½ cup of Walkerswood Jerk Marinade
  • 1 TBSP of olive oil

For the mango chipotle coleslaw

  • 16-18 oz of pre-shredded coleslaw mix. (You can also use shredded cabbage with kohlrabi broccoli, brussels sprouts, carrots, and kale. Pick your favorites!)
  • ¾ cup of sour cream
  • ½ cup of Bronco Bob’s Roasted Mango Chipotle Sauce
  • ½ tsp of salt
  • 1 tsp of salt

Preparation for the jerked chicken

  1. Marinate the chicken breasts for at least 30 minutes. The longer you marinate them, the spicier they will get.
  2. Preheat the grill to medium-high heat
  3. Place the chicken breasts on the grill grates and allow it to cook for 8 minutes on the first side. You’ll notice that the pinkness will go away, and the edges will be cooked. Turn to the other side then do the same process in about 6-8 minutes.
  4. Put chicken on a bun, and then place some coleslaw on the top. Top it with more of the Bronco Bob’s Roasted Mango Chipotle Sauce. Enjoy!

For the mango chipotle coleslaw

  1. In a large mixing bowl, give the shredded cabbage and other veggies you selected a fine mix.
  2. In a smaller bowl, put the sour cream, pepper, salt, and Bronco Bob’s Roasted Mango Chipotle Sauce, and whisk them well to combine.
  3. Pour over the cabbage, and give it a nice toss to coat. Allow it to rest in the refrigerator for 30 minutes (or while your chicken is grilling).
  4. Give it a good toss before serving.

Jerk Chicken Grilled Cheese by Craft Canada

Ingredients

  • 1/3 cup of shredded leftover cooked Jerk Chicken
  • 1 Tbsp. of Marinade Caribbean Jerk
  • 1 Tbsp. finely of chopped red onions
  • 2 slices of rye bread
  • 1 small roasted red pepper, sliced horizontally in half
  • 1 Cracker Barrel Monterey Jack with Jalapeno Natural Cheese Slice
  • 2 tsp. of non-hydrogenated margarine

Preparation

  1. Toss the Jerk Chicken along with the marinade and onions.
  2. Top a bread slice with the chicken mixture, peppers, and Monterey Jack cheese. 
  3. Cover it with the remaining bread slice.
  4. Spread the outside of the sandwich with margarine. Cook it in a nonstick skillet on medium heat for 3 to 4 minutes per side or until the cheese is melted and the sandwich turns golden brown on both sides.
  5. Serve and Enjoy!

Grilled and Shredded Jerk Chicken Sandwich with Pineapple and Kiwi Salsa by Char-boil

Ingredients for the sandwich

  • 4-6 trimmed chicken breasts
  • Canola oil
  • Jerk chicken seasoning (you can use either pre-made or store-bought)
  • 2 tablespoons of minced garlic
  • salt and fresh ground peppercorn to taste

For the Pineapple-kiwi salsa

  • Toasted Poppy Seed hamburger buns
  • 1 25-30cm sheet of tin foil
  • 2 cups of peached wood chips, soaked in water for 1 hour before use
  • ½ whole trimmed and diced pineapple
  • 4 peeled and diced kiwifruit
  • 1 small diced red onion
  • 1-2 minced jalapeños, seeds removed
  • ½ teaspoon of minced garlic
  • 1 tablespoon of lime juice
  • 1 tablespoon of lemon juice
  • ½ cup of chopped and loosely packed coriander leaves stems removed
  • 1 pinch of sugar
  • salt and fresh ground peppercorn, to taste

Preparation

  1. Arrange all ingredients per the instructions above. Toss together in a large bowl, cover it with plastic and store it inside the fridge for 1-2 hours. Drain the excess liquid and serve immediately.
  2. Preheat the grill to medium-high. Brush the grates with a cloth soaked in canola oil. 
  3. Wrap the wood chips in a sheet of tin foil, then poke the tin foil several times with a fork or knife. 
  4. Place the wood packet in the back corner of the direct heat grilling zone. Once the wood packet is covered with smoke, the grill is ready.
  5. Meanwhile, prepare the chicken by drizzling it with oil and seasoning it thoroughly with the jerk spice blend, minced garlic, salt, and pepper.
  6. Gently put the chicken breasts atop the direct heat grilling zone and sear it while the grill lid is open for 5-7 minutes per side. 
  7. Transfer to the cooler, indirect heat zone, then close the grill lid, basting intermittently with oil until the juices run clear and internal temperature reaches 70°C in the thickest portion of the breast.
  8. Once the chicken is done, take it out and tent with tin foil, resting for 5-10 minutes before shredding with two forks. 
  9. Season it with jerk spice blend to taste and toss to coat equally. 
  10. Pile the shredded chicken on toasted onion-poppy seed buns, top with the pineapple-kiwifruit salsa, and finish it with a squeeze of lime.

Grilled Jerk Chicken Sandwich with Guava Barbecue Sauce and Kale Slaw by Chef Simone Byron

Ingredients

  • 4-6 chicken breasts, boneless and skinless (4 oz)

For the jerk chicken marinade

  • 3 Tbsp of mild jerk marinade
  • ½ cup of orange juice
  • 1 Tbsp of brown sugar
  • 1 juiced lime

For the easy guava BBQ sauce

  • 18 oz of bottle hickory barbeque sauce
  • 1 can of concentrated guava juice
  • 2 Tbsp of agave
  • Pinch of red chili flakes
  • Sea salt, to taste
  • Black pepper, to taste

For the kale slaw

  • 1 lb of kale, shredded or cut
  • ½ thinly sliced red onion (small)
  • ½ cup of shredded carrot
  • 2 Tbsp of mayonnaise
  • ¼ tsp of sugar
  • ½ juiced lime
  • 1 tsp of Dijon mustard

Preparation

  1. In a saucepan, combine the hickory BBQ sauce base, can of concentrated guava juice, agave, red chili flakes, sea salt, and black pepper. Simmer it on low heat until the sauce is heated throughout (about 10–15 minutes). 
  2. Once done, turn off the heat and allow it to cool, then set it aside. Alternatively, you can store it in a fridge for up to 14 days.
  3. Once done, add in the jerk chicken marinade ingredients in a large bowl then give it a good whisk. 
  4. Add the chicken breasts then let the marinade sip into the chicken. We want that flavor to penetrate as intensely as possible.
  5. Let it marinate the chicken in the refrigerator for at least 1 hour (or  overnight). For best results, store it while covered and press a cellophane wrap down to a surface level to push out the excess air.
  6. While the chicken is marinating, whip up the kale slaw. 
  7. In a medium mixing bowl, add in the mayo, lime juice, sugar, and mustard. Once fully mixed, add the kale, carrots, and red onion and mix until all vegetables are equally coated.
  8. Before touching your grill, take out the marinated chicken and let it return to room temperature. If you haven’t mixed up the guava BBQ sauce yet, this is a great time to briefly return to step two.
  9. As the chicken warms, preheat the grill to 375 degrees, and if you haven’t already made the kale slaw, now’s a great time to prepare it.
  10. Once preheated, grill the chicken for 5–7 minutes per side, until it reaches approximately 160 degrees Fahrenheit.
  11. Layout the bottom buns. When the jerk chicken is grilled, set the chicken breasts aside to rest. Give it a good brush with guava BBQ sauce. 
  12. For about 5–10 minutes, top the jerk chicken with as much kale slaw as you like, then close it with the top buns. Serve and enjoy!

Final Thoughts

Fragrant, smoky, and blazingly hot – these Jerk Chicken sandwiches can be your next favorite outdoor-inspired recipes.

These recipes will allow you to choose your favorite premade jerk spice blend. If you’d like to provide your own, though, you can do so with a blend of allspice and ground scotch bonnet peppers, brown sugar, cinnamon, spring onions, garlic cloves, nutmeg, thyme, ginger, and finely-ground sea salt.