Jammin’ Jerk Chicken Sandwich
Dressed with a crisp slaw and served on a soft Hawaiian style bun, this sandwich delivers the spicy taste of the Caribbean with a touch of Louisiana heat. The easy marinade for the chicken has just two ingredients, and should be prepared ahead of time to allow the chicken time to marinate for at least 8 hours.
Prep Time:
5 mins.
Cook Time:
15 mins.
Yield:
4 Sandwiches
Ingredients
- 4 tablespoons Malcom's Jammin' Jerk Seasoning
- 1/2 cup Blue Plate® Mayonnaise
- 4 boneless chicken thighs
- 4 soft Hawaiian-style hamburger buns (rolls) or brioche buns
- Jerk Mayo
- 1 cup Cane Syrup Coleslaw
Directions
- Combine jerk seasoning and mayonnaise in a medium bowl and mix well. Add chicken thighs and toss to coat. Cover and refrigerate for a minimum of 8 hours and up to 2 days. (The longer you marinate the thighs, the more flavor is imparted.)
- Prepare a charcoal grill, creating two cooking zones by moving the charcoal to one side of the grill.
- Remove the chicken from the marinade and place on the cooler side of the grill and cook for 5 minutes. Flip the thighs over and cook for another 5 minutes. Move the chicken thighs to the hot side of the grill and continue grilling for 2 to 3 minutes. Flip the chicken and cook for another 2 to 3 minutes. Once the chicken has reached an internal temperature of 165 degrees F, transfer to a platter, cover with aluminum foil and allow to rest for 5 minutes. Chop chicken in bite size pieces.
- Assemble sandwiches: Spread Jerk Mayo on top and bottom of each roll. Top with ¼ of the chicken and about ¼ cup slaw, place bun tops on and serve.
