THE SEASONED SKILLET
This easy Jamaican Jerk Chicken Sandwich recipe with slaw is a quick and flavourful pulled chicken sandwich bursting with Caribbean island flavours.
Prep Time: 15 Min
7 Chicken Thighs boneless, skinless 1 tbsp Wet Jerk Marinade Garlic Powder Onion Powder Dried Thyme Seasoning Salt Ground Allspice Olive Oil
Cook Time: 15 Min
Ingredients: JERK CHICKEN
1/2 med Green Cabbage, thinly sliced 1/2 sm Purple Cabbage, thinly sliced 2 med Carrot, shredded 1 tbsp Onion, grated Mayonnaise Granulated White Sugar White Vinegar
Ingredients: CREAMY SLAW
1/2 cup Chicken Broth or stock 2 tbsp Honey 1 tbsp Butter 1 tbsp Jerk Chicken Marinade
Ingredients: SAUCE
Season Chicken Thighs – add chicken to a large bowl and season with jerk marinade, garlic powder, onion powder, thyme, seasoning salt and allspice then mix until the chicken is well coated and set aside to marinate for at least 15 minutes.
Cook Chicken – heat olive oil in a large non-stick pan or skillet. Add chicken thighs and cook until cooked through and juices run clear when poked. Remove and allow to sit for 5 minutes then shred using two forks and set aside.
Combine Ingredients for Slaw – in a large bowl, combine green and red cabbage, carrots, onion, mayonnaise, sugar and white vinegar then mix well and place in the fridge until serving.
Make Sauce for Jerk Chicken Sandwich – heat the same pan or skillet used to cooked chicken thighs over medium heat and deglaze with chicken broth. Add honey, jerk marinade and butter, bringing to a simmer and stirring occasionally until thickened to your liking.
Assemble Sandwich – add pulled jerk chicken to each buttered and toasted bottom bun and top with coleslaw. Serve with honey jerk sauce for dipping and enjoy!