Jerk Chicken Sandwich

This easy Jamaican Jerk Chicken Sandwich recipe with slaw is a quick and flavourful pulled chicken sandwich bursting with Caribbean island flavours. It's made with perfectly seasoned and pulled apart chicken thighs, topped on a buttered bun with creamy slaw and a side of honey jerk sauce - perfect for dipping! It's quick, easy, and a must try lunch or dinner recipe you'll definitely enjoy!

Prep Time15

Cook Time15

Marinating Time15

Total Time45

Course: Chicken & Poultry, Jamaican & Caribbean, Lunch, Main Dishes & Entrees, Wraps & Sandwiches

Cuisine: Jamaican

Servings: servings

Author: Taneisha Morris

Equipment

Sharp Chef Knife

Ingredients

Jerk Chicken Thighs

7 Chicken Thighs boneless, skinless
1 tbsp Jerk Marinade or mild or hot walkerwood or grace brand
1 tsp Garlic Powder
1/2 tsp Onion Powder
1 tsp Dried Thyme
1 tsp Seasoning Salt
1/4 tsp Ground Allspice
2 tbsp Olive Oil

Creamy Coleslaw

1/2 med Green Cabbage thinly sliced
1/2 sm Purple Cabbage thinly sliced
2 med Carrot shredded
1 tbsp Onion grated
1/2 cup Mayonnaise
1 tbsp Granulated White Sugar
1 tsp White Vinegar

Honey Jerk Sauce

1/2 cup Chicken Broth or stock
2 tbsp Honey
1 tbsp Butter
1 tbsp Jerk Marinade hot or mild

Other Ingredients

4 buns buttered, and toasted if desired

Instructions

Jerk 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.
Heat olive oil in a large non-stick pan or skillet. Add chicken thighs and cook until for 5-7 minutes then flip and continue cooking for another 5-7 minutes or until the chicken is cooked through, juices run clear when poked. Remove allow to sit for 5 minutes then shred using two forks and set aside.

Creamy Coleslaw

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.

Honey Jerk Sauce

Heat the same pan or skillet used to cooked chicken thighs over medium heat and deglaze with chicken broth. Using a wooden spoon lift any stuck-on pieces then 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!

Notes

Marinate Chicken, if time permits as the longer the chicken is allowed to marinate in the seasoning and jerk marinade, the more flavourful it will be. Allow to marinate for 4 hours to overnight for best results.

Use Plain Greek Yogurt, instead of mayonnaise, and adjust the vinegar to your liking as the yogurt has a tangy flavour on its own.

Coleslaw Variations, for a multi-coloured or multi-textured coleslaw, use a combination of green cabbage, red cabbage, savoy cabbage or napa cabbage varieties.

Nutrition