Chargrilled SPICY Jerk Chicken Sandwich

How I turn cheap boneless, skinless chicken thighs into a $20 Jerk Chicken Sandwich.

Chicken thighs go directly into a jerk marinade, then put directly on a charcoal grill and seasoned with more Jerk Seasoning... and glazed with a Jerk Sauce until chargrilled and caramelized. Then this Jerk Chicken is sliced and put on a toasted brioche bun with an Island Slaw and a Calypso Sauce.

#jerkchicken #howtobbqright #chickensandwich

WHAT MALCOM USED IN THIS RECIPE:
- Malcom's Jammin' Jerk Seasoning
- BBQ Gloves

Jerk Chicken Sandwich Recipe

Ingredients
- 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

Directions:
1. 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.
2. Prepare a 2 zone charcoal grill - hot side and indirect side.
3. Add the marinated chicken to the hot side of the grill working in batches. Season with additional jerk seasoning right on the grill.
4. Flip and turn the chicken often until internal temp reaches 165.
5. Brush each piece with the jerk glaze - recipe above.
6. Continue to cook until the thighs reach 175 internal - it should be slightly charred and sticky from the glaze.
7. After a short rest slice the thighs into small strips.

For the Jerk Chicken Sandwiches:
- 1 pack of hamburger buns (lightly toasted)
- Green leaf lettuce
- Dill pickle slices
- 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

Island Slaw Directions:
1. In a small bowl combine the mayo, Dijon, red wine vinegar, salt and pepper. Mix until smooth.
2. Place the bag of Cole slaw mix in a large mixing bowl. Add the green onion, diced red onion, scotch bonnet pepper, and pineapple.
3. Toss it together using tongs and add the dressing mixture.
4. Mix the slaw with tongs and cover with plastic wrap. Store in the refrigerator until ready to serve.

- 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

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.

RECIPE

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Did you miss our previous article...
https://greatcookingtips.com/grilling-tips/pasta-dinner-with-whats-already-in-your-pantry