Recipe courtesy of Drift Food Truck
Show: Eat St.
Jerk Chicken Sandwich
Total:
1 hr 55 min
Active:
1 hr 25 min
Yield:
15 servings
Level:
Intermediate

Nutrition Info

Total:
1 hr 55 min
Active:
1 hr 25 min
Yield:
15 servings
Level:
Intermediate

Nutrition Info

Ingredients

Jerk Sauce:
  • 10 cloves garlic, roughly chopped
  • 3 Scotch bonnets, roughly chopped
  • 2 thumbs ginger, roughly chopped
  • 2 yellow onions, roughly chopped
  • 1/2 fresh pineapple, cleaned, cored and chopped
  • 1/2 cup golden sugar
  • 4 tablespoons allspice
  • 4 tablespoons dried thyme
  • 3 teaspoons nutmeg
  • 2 cups white vinegar
  • 1/2 cup soy sauce
  • 4 limes, juiced
  • 1 cup olive oil
  • 1 whole chicken, deboned, cut into 8 pieces, breasts cut in half
Grilled Pineapple:
  • 1 whole pineapple, clean, cored, quartered lengthwise
  • 1 1/2 tablespoons olive oil
  • Salt
Lime Slaw:
  • 5 cups shredded green cabbage
  • 5 shredded red cabbage
  • 5 cups shredded carrots
  • 5 tablespoons mayo
  • 5 teaspoons lime juice

Directions

Preheat the oven to 375 degrees F. Preheat a grill.

For the jerk sauce: Combine the garlic, Scotch bonnets, ginger, onions and pineapple in a large bowl. Mix together the sugar, allspice, thyme and nutmeg, then mix into the vegetables and pineapple. Whisk together the vinegar, soy sauce and lime juice in another bowl. 

Transfer the vegetables and pineapple to a food processor. Begin mixing, slowly adding the vinegar mixture and continue blending until smooth. Drip in the olive oil, continuing to mix until smooth.

Mix the chicken pieces with 2 cups of the jerk sauce, then grill until charred nicely, flipping once. Remove from the grill and coat with about 1 cup more of the jerk sauce. 

Transfer the chicken to a baking sheet and roast until the meat has reached an internal temperature of 160 degrees F, 20 minutes. Let the meat sit until cool enough to handle, and then pull the meat off the bones and shred.

For the grilled pineapple: Toss the pineapple with the olive oil and some salt. Grill until slightly charred, then let cool and thinly slice.

For the lime slaw: Combine the cabbages and carrots in a large bowl. Mix with the mayo and lime juice. 

Heat some jerk sauce in a pan. Add the chicken meat and cook until warmed through. Pile onto buns and top with 4 to 5 slices of pineapple and a helping of lime slaw.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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