Recipe courtesy of Eddie Jackson and Alex McCoy
Jerk Chicken Banh Mi with Daikon Pickles
25 hr 30 min
5 min
10 sandwiches
25 hr 30 min
5 min
10 sandwiches


Daikon Pickles:
  • 1 1/4 cups rice vinegar
  • 1/4 cup brown sugar
  • 1 pound daikon radish, julienned 
  • 12 ounces carrot, julienned 
Jerk Chicken:
  • 2 tablespoons ground allspice
  • 2 tablespoons ground cinnamon 
  • 2 tablespoons crushed red chile flakes 
  • 2 tablespoons ground cloves 
  • 2 tablespoons garlic powder 
  • 2 tablespoons ground ginger 
  • 2 tablespoons onion powder 
  • 2 tablespoons dried oregano 
  • 2 tablespoons ground black pepper 
  • 2 tablespoons kosher salt
  • 2 tablespoons dried thyme 
  • 10 to 15 boneless chicken thighs
  • 3 tablespoons coconut oil 
Banh Mi:
  • 10 hoagie rolls (8-inch), split
  • 6 avocados
  • 40 sprigs cilantro
  • 40 slices julienned cucumber


For the daikon pickles: Place the daikon and carrots in a glass pickling jar. Mix the vinegar, brown sugar and 1 cup water together, stirring until the sugar is fully dissolved. Pour over the daikon and carrots. Cover and refrigerate for 24 hours.

For the jerk chicken: Preheat the oven to 350 degrees F.

In a mixing bowl, mix together the allspice, cinnamon, chile flakes, cloves, garlic, powder, ginger, onions powder, oregano, pepper, salt and thyme. Sprinkle the rub all over the chicken thighs.

In a large skillet over medium heat, sear the thighs in the coconut oil, 2 to 3 minutes per side. Transfer to the oven to finish cooking, about 20 minutes. Let rest for 10 minutes before slicing.

Assemble the banh mi: Spread the hoagie rolls with avocado (it takes the place of pate here). Add sliced chicken, and top with 4 sprigs cilantro, 4 slices cucumber and 1/4 cup pickled daikon.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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