Best Jerk Chicken Sandwiches Recipes
JERK CHICKEN SANDWICHES WITH PEACH AIOLI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Place the lime in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since this lime will be hot coming from the microwave, you will need to set this aside briefly, until it cools just enough to handle. Blend the allspice, nutmeg, cinnamon, thyme, onions, scallions, pepper - together in a blender or food processor to make a pulp. Return to the lime and squeeze the juice into the blender through the feed tube. Reserve lime skins. Add the soy sauce through the feed tube and mix well.
- Season chicken pieces with jerk seasoning and place them along with the lime skins in a container which you will be able to cover tightly. Pour the marinade over the chicken and rest in the refrigerator overnight (or a minimum of 4 hours). Keep tightly covered and away from other foods, as it will taint them.
- Preheat oven to 350 degrees F.
- Transfer the marinated chicken to a roasting pan and pour oil over the chicken. Roast covered for about 25 minutes, removing the cover and increasing the temperature to 400 degrees F for the last 5 to 10 minutes or so. When the chicken is done, the flesh will feel firm and the juices will run clear. You can also use an instant-read thermometer which should register an internal temperature of 170 degrees F.
- The chicken can also be cooked on the grill. Heat grill to medium-high heat. Wrap chicken in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 15 to 20 minutes.
- While the chicken is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste.
- Assemble sandwiches by placing sauce on roll, then chicken and top with shredded Cheddar and a sprig of cilantro.
CARIBBEAN JERK CHICKEN SANDWICHES
This sandwich really brings out a fresh and refreshing flavor. Sweet potatoe fries really makes a nice side to go with this. And a margarita or pina colada of course!! I can't take the credit for this sandwich as a friend made this for a national contest and it is excellent!!
Provided by Niteflyer
Categories Lunch/Snacks
Time 25m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Stir in peppers and onion. Cook 5-6 minutes stirring frequently until softened. Stir in chicken, lime juice and jerk seasoning until combined. In a small bowl stir together the cream cheese and pineapple preserves until combined. Spead cream cheese mixture on the inside of both halves of the sandwich thin roll. Place greens and avacado on bottom half, then add chicken-pepper mixture and toll with sandwich thin top.
Nutrition Facts : Calories 412.1, Fat 11.9, SaturatedFat 3.7, Cholesterol 70.3, Sodium 424.9, Carbohydrate 45.8, Fiber 3.4, Sugar 10.1, Protein 29.9
JERK CHICKEN SANDWICHES
Make and share this Jerk Chicken Sandwiches recipe from Food.com.
Provided by Michelle Minicucci
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Butterfly chicken breast halves and marinate in 2 Tbsp Busha Browne's Jamaican Jerk Seasoning for at least 45 minutes. Massage breasts whenever you have a minute; at least a few times to blend in flavors.
- Grill, fry or broil chicken.
- Spread spicy Miracle Whip on buns.
- Add cooked chicken breast to buns.
- Press goat cheese on breast.
- Press thinly sliced red onions into cheese.
- Top with romaine lettuce leaf and crown.
- Enjoy!
Nutrition Facts : Calories 167.4, Fat 9.8, SaturatedFat 4, Cholesterol 52.9, Sodium 100.1, Carbohydrate 1, Fiber 0.6, Sugar 0.5, Protein 18.1
PULLED JERK CHICKEN SANDWICHES
Jerk chicken normally gets marinaded forever and a day and then grilled up quickly. Here we throw it in the slow cooker so it marinates while it cooks, killing two culinary birds with one stone. Shred the meat and serve it up on rolls for your next game-day bash or just keep the thighs whole for a winner of a chicken dinner. What to buy: A traditional jerk recipe would use Scotch bonnet chiles, but they can be really hard to find. The more common habanero pepper is a good substitute. There are various intensities of molasses available, from light to blackstrap. Dark (sometimes marketed as robust) tastes best in this recipe. Game plan: You can make the jerk chicken and toast the rolls up to 1 day ahead so all you have to do is warm up and assemble the sandwiches when you're ready to eat. If you don't have a slow cooker, you can braise this in the oven. Brown the chicken and place in a Dutch oven with tight-fitting lid. Add the marinade, cover, and braise in a 325°F oven for 45 minutes. Uncover and continue braising until the chicken is very tender, about 45 minutes more. This recipe was featured as part of our Tailgating Recipes photo gallery. For more game day protein, check out our beer can chicken recipe.
Provided by @MakeItYours
Number Of Ingredients 19
Steps:
- Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set aside. Heat the oil in a large frying pan over medium-high heat. When it just begins to smoke, place half of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through). Place in a slow cooker and repeat with the remaining chicken.
- Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over the chicken, cover, and cook on low, turning the chicken pieces every few hours, until the meat is falling off the bone, about 5 to 8 hours.
- When the chicken is ready, remove to a cutting board. Strain the sauce through a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm.
- When the chicken is cool enough to handle, shred it into bite-sized pieces (discarding the skin, fatty pieces, and bones) and place back in the slow cooker with the sauce until ready to serve.
- Split the deli rolls in half and toast, then place 1/4 cup of the jerk chicken mixture on each sandwich.
PULLED JERK CHICKEN SANDWICHES RECIPE
Steps:
- 1. Combine all rub ingredients in a small bowl. Coat the chicken all over with the rub and set aside. Heat the oil in a large frying pan over medium-high heat. When it just begins to smoke, place half of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through). Place in a slow cooker and repeat with the remaining chicken. 2. Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over the chicken, cover, and cook on low, turning the chicken pieces every few hours, until the meat is falling off the bone, about 5 to 8 hours. 3. When the chicken is ready, remove to a cutting board. Strain the sauce through a fine-mesh strainer, pour it back into the slow cooker, and set the cooker to warm. 4. When the chicken is cool enough to handle, shred it into bite-sized pieces (discarding the skin, fatty pieces, and bones) and place back in the slow cooker with the sauce until ready to serve. 5. Split the deli rolls in half and toast, then place 1/4 cup of the jerk chicken mixture on each sandwich.
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