Dod Jamaican Jerk Chicken Sandwich Recipes

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D.O.D. JAMAICAN JERK CHICKEN SANDWICH



D.O.D. Jamaican Jerk Chicken Sandwich image

Provided by Jonathan Reynolds

Categories     lunch, main course

Time 30m

Yield 10 servings

Number Of Ingredients 11

2 tablespoons black pepper
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon crushed red pepper
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon thyme (dried)
2 teaspoons lime juice
3 pounds chicken breast, boned and skinned
10 kaiser rolls or 20 slices of bread

Steps:

  • Preheat oven to 450 degrees.
  • Combine all dry ingredients (except bread!) and mix with lime juice to form a paste. Rub paste all over chicken.
  • Place breasts in an oiled pan large enough to hold them, and roast for 17 minutes.
  • Remove from oven, let cool and place breasts on rolls or bread, adding relish, mayo, salsa, a variety of lettuces or anything else you like.

Nutrition Facts : @context http, Calories 409, UnsaturatedFat 10 grams, Carbohydrate 32 grams, Fat 15 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 4 grams, Sodium 458 milligrams, Sugar 1 gram, TransFat 0 grams

JERK CHICKEN SANDWICH



Jerk Chicken Sandwich image

This Jamaican specialty makes great sandwiches. Our version is made with lettuce, tomato, Pepper Jack cheese, and a lime mayonnaise spread. You can easily broil this sandwich, or substitute kiwi for the tomato for more variations.

Provided by Allrecipes Member

Time 4h45m

Yield 6

Number Of Ingredients 19

6 medium (4-1/8" long)s green onions, chopped
1 onion, chopped
1 jalapeno pepper, seeded and minced
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon chopped fresh thyme
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
1 ½ pounds skinless, boneless chicken breast halves
¼ cup low-fat mayonnaise
1 tablespoon fresh lime juice
1 pinch freshly ground black pepper to taste
12 slices SARA LEE® Soft & Smooth™ Whole Grain White Bread
6 slices low-fat Pepper Jack cheese
6 leaves lettuce, rinsed and dried
2 large tomatoes, thinly sliced

Steps:

  • In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds. Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
  • Preheat grill for high heat. Remove chicken breasts from marinade, and discard leftover marinade. Lightly oil grill grate. Cook chicken on the preheated grill 6 to 8 minutes per side, until juices run clear. Cut chicken into thin strips.
  • In a small bowl, mix together mayonnaise, lime juice, and black pepper; spread onto one side of each slice bread. Arrange chicken strips on 6 slices bread, and top with lettuce, tomato, cheese, and remaining bread to make 6 sandwiches.

Nutrition Facts : Calories 491.6 calories, Carbohydrate 44.9 g, Cholesterol 74.7 mg, Fat 17.4 g, Fiber 5.7 g, Protein 39.8 g, SaturatedFat 4.1 g, Sodium 2412.9 mg, Sugar 15.4 g

JAMAICAN JERK CHICKEN



Jamaican Jerk Chicken image

Hot, succulent Jamaican Jerk Chicken is a tropical treat. You'll love the heat and flavor of this fiery marinade.

Provided by Yardie

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 3h20m

Yield 6

Number Of Ingredients 15

6 skinless, boneless chicken breast halves - cut into chunks
4 limes, juiced
1 cup water
2 teaspoons ground allspice
½ teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 ½ teaspoons ground black pepper
2 tablespoons vegetable oil
2 onions, chopped
1 ½ cups chopped green onions
6 cloves garlic, chopped
2 habanero peppers, chopped

Steps:

  • Place chicken in a medium bowl. Cover with lime juice and water. Set aside.
  • In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.
  • Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours.
  • Preheat an outdoor grill for medium heat.
  • Brush grill grate with oil. Cook chicken slowly on the preheated grill. Turn frequently, basting often with remaining marinade mixture. Cook to desired doneness.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 13.3 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 3.2 g, Protein 28.8 g, SaturatedFat 1.2 g, Sodium 473.9 mg, Sugar 3.8 g

JERK CHICKEN SANDWICHES



Jerk Chicken Sandwiches image

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

4 chicken breast halves
2 tablespoons busha browne's jamaican jerk spice
2 ounces soft fresh goat cheese
2 tablespoons spicy Miracle Whip
thinly sliced red onion
4 romaine lettuce leaves
4 king's hawaiian rolls

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

JAMAICAN JERK CHICKEN



Jamaican jerk chicken image

Make your own jerk seasoning to use as a marinade for chicken. Scotch bonnet peppers and spices bring heat and plenty of flavour

Provided by Delroy Dixon

Categories     Dinner

Time 1h10m

Number Of Ingredients 13

2 chicken thighs
2 chicken legs
2-3 tsp crushed/powered allspice (pimento)
1 tsp fine salt
4 spring onions, trimmed
1 medium white onion
1- 2 Scotch bonnet peppers
6-8 garlic cloves
2-3 tbsp picked thyme leaves
240ml lime juice or orange or pineapple juice
60ml white or malt vinegar
½ tsp mixed spice
1-2 tbsp dark sugar

Steps:

  • Whizz all the ingredients for the marinade in a blender to form a thick paste. It shouldn't be too runny, similar to the consistency of sweet chilli sauce. Taste and adjust seasoning if needed. Will keep in an airtight container in the fridge for up to three weeks.
  • Slit the chicken skin with a sharp knife, then put into a container. Pour over the jerk marinade, making sure the chicken is completely covered. You may not need all the marinade. Cover the chicken and place in the fridge for at least 4 hrs, but ideally 24 hrs.
  • Heat the oven to 220C/200C fan/gas 7. Put the chicken in an ovenproof dish, cover with foil and cook for 30-45 mins. Remove the foil and baste the chicken with the juices from the dish, then cook for a further 10 mins. The skin should start to crisp up. Check the meat is cooked by cutting into the deepest part of the chicken. If the juices run out red, return to the oven for 10 mins more, or until the juices run clear. Serve with rice & peas or any of your favourite side dishes.

Nutrition Facts : Calories 556 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 17 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 3 milligram of sodium

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