Jerk Chicken Sandwiches Recipes

JERK CHICKEN SANDWICHES

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!

JERK CHICKEN SANDWICHES WITH PEACH AIOLI

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.

JAMAICAN JERK CHICKEN

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.

D.O.D. JAMAICAN JERK CHICKEN SANDWICH

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.

CARIBBEAN JERK CHICKEN SANDWICHES

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.

JERK CHICKEN WRAPS

Steps:

• Sprinkle chicken with 1/2 teaspoon jerk seasoning. In a nonstick skillet over medium heat, cook chicken in oil for 5-6 minutes or until meat is no longer pink. , In a small bowl, combine cream cheese and remaining jerk seasoning; spread over tortillas. Spread chutney over cream cheese. Layer with the lettuce, chicken, red pepper and onion. Roll up tightly.